Name: Pumpkin Pie Bars with Shortbread Cookie Crust
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 3/4 cup sugar; 1 3/8 cups salted butter, (room temperature); 3 cups all purpose flour; 1 1/2 teaspoons vanilla; 2 cups canned pumpkin; 2 large eggs; 1 1/2 teaspoons vanilla; 1 cup heavy cream; 3/4 cup brown sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup heavy cream; 1/4 teaspoon vanilla; 1 1/2 Tablespoons powdered sugar

Jump to Recipe

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!

twelve pumpkin pie bars on parchment paper with whole spices, plates, and milk glass

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.

overhead shot of twelve pumpkin bars with five of them having whipped cream on top and whole spices around

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
8×12 Inch Pan
Cooking Spray

Ingredients

For The Shortbread Crust:

Unsalted Butter
Sugar
All-Purpose Flour
Vanilla

flour, butter, sugar, and vanilla on a marble counter

For The Pumpkin Pie Filling:

Pumpkin Puree
Brown Sugar
Salt
Heavy Cream
Eggs
Pumpkin Pie Spice
Vanilla

brown sugar, eggs, saly, spice, vanilla, heavy cream, and pumpkin puree on a marble counter

For The Chantilly Cream:

Heavy Cream
Vanilla
Powdered Sugar

heavy cream, vanilla, and powdered sugar on marble counter

Instructions

In a mixer, beat the butter, sugar, and vanilla until the mixture is light and fluffy. About 3 minutes.

butter, vanilla, and sugar in a mixer bowl

butter, sugar, and vanilla whipped in a mixer

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.

pumpkin, eggs, spice, heavy cream, brown sugar, and vanilla in a glass bowl

Pour the pumpkin filling over the crust.

shortbread cookie par-baked in a rectangle pan

pumpkin pie filling added on top of shortbread cookie

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.

heavy cream, powdered sugar, and vanilla in a glass bowl

Spread or pipe chantilly cream over the bars, dust with pumpkin pie spice, and serve!

overhead shot of pumpkin pie bars, two having whipped cream, with two pods of star anise

three stacked pumpkin bars with more bars behind, whole spices, and glass of milk

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!

pumpkin bar with whipped cream, star anise, and a bite missing

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.