The Best Pumpkin Pie Bars Recipe: Fall’s Coziest Sweet Treat

Pumpkin pie bars reinvent the classic holiday dessert into a convenient, shareable treat that delights crowds with minimal fuss.

Rich autumn spices and smooth pumpkin create a harmonious blend of comforting flavors in every bite.

These bars offer a more relaxed approach to traditional pie-making, eliminating the need for precise crust crimping or delicate slicing.

Creamy and indulgent, they capture the essence of seasonal baking without complex techniques or extensive preparation time.

The graham cracker crust provides a delightful crunch that contrasts beautifully with the silky pumpkin filling.

Warm notes of cinnamon and nutmeg weave through each square, promising a nostalgic culinary experience that feels both familiar and exciting.

Home bakers of all skill levels can successfully craft these delectable bars with confidence.

Add-Ons for Pumpkin Pie Bars to Try Out

• Maple Pecan Pumpkin Bars: Replace half the granulated sugar with maple syrup in the filling. Add chopped pecans to the shortbread crust for extra crunch and nutty flavor.
• Gluten-Free Spice Variation: Substitute all-purpose flour with a gluten-free flour blend. Increase pumpkin pie spice and add a pinch of ground ginger for enhanced warmth and complexity.
• Chocolate Chip Pumpkin Dream: Fold mini chocolate chips into the shortbread crust before baking. Drizzle melted dark chocolate over the whipped cream topping for a decadent finish.
• Cream Cheese Swirl Edition: Create a cream cheese mixture with softened cream cheese, sugar, and vanilla. Swirl this into the pumpkin filling before baking for a rich, tangy layer.

Pumpkin Pie Bars That Are Rich and Smooth

• Indulge in Layered Comfort: These pumpkin pie bars offer a delightful twist on traditional pie, combining a buttery shortbread crust with creamy pumpkin filling for a multi-textured dessert experience.
• Effortless Elegance: The recipe breaks down complex baking into simple steps, making it accessible for bakers of all skill levels while delivering a sophisticated dessert that looks professionally prepared.
• Seasonal Celebration in Every Bite: Packed with warming spices like cinnamon and pumpkin pie spice, these bars capture the essence of autumn, transforming a classic holiday flavor into a convenient, shareable treat perfect for gatherings, potlucks, or cozy family desserts.
• Make-Ahead Magic: With the option to chill overnight and prepare components separately, these bars offer incredible convenience, allowing busy home bakers to plan ahead and serve a show-stopping dessert with minimal last-minute stress.

Pumpkin Pie Bar Ingredients You’ll Need

• Butter: Rich, creamy base that gives flaky texture and deep flavor.
• Granulated Sugar, Brown Sugar: Sweet components that provide caramel-like depth and crisp structure.
• Egg: Binding agent that helps hold the crust together.
• Vanilla: Adds warm, aromatic undertone to enhance overall flavor.

• All-Purpose Flour: Foundational ingredient that creates the shortbread's structure.
• Baking Powder: Helps the crust rise slightly and become tender.
• Cinnamon: Warm spice that adds depth and complexity.
• Salt: Balances sweetness and enhances other flavors.

• Pumpkin Puree: Smooth, authentic pumpkin base that provides classic autumn flavor.
• Heavy Cream: Adds richness and creates a silky, creamy texture.
• Eggs: Crucial for setting the filling and creating a custard-like consistency.
• Brown Sugar, Granulated Sugar: Sweeteners that complement the pumpkin's natural taste.
• Cornstarch: Helps thicken and stabilize the filling.
• Pumpkin Pie Spice, Cinnamon: Warm spices that define the traditional pumpkin pie flavor.
• Salt: Subtle seasoning that balances the sweet ingredients.

• Heavy Cream: Creates light, airy texture when whipped.
• Powdered Sugar: Adds sweetness and helps stabilize the whipped cream.
• Nutmeg: Optional garnish that provides a fragrant, warming note.

Baking Directions for Pumpkin Pie Bars

Step 1: Warm Up the Oven

Crank the oven to 350°F. Grab a 9×9 inch baking pan and line it with parchment paper, letting the edges hang over for easy bar removal.

Step 2: Craft the Buttery Base

• Softened butter
• Granulated sugar
• Brown sugar

Blend until the mixture looks light and fluffy, about 3 minutes. Scrape down the sides to make sure everything mixes perfectly.

Step 3: Build the Crust Foundation

• Egg
• Vanilla extract

• All-purpose flour
• Baking powder
• Ground cinnamon
• Salt

Stir until the dough just starts to pull away from the bowl’s edges.

Step 4: Press and Prepare Crust

Spread the dough evenly in the pan. Use a measuring cup to press it into corners and smooth the top. Bake for 15 minutes until edges turn golden.

Step 5: Create Pumpkin Filling Magic

• Pumpkin puree
• Heavy cream
• Eggs
• Brown sugar
• Granulated sugar
• Vanilla extract

• Cornstarch
• Pumpkin pie spice
• Cinnamon
• Salt

Step 6: Layer and Bake the Filling

Pour the pumpkin mixture over the pre-baked crust. Place the pan on a large baking sheet. Bake at 400°F for 15 minutes, then reduce to 350°F and bake 40 more minutes.

Step 7: Cool and Chill

Let the bars cool on a wire rack for 45-60 minutes. Refrigerate for at least 3 hours or overnight.

Step 8: Whip Up the Topping

• Heavy cream
• Powdered sugar

Beat until firm peaks form. Keep chilled.

Step 9: Serve and Enjoy

Slice the chilled bars. Top with whipped cream swirls and a sprinkle of nutmeg.

Tips for Creamy Pumpkin Pie Bars

• Measure Precisely: Use exact measuring cups and spoons to ensure the perfect balance of ingredients for a consistent, delicious shortbread crust and smooth pumpkin filling.
• Press Evenly: When creating the shortbread base, use a measuring cup or flat-bottomed glass to press the dough uniformly, guaranteeing a crisp, even crust that bakes perfectly.
• Watch Baking Time: Keep a close eye on the oven temperature and baking duration to prevent overbaking, which can result in a dry or tough texture for both the crust and filling.
• Chill Completely: Allow the bars to cool at room temperature, then refrigerate for at least 3 hours to help the filling set and develop a rich, creamy consistency.
• Whip with Care: When making the whipped cream topping, stop whipping just as firm peaks form to avoid over-beating, which can make the cream grainy or butter-like.

Store and Reheat Pumpkin Pie Bars the Right Way

• Refrigerate: Store pumpkin pie bars in an airtight container for up to 5 days. Cover the bars with plastic wrap or aluminum foil to prevent drying out.
• Freeze: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm refrigerated bars in the microwave for 15-20 seconds or in a preheated oven at 325°F for 5-7 minutes. Enjoy with a fresh dollop of whipped cream for the best taste.

Pairing Tips for Pumpkin Pie Bars

• Brew Cozy Companion: Pair these pumpkin pie bars with a warm mug of spiced chai latte, letting the creamy tea's cardamom and cinnamon notes beautifully complement the dessert's rich, autumnal flavors.
• Wine Wonder Match: Select a sweet dessert wine like moscato or a late harvest riesling, whose subtle sweetness and light fruity undertones will enhance the bar's warm spices and creamy texture.
• Coffee Craft Connection: Serve alongside a freshly brewed medium-roast coffee with a touch of vanilla or caramel creamer, creating a harmonious balance that highlights the pumpkin pie bars' deep, comforting essence.
• Seasonal Sip Delight: Enjoy with a homemade apple cider, slightly warmed and sprinkled with cinnamon, which echoes the bars' seasonal spices and provides a crisp, refreshing counterpoint to the rich dessert.

Pumpkin Pie Bars Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Rich pumpkin pie bars offer a delightful twist on classic holiday desserts. Creamy spiced filling nestled in a buttery graham cracker crust creates comfort with each delectable slice you’ll savor.

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Ingredients

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Main Ingredients

Crust:

• 1 ½ cups (205 g) all-purpose flour
• ½ cup (113 g) unsalted butter, room temperature
• 1 egg, room temperature

Pumpkin Filling:

• 1 (15-ounce) can pumpkin puree
• 1 ¼ cups (10 ounces) heavy cream
• 3 large eggs

Whipped Cream Topping:

• 1 cup heavy whipping cream

Sweeteners:

• ¼ cup (50 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• ½ cup (100 g) light brown sugar, packed
• ⅓ cup (66 g) granulated sugar
• 2 tablespoons powdered sugar

Spices and Seasonings:

• 1 teaspoon vanilla extract
• 2 teaspoons vanilla
• ½ teaspoon baking powder
• ½ teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon salt

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Instructions

1. Gather all necessary equipment: 9×9 inch baking pan, parchment paper, stand mixer, and baking sheet.
2. Protect the baking pan with parchment paper, allowing overhang for easy removal.
3. Cream butter and sugars in the stand mixer until the mixture becomes light and airy, approximately 3 minutes.
4. Incorporate egg and vanilla extract into the butter mixture, ensuring complete blending.
5. Gently fold in flour, baking powder, cinnamon, and salt until the dough just begins to separate from the bowl’s sides.
6. Distribute the shortbread dough evenly across the prepared pan, using a measuring cup to create a smooth, level surface.
7. Bake the crust at 350°F for 15 minutes, watching for golden brown edges and a slightly set center.
8. While the crust cools, whisk pumpkin puree, heavy cream, eggs, both sugars, and vanilla in a large mixing bowl until perfectly smooth.
9. Blend cornstarch, pumpkin pie spice, additional cinnamon, and salt into the pumpkin mixture.
10. Pour the pumpkin filling over the partially baked crust, ensuring an even distribution.
11. Place the pan on a large baking sheet and transfer to the oven, initially baking at 400°F for 15 minutes.
12. Reduce oven temperature to 350°F and continue baking for 40 minutes, looking for set edges and a slightly jiggly center.
13. Allow the bars to cool at room temperature for 45-60 minutes after removing from the oven.
14. Refrigerate the dessert for a minimum of 3 hours or overnight for optimal texture.
15. Prepare whipped cream by beating heavy cream and powdered sugar until firm peaks form.
16. Slice the chilled bars, garnish with whipped cream, and dust with a light sprinkle of nutmeg before serving.

Notes

• Make sure to line the baking pan with parchment paper for easy removal and clean slicing of the bars.
• The shortbread crust needs careful mixing to avoid becoming tough, stopping when the dough just pulls away from the bowl’s sides.
• Two-stage baking temperature creates the perfect texture: start at 400°F for 15 minutes, then reduce to 350°F for additional 40 minutes.
• Chilling is crucial – allow bars to cool at room temperature for 45-60 minutes, then refrigerate for at least 3 hours to set completely.
• Whipped cream topping should be made just before serving, whipped to firm peaks for the most luxurious and stable cream.
• Finish with a light sprinkle of nutmeg for an extra layer of warm, aromatic flavor that complements the pumpkin perfectly.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg