These Creamy Pumpkin Pie Bars with Shortbread Cookie Crust are the delicious bites you need to make this Fall! Twelve luscious, perfectly sweet, creamy, extra pumpkin-y, with just the perfect amount of pumpkin pie spice, and the easiest homemade shortbread cookie crust ever! Each slice is generously topped with the most delicious chantilly cream and finished with a light dusting of pumpkin pie spice.. These bars are so easy to make with only a handful of easy Fall pantry staple ingredients. Enjoy these delicious treats warm at room temperature for the ultimate Fall treat!
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About The Recipe
With Fall fast approaching, there's no better time to bake these pumpkin pie bars! They're so easy and absolutely delicious.
I'm actually the only one in my family who truly enjoys pumpkin.. So, I asked my mom to make these to kick off the start of September. They were actually an instant hit in our household and around our neighborhood!
They are creamy, perfectly sweet, with just the right hint of pumpkin spice.
It's like the ultimate pumpkin pie...but SO much better. These bars are definitely the perfect treat to share with your friends and family during the holiday's!
Equipment Needed
- Mixer
- 8x12 Inch Pan
- Cooking Spray
Ingredients
For The Shortbread Crust:
- Unsalted Butter
- Sugar
- All-Purpose Flour
- Vanilla
For The Pumpkin Pie Filling:
- Pumpkin Puree
- Brown Sugar
- Salt
- Heavy Cream
- Eggs
- Pumpkin Pie Spice
- Vanilla
For The Chantilly Cream:
- Heavy Cream
- Vanilla
- Powdered Sugar
Instructions
In a mixer, beat the butter, sugar, and vanilla until the mixture is light and fluffy. About 3 minutes.
Add in the flour a little at a time until it's thoroughly combined.
Place the shortbread dough in a greased pan, pressing down until the dough is level. Bake at 300 for 20 minutes.
While the shortbread is baking, mix together all the ingredients for the filling.
Pour the pumpkin filling over the crust.
Bake for at least an hour or until the filling is set. Take out of the oven and let cool. Slice into 9 squares and use a cookie spatula to take each square out of the pan.
Whip the heavy cream, vanilla, and powdered sugar in a medium sized bowl until medium-stiff peaks form.
Spread or pipe chantilly cream over the bars, dust with pumpkin pie spice, and serve!
What To Serve With These Bars...
There is nothing better than delicious fall flavors, but when you add just a few extra bits... They become even more irresistible! Enjoy these bars with the recipes down below for the ultimate treat.
How To Store
You can easily store these bars in an airtight container and keep in the fridge for about 3-5 days. If you would like, and if there isn't any chantilly cream on them, you can actually set them in the microwave for a few seconds to warm them back up!
Expert Tips
- Make sure you have canned pumpkin not pumpkin pie filling!
- Try and get the shortbread as even as you can!
- The pumpkin in a little hard to tell when it's set. You can shake it slightly or use a knife/cake tester to see if it's done.
- Let it cool completely before cutting!
When you make these Pumpkin Pie Bars with Shortbread Cookie Crust, leave a comment down below and/or give this recipe a rating! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Recipe
Pumpkin Pie Bars with Shortbread Cookie Crust
Creamy, luscious, and SO GOOD. These Pumpkin Pie Bars with Shortbread Cookie Crust are definitely the only thing you want to bake this Fall!
Ingredients
Crust
- 3/4 cup sugar
- 21 Tablespoons salted butter, room temperature
- 3 cups all purpose flour
- 1 1/2 teaspoons vanilla
Filling
- 1 can pumpkin
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup heavy cream
- 3/4 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Chantilly Cream
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla
- 1 1/2 Tablespoons powdered sugar
Instructions
Crust:
- Preheat oven to 350 degrees.
- Spray an 8"x12" pan with cooking spray. Set aside.
- Beat sugar and butter with an electric mixer until fluffy.
- Mix in flour, a little at a time.
- Add vanilla.
- Press cookie mixture evenly in bottom of prepared pan.
- Bake for 15 minutes.
- Remove from oven. Set aside.
Filling:
- In a large bowl, combine pumpkin, eggs, vanilla, heavy cream, sugar, pumpkin pie spice, and salt.
- Using a whisk, mix until thoroughly combined.
- Pour over cookie crust.
- Return to oven and bake for 55-60 minutes, until set completely.
Chantilly Cream:
- In a medium bowl, combine heavy cream, vanilla, and powdered sugar.
- Beat at medium high speed with an electric mixer until medium-stiff peaks form, about 2 minutes.
Notes
Expert Tips:
- Try and get the shortbread as even as you can!
- The pumpkin in a little hard to tell when it's set. You can shake it slightly or use a knife/cake tester to see if it's done.
- Let it cool completely before cutting!
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 85mgSodium: 215mgCarbohydrates: 40gFiber: 1gSugar: 20gProtein: 4g
Just so you all know - 21 tablespoons of butter is actually an easier measure of 1 1/4c + 1 tbsp of butter. So save yourself the counting and do it the easy way!
Hi. You have unslated butter here, but just "butter" on another site.. Is it really unslated? Thank you
Hi Jean! It's unsalted butter. Xo, Caylie.
The ingredients are there but not the right directions . Direction please!
Hi Judith! The directions are correct. We personally write every direction and ingredient. I hope this helps!