Description
Delightfully rich and creamy Pumpkin Pie Bars featuring a buttery shortbread crust topped with a spiced pumpkin filling and finished with a smooth whipped cream topping. Perfect for holiday gatherings or cozy fall treats, these bars combine the classic flavors of pumpkin pie in an easy-to-serve bar form.
Ingredients
Scale
For Shortbread Crust
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
For Pumpkin Filling
- 1 15–ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (10 ounces) heavy cream
- 3 large eggs
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (66 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare the Shortbread Crust: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, letting the sides extend 2 inches over the edges for easy removal. Set aside. In the stand mixer bowl fitted with a paddle attachment, cream together the butter and both sugars for about 3 minutes until light and fluffy, scraping down the sides as necessary. Add the egg and vanilla extract, mixing until fully combined. Add the flour, baking powder, cinnamon, and salt, mixing just until the dough begins to pull away from the bowl sides. Press the dough evenly into the prepared pan using the bottom of a measuring cup to level it. Bake for about 15 minutes until edges are golden and the center is barely set. Remove from oven and cool slightly.
- Make the Pumpkin Filling: Increase oven temperature to 400°F. In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until smooth. Add cornstarch, pumpkin pie spice, cinnamon, and salt, whisking thoroughly. Pour the filling over the pre-baked crust in the pan and place the pan on a baking sheet to catch any spills.
- Bake the Pumpkin Bars: Bake at 400°F for 15 minutes. Then reduce oven temperature to 350°F and continue baking for about 40 more minutes, until the edges are set and the center remains slightly wobbly. Do not overbake. Remove from oven and allow to cool on a wire rack for 45 to 60 minutes. Then refrigerate for at least 3 hours or overnight for best results.
- Prepare the Whipped Cream Topping: Using a stand mixer fitted with the whisk attachment or a hand mixer, whip the heavy cream with powdered sugar on medium-high speed for about 2 minutes until firm peaks form. Keep chilled until ready to serve.
- Serve: Once chilled, spread or pipe the whipped cream topping over the pumpkin bars. Optionally, sprinkle with a light dusting of nutmeg. Slice into 16 squares and enjoy chilled.
Notes
- Store bars tightly covered in the refrigerator for up to 4 days; best served chilled.
- Bars can be frozen before adding whipped cream topping to preserve freshness; thaw at room temperature before serving.
- Ensure not to overbake pumpkin filling to maintain creamy texture.
- The parchment paper overhang technique will facilitate easy removal of the bars from the pan.
Nutrition
- Serving Size: 1 square (1/16th of recipe)
- Calories: 320
- Sugar: 21g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
