Pumpkin Pie Shortbread Bars

These Pumpkin Pie Bars are the answer when you crave that rich pumpkin pie flavor but do not want the fuss of a rolled pie crust. With a tender shortbread base and a smooth spiced filling, these bars are just as lovely for a festive get-together as they are for a weekday snack. The cut-and-serve format means less mess and more fun for everyone.

I remember making these for a bake sale and they sold out before lunchtime. Now they are my go-to for autumn gatherings because everyone wants the recipe.

Ingredients

• Butter: softened for easy creaming and rich flavor make sure to choose a good quality salted butter for best taste
• Icing sugar: finely ground sugar blends smoothly and gives the crust the perfect tender crumb look for powdery white confectioners sugar for best texture
• All-purpose flour: the base of the shortbread gives structure sift your flour for extra light bars
• Canned pumpkin: be sure to check the label for pure pumpkin and not pumpkin pie filling which has added sweeteners and spices
• Large eggs: these set the filling and provide structure use the freshest eggs you can find for best richness
• Brown sugar: deep molasses flavor and a tender sweetness go for dark brown sugar for an even more robust taste
• Pumpkin pie spice: classic combo of cinnamon ginger nutmeg and clove premixed for convenience or make your own
• Salt: balances the sweetness and highlights all the other flavors try a fine sea salt for consistency
• Evaporated milk: gives the filling its creamy lush texture use name-brand for best results as some generic brands can be watery

Step-by-Step Instructions

Preheat the oven:

Set the oven to 425°F Line a 9x13 inch baking dish with parchment paper leaving plenty of overhang to help lift out the finished bars later

Make the shortbread crust:

Beat the softened butter in a large bowl at medium speed until smooth about 30 seconds Add icing sugar and blend until well mixed Scrape down the bowl then add flour mixing on low speed until the dough is crumbly and soft

Press the crust:

Gently pat the shortbread crumbs into the bottom of the prepared baking dish pressing firmly to make an even layer but do not compact it too much which could make it tough

Make the pumpkin filling:

In a separate large bowl combine canned pumpkin eggs brown sugar pumpkin pie spice and salt Mix thoroughly until the mixture is smooth and uniform Add evaporated milk and stir again until completely incorporated

Layer filling over crust:

Pour the pumpkin mixture evenly over the uncooked shortbread crust smoothing the top with a spatula if needed

Bake the bars:

Place the dish in the oven and bake for 15 minutes Reduce the oven temperature to 350°F and continue baking for 50 to 55 minutes The filling should be set and may have a slight jiggle in the center when done

Cool and chill:

Allow the bars to cool completely at room temperature then refrigerate at least 2 hours This helps the filling set fully and makes cutting much cleaner

Slice and serve:

Lift the bars from the pan using the parchment paper and slice into squares Top with whipped cream if desired right before serving

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Pumpkin is my favorite autumn ingredient Its deep orange color and natural sweetness always remind me of cozy fall days baking with my grandmother She used to add a generous sprinkle of her own spice blend to every batch and I still do the same

Storage Tips

Pumpkin Pie Bars need to be stored in the refrigerator after cooling Cover the bars with plastic wrap or keep them in an airtight container They will keep for up to three days If you want to make them well ahead freeze the fully cooled uncut bars for up to three months Just thaw overnight in the fridge and add whipped cream before serving

Ingredient Substitutions

If you do not have icing sugar you can blend regular granulated sugar until fine Pumpkin pie spice can be replaced with your own blend of cinnamon nutmeg ginger and a pinch of clove For dairy free use a vegan butter and evaporated coconut milk

Serving Suggestions

These are delicious topped with homemade whipped cream or a dusting of cinnamon For a festive twist try a drizzle of caramel sauce or scatter a few toasted chopped pecans over each bar Serve at room temperature for the silkiest texture

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A Little Pumpkin Pie History

Pumpkin pie is as American as it gets with roots dating to the early settlers who adapted Native American pumpkin recipes into pies These easy bars carry on that tradition in a modern crowd-friendly format without the stress of patching together pie crusts

Commonly Asked Questions

→ How do I know when the bars are done baking?

The filling should be set and not jiggle in the center. A knife inserted near the center should come out mostly clean.

→ Can I use homemade pumpkin puree?

Yes, you can use homemade puree. Make sure it is thick and well-drained to avoid excess moisture in the filling.

→ How should I store leftover bars?

Cool bars completely and place them in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.

→ Do I need to wait before cutting the bars?

Yes, chilling the bars for at least 2 hours after cooling ensures clean, set slices that hold together well.

→ What’s the best way to serve these bars?

Top chilled bars with whipped cream just before serving for an extra touch of sweetness and presentation.