Pumpkin Pie Dessert Bars (With Shortbread Crust)

These Pumpkin Pie Dessert Bars are a no-fuss, sliceable version of traditional pumpkin pie in bar form. With a soft buttery shortbread crust and a custard-like pumpkin pie filling with all the warm pumpkin spice flavors, they’re the perfect fall treat. 

Pumpkin Pie Dessert Bars

These creamy pumpkin pie bars are everything you love about pumpkin pie but in a hand held bar version. With a sweet cinnamon shortbread crust and a custard-like spiced pumpkin filling, this pumpkin pie bars recipe has all those warm and cozy fall flavors you love. 

They are the perfect fall dessert for anytime or ‘fancy’ enough for the Thanksgiving dinner table. Don’t forget to top the pumpkin pie bars with a dollop of freshly whipped cream – if you’re anything like me, you want the whipped cream to cover the bars 😉

So if you are a fan of pumpkin pie then I know you will LOVE these pumpkin pie bars. Let’s learn how to make them with all my tips for success. 

Ingredients Needed

Cinnamon Shortbread Crust Ingredients 

1. All-Purpose Flour : I use unbleached all-purpose flour for all my baking. 
2. Salted Butter
3. Granulated Sugar
4. Ground Cinnamon

Pumpkin Pie Filling Ingredients 

1. Canned Pumpkin Puree : Make sure you are using 100% pure pumpkin in this recipe. The best part is that you will use the entire can!
2. Large Eggs
3. Evaporated Milk
4. Granulated Sugar
5. Light Brown Sugar : The recipe calls for the brown sugar to be packed; which simply means that when you. measure it out, that you pack it tightly into the measuring cup. Don’t just loosely scoop the brown sugar, but rather pack it in, and when you dump it into the bowl it should retain the measuring cup shape. 
6. Ground Cinnamon
7. Vanilla Extract
8. Ground Ginger
9. Ground Nutmeg
10. Salt : I use sea salt in this recipe. 

How To Make Easy Pumpkin Pie Bars (Printable Recipe Card)

Preheat the oven to 350 degrees F. Line a 9×9 inch square baking pan with parchment paper. Set aside. You can also spray it with cooking spray but parchment paper makes it much easier to lift the bars out later to cut them. I like to spray the pan first with cooking spray and then press the parchment paper in it, the spray will help it adhere and stay in place. 

Make The Shortbread Crust : In a medium bowl, stir together the all-purpose flour, melted butter, granulated sugar, and ground cinnamon until a dough forms. Press the dough firmly into an even layer in the prepared pan. 

Bake for 10-13 minutes or until the edges are firm and golden brown. 

Remove the pan from the oven and immediately poke holes throughout the crust with a fork. Only press halfway through the crust to avoid breaking the base. 

Make The Pumpkin Pie Filling : While the crust is baking prepare the pumpkin filling. In a large bowl, whisk together the pumpkin puree, eggs, evaporated milk, sugar, light brown sugar, cinnamon, vanilla extract, ginger, nutmeg, and salt until smooth and combined. 

Pour the pumpkin mixture over the warm crust. It will be very liquid. 

Bake for 45-50 minutes, or until the center is set and no longer jiggles. 

Cool Completely at room temperature on a wire rack; about 1 hour. Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours or up to overnight for best results, before cutting into squares and serving chilled. 

How To Store Pumpkin Pie Dessert Bars

These bars should be stored in the refrigerator, in an airtight container or cover the pan with plastic wrap, for up to 5 days. These bars are best served chilled from the fridge (similar to classic pumpkin pie) and hold their shape best when cold. If you are stacking leftovers make sure to separate each bar with parchment paper in-between to avoid sticking. 

You can also freeze the bars for up to 2 months. Wrap them individually in plastic wrap and then wrap again in aluminum foil. Place the wrapped bars into a freezer-safe container bag, and freeze for up to 2 months. Let the bars thaw in the fridge overnight before serving them chilled. I personally don’t love the texture of these bars once they have been frozen and then thawed, so for the best results – especially if you’re serving guests – serve them fresh after they have been baked and chilled. 

Pro Tips For Success

• I highly recommend using parchment paper to line your pan. It makes removing the bars so much easier and helps prevent crumbling when slicing. 
• Don’t skip poking the crust, it is so important! Poking the crust with a fork helps the pumpkin filling adhere better to the crust and prevents any bubbling from happening underneath the crust. 
• The pumpkin pie filling is supposed to be very liquid before baking. Don’t worry if it looks runny going into the oven. It thickens into a soft custard as it bakes and cools, just like pumpkin pie. 
• Check for doneness by gently jiggling the pan. If the center no longer wobbles like jelly, it’s ready to come out. 
• Cool the bars compeltely! These bars need time to fully set up. If the bars are not cooled completely then they will be too soft and not hold their shape. I prefer the taste of these bars after they have chilled in the fridge. However, you could serve them after they have cooled completely to room temperature if wanted. 
• If you want extra clean slices, make sure you chill the bars overnight and wipe your knife clean between each cut. 
• Serve pumpkin pie bars with a dollop of fresh whipped cream on top – either homemade or spray whipped cream from the store. 
• If using unsalted butter I recommend adding just a pinch of salt to the crust mixture (about 1/4 teaspoon). 

Try These Other Pumpkin Desserts

• Cheesecake Pumpkin Whoopie Pies
• Pumpkin Cake
• Chocolate Chip Pumpkin Bars
• Banana Pumpkin Bread
• Pumpkin Magic Cake
• Marshmallow Pumpkin Pie
• Pumpkin Cream Cheese Streusel Muffins 
• Pumpkin Tres Leches Cake
• No Bake Pumpkin Fluff Pie