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Cozy Pumpkin Pie Bars with Buttery Shortbread Crust

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These cozy pumpkin pie bars feature a buttery shortbread crust and a silky pumpkin filling, all baked in a square pan for easy slicing and serving. They’re simpler than traditional pie, more portable, and perfect for fall gatherings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, cold and cut into small cubes
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup heavy cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
  2. In a medium bowl, whisk together flour, ½ cup sugar, and ¼ teaspoon salt. Add cold butter cubes and 1 teaspoon vanilla. Cut in butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized butter pieces.
  3. Press crust mixture evenly into the prepared pan. Bake for 18-20 minutes until edges are just golden. Set aside to cool slightly.
  4. In a large bowl, whisk together pumpkin puree and ¾ cup sugar until smooth. Add eggs one at a time, whisking well after each. Whisk in heavy cream, pumpkin pie spice, 1 teaspoon vanilla, and ¼ teaspoon salt until smooth.
  5. Pour filling over pre-baked crust. Gently tilt pan to spread evenly. Tap pan on counter to release air bubbles.
  6. Bake at 350°F (175°C) for 40-45 minutes, until edges are set and center jiggles slightly when shaken.
  7. Cool completely on a wire rack (about 1 hour), then refrigerate for at least 3 hours or overnight.
  8. Use parchment overhang to lift bars out of pan. Cut into squares with a sharp knife, wiping clean between cuts.

Notes

For clean slices, chill bars thoroughly and use a sharp knife wiped clean between cuts. The filling continues to set as it cools, so don’t overbake. For a dairy-free version, use cold vegan butter and full-fat coconut cream. For gluten-free, substitute 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin pie bars, shortbread crust, fall dessert, Thanksgiving, pumpkin bars, easy pumpkin dessert

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