Buttery Shortbread Pumpkin Bars

Welcome to the ultimate autumn dessert experience! Prepare to delight your taste buds and impress any gathering with these incredibly easy-to-make Pumpkin Pie Bars with a delectable Shortbread Crust. Forget the fuss of traditional pie crusts; our recipe utilizes a buttery, crumbly shortbread base that bakes to golden perfection in a convenient 9×13 baking dish, effortlessly serving a crowd. These bars are not just a dessert; they are a celebration of fall flavors, perfect for any holiday feast or casual get-together.

For many, Thanksgiving conjures images of bountiful feasts, and among the most cherished culinary traditions is the quintessential pumpkin pie. If, like me, you count a slice of classic pumpkin pie among your top three favorite holiday foods, then this easy pumpkin pie bar recipe is about to revolutionize your dessert game! Imagine sinking your teeth into a perfect square of creamy, perfectly spiced pumpkin filling nestled atop a rich, buttery, and slightly crumbly shortbread crust. It’s a delightful twist on the beloved classic, offering all the festive flavors without the traditional pie-making complexities. The best part? You don’t have to reveal just how simple these are to create. Just smile knowingly as you hand out generous pumpkin slices, perhaps adorned with a swirl of fresh whipped cream and a dusting of cinnamon. Your secret to holiday baking success is safe with us.

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The Ultimate Pumpkin Pie Dessert Bars for Every Occasion

Please understand, my affection for traditional pumpkin pie runs deep. In fact, I am typically the designated pie maker for Thanksgiving, often baking at least five pies from scratch each year, complete with a homemade pie crust. Alongside my staple pumpkin, you’ll usually find pecan pie, peach crumb pie, and even a decadent French silk pie gracing our holiday table. However, when I stumbled upon this brilliant slab pie recipe, I knew instantly I had to give it a try. The idea of effortlessly extending the “mileage” of a single pumpkin pie, making it ideal for larger gatherings, was an undeniable bonus. Coupled with my enduring love for shortbread, the concept of pumpkin pie with a rich shortbread crust sounded like an absolute winner, promising a delightful blend of textures and flavors. These versatile bars can be cut into twelve generous squares, offering a substantial serving of “pie.” Alternatively, for even larger crowds or a dessert buffet, each square can be halved diagonally into triangles, easily serving 24 people. This adaptability makes them a fantastic choice for any event, from intimate family dinners to grand holiday parties.

Discovering Culinary Gems: The Fall 2021 Freaky Friday Event

I was incredibly fortunate to unearth this remarkable recipe during our fall installment of Freaky Friday! For those unfamiliar, Freaky Friday is a cherished tradition – a delightful old-fashioned blog hop where each participant is secretly assigned another blogger’s site. The challenge? To select and recreate one of their tempting recipes, with all our culinary reveals happening simultaneously. And that exciting day, dear readers, is *today*! Hooray for shared recipes and kitchen adventures!

For this particular round, I had the pleasure of being assigned to Kathryn’s Kitchen Blog, and let me tell you – choosing just one recipe from Kathryn’s extensive collection was no simple feat. Her blog is brimming with such a diverse array of mouthwateringly delicious creations that narrowing it down to a single dish felt almost impossible. In fact, I was so captivated that I ended up preparing two of her recipes! (A little secret between us, perhaps?) But it is these magnificent pumpkin bars that I ultimately selected to share with all of you today, convinced they would bring as much joy to your kitchens as they did to mine.

A Glimpse into Kathryn’s Kitchen Blog: Inspiration and Connection

Learning more about Kathryn was a true pleasure. She resides in beautiful Monterey, California, with her husband and their adorable baby daughter. I was fascinated to discover that her father owns two restaurants in Monterey, and, in a delightful coincidence, I’ve actually had the pleasure of dining at one of them! Isn’t it a small world? My husband and I visited Monterey about five years ago and enjoyed a wonderful meal at Domenico’s! Connecting with fellow food enthusiasts and finding these unexpected ties always adds an extra layer of enjoyment to the Freaky Friday experience.

Kathryn, much like myself, developed a passion for cooking from a young age. She adores crafting new recipes and reimagining timeless classics, often striving to infuse them with a healthier twist – though she readily admits her enduring love for sweets! Her blog is a treasure trove of incredible recipes, and I’m already eagerly anticipating trying more of her culinary masterpieces. High on my list are her comforting Cauliflower Mac ‘n Cheese, a refreshing Pumpkin Pie Ice Cream, and this absolutely fantastic-looking Smoked Salmon Flatbread! It’s always inspiring to see the creativity and passion that other bloggers bring to the table.

Simple, Wholesome Ingredients for the Best Pumpkin Pie Squares

You’ll be pleased to know that creating a batch of these truly best pumpkin pie squares requires no exotic or hard-to-find ingredients. In fact, you likely have most, if not all, of these pantry staples on hand already, making this recipe not only delicious but also incredibly convenient to whip up at a moment’s notice.

For the Irresistible Shortbread Crust:

Unsalted Butter: Essential for that rich, tender, melt-in-your-mouth quality. Ensure it’s cold for the best texture.
Granulated Sugar: Provides just the right amount of sweetness to complement the savory pumpkin.
Salt: A pinch enhances all the flavors, balancing the sweetness and richness.
All-Purpose Flour: The foundation of our crumbly, sturdy crust.
Ice Water: Helps bind the dough without developing too much gluten, keeping the crust tender.

For the Velvety Pumpkin Pie Filling:

Pumpkin Puree: The star of the show! Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
Eggs: Act as a binder, giving the filling its smooth, custard-like consistency.
Evaporated Milk: Contributes to the filling’s creamy texture and rich flavor.
Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves, delivering that quintessential fall aroma and taste.
Ground Cinnamon: An extra boost of warmth and flavor, complementing the pumpkin spice.
Cornstarch: Helps to thicken the filling, ensuring it sets beautifully.
Vanilla Extract: Adds a touch of aromatic sweetness, enhancing the overall flavor profile.
Granulated Sugar: Sweetens the pumpkin filling to perfection.

For precise measurements and detailed instructions, refer to the complete recipe card conveniently located at the conclusion of this post.

Crafting Perfection: How to Make Pumpkin Pie Bars with Shortbread Crust

Creating these delightful pumpkin pie bars is a straightforward process, broken down into a few simple steps. You’ll be amazed at how easily these come together to create such an impressive dessert.

Step 1: Preparing the Flaky Shortbread Crust

Begin by preheating your oven to 425 degrees F. In a large mixing bowl, combine the unsalted butter, granulated sugar, a pinch of salt, and all-purpose flour. Using a stand mixer with a paddle attachment or a hand mixer, blend these ingredients until the mixture takes on the texture of coarse sand. Gradually add the ice water, a tablespoon at a time, continuing to mix until a soft dough forms. Avoid overmixing to keep the crust tender. Line a 9×13-inch baking dish with parchment paper, allowing an overhang on the sides for easy removal later. Press the prepared shortbread dough evenly into the bottom of the dish, using your fingers to create a uniform layer. Bake this crust for approximately 15 minutes, or until it achieves a light golden brown hue and feels firm in the center. Once baked, remove the crust from the oven and set it aside to cool slightly while you prepare the filling.

Step 2: Crafting the Silky Pumpkin Filling

Once the crust is out of the oven, reduce the oven temperature to 350 degrees F. In a separate large bowl, whisk together all the pumpkin filling ingredients: pumpkin puree, eggs, evaporated milk, pumpkin pie spice, ground cinnamon, cornstarch, vanilla extract, and granulated sugar. Whisk thoroughly until the mixture is smooth, well combined, and lump-free. Pour this luscious pumpkin filling directly over the partially cooled shortbread crust in your baking dish. Return the dish to the preheated oven and bake for 40-45 minutes. The bars are ready when the center is set and no longer jiggly when gently shaken. Remove the baked bars from the oven and allow them to cool on a wire rack for at least an hour at room temperature. For those who prefer a chilled pumpkin pie experience, transfer the cooled bars to the refrigerator for at least another hour, or until thoroughly cold.

Step 3: Serving Your Delicious Pumpkin Pie Bars

Once the pumpkin pie bars are adequately cooled and set (and chilled, if desired), it’s time to serve! Carefully lift the entire slab out of the baking dish by holding onto the parchment paper overhang. Place it on a clean cutting board. Using a sharp knife, cut the large slab into your desired square or triangular portions. For an extra touch of elegance and flavor, top each bar with a generous dollop of freshly whipped cream. A final sprinkle of ground cinnamon or a touch of nutmeg will add a beautiful finish and enhance the aromatic spices of the pumpkin. These bars are wonderful on their own but truly shine with the creamy contrast of whipped cream.

Love Them? Pin Them! Don’t Miss Out on This Fantastic Recipe!

You’ve just discovered your new favorite fall dessert! Ensure you can easily find this incredible pumpkin pie bars recipe whenever the craving strikes or the holidays roll around. Don’t let this culinary gem get lost in your bookmarks! Pin it directly to your favorite Pinterest recipe board now, and it will be there waiting for you, ready to inspire your next baking adventure. Share the love and let others discover the joy of these perfectly spiced pumpkin bars with their irresistible shortbread crust!

Essential FAQs, Expert Tips, and Clever Tricks for Perfect Pumpkin Pie Bars

To ensure your Pumpkin Pie Bars turn out absolutely perfect every time, and to answer some common questions, here are a few invaluable tips and tricks:

Do pumpkin bars require refrigeration? If you intend to serve and enjoy your freshly baked pumpkin bars within a few hours of making them, they can safely remain at room temperature. However, for longer storage or if you’re preparing them in advance, refrigeration is essential to maintain freshness and prevent spoilage.
How long do these pumpkin pie bars stay fresh? When stored properly in an airtight container in the refrigerator, these delicious pumpkin pie bars will maintain their quality and flavor for up to 5 days. This makes them an excellent make-ahead dessert for busy holiday seasons.
Can pumpkin pie bars be frozen? Absolutely! Pumpkin pie bars freeze wonderfully. Wrap them tightly in plastic wrap and then in aluminum foil, or place them in an airtight freezer-safe container. While the filling may experience minor cracking upon defrosting, a generous dollop of whipped cream or a drizzle of caramel can effortlessly conceal any imperfections (wink, wink). For optimal taste and texture, aim to consume frozen pumpkin bars within 3 months of freezing. Thaw them in the refrigerator overnight before serving.
Troubleshooting a runny filling: If your pumpkin filling seems too liquidy after the initial baking time, it likely needs a bit more time in the oven. The center should be set and only slightly jiggly. Factors like oven calibration, humidity, and even the size of your eggs can affect baking time. Don’t be afraid to add another 5-10 minutes, checking frequently.
For an extra rich crust: Ensure your butter is very cold when making the shortbread crust. This helps create pockets of steam during baking, resulting in a flakier, more tender crust.
Spice it up: Feel free to adjust the amount of pumpkin pie spice and cinnamon to your personal preference. For a bolder flavor, you can slightly increase the quantities. A tiny pinch of ground cloves or ginger can also be added for extra warmth.
Pre-cut for convenience: For easier serving at a party, consider cutting the bars before guests arrive. This allows for quick and tidy portioning, especially when serving a large group.

More Irresistible Pumpkin & Shortbread Recipes to Fall in Love With

If you’re as enamored with the comforting flavors of pumpkin and the rich, buttery goodness of shortbread as we are, then you’re in for a treat! Our kitchen is a hub of autumn inspiration, and we’ve gathered some more of our absolute favorite recipes featuring these beloved ingredients. Explore these delightful creations and find your next baking obsession:

Pumpkin Spiced Coffee Cake with Brown Butter Glaze: (pictured above) A truly decadent breakfast or brunch option, marrying moist pumpkin cake with a rich, nutty glaze.
Grinch Shortbread Bites: Festive and fun, these shortbread cookies are perfect for holiday gatherings or a whimsical treat.
Pumpkin Pie Turnovers: All the goodness of pumpkin pie in a portable, flaky pastry pocket, ideal for on-the-go enjoyment.
Almond Raspberry Shortbread Thumbprints: A delicate shortbread cookie filled with bright raspberry jam, a delightful contrast of textures and flavors.
The Best Pumpkin Bread: Moist, spiced, and utterly comforting, this classic pumpkin bread recipe is a perennial favorite.
Lavender Shortbread: An elegant and aromatic twist on traditional shortbread, offering a sophisticated flavor profile.
Spice Cookies with Pumpkin Dip: A fantastic combination of warmly spiced cookies and a creamy, flavorful pumpkin dip, perfect for sharing.
Dipped Shortbread Cookies: Simple yet elegant shortbread cookies, partially coated in chocolate or icing for an extra touch of indulgence.

Explore All Our Fall 2021 Freaky Friday Edition Recipes:

Don’t miss out on the incredible culinary journey from our Fall 2021 Freaky Friday event! These fantastic recipes showcase the talent and creativity of a wonderful group of bloggers. Click through to discover your next favorite meal or dessert:

An Affair from the Heart – Pumpkin Pie Bars with Shortbread Crust
Aunt Bee’s Recipes – 30 Minute Skillet Lasagna
The Carefree Kitchen – Brazilian Cheese Bread
Devour Dinner – Instant Pot Applesauce
Fresh April Flours – Instant Pot Garlic Mashed Potatoes
The Fresh Cooky – Air Fryer Ravioli
The Foodie Affair – Bacon Wrapped Green Bean Recipe
Hostess at Heart – Fudgy Chocolate Brownie Cookie Recipe
House of Nash Eats – Pumpkin Bundt Cake
Kathryn’s Kitchen Blog – Halloween Monster Cookie Recipe
Lemoine Family Kitchen – Creamy Vegetable Gnocchi Soup
Life Currents – Loaded Potato Skins
Life, Love & Good Food – Lemon Chicken Orzo Soup
The Speckled Palate – Tortellini Butternut Squash Pasta with Pancetta and Spinach
Sue Bee Homemaker – Overnight Sourdough Bread
Take Two Tapas – Air Fryer Asparagus Fries

Let’s embark on a delightful baking journey and create these unbelievably yummy Pumpkin Pie Bars with Shortbread Crust together! Your kitchen will soon be filled with the intoxicating aromas of autumn spices, and your taste buds will thank you.

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Pumpkin Pie Bars with Shortbread Crust

Pumpkin pie to feed a crowd! I love this easy recipe for Pumpkin Pie Bars! Made with a delicious Shortbread Crust, instead of a pie crust, they bake up to pumpkin pie perfection in a 9×13 baking dish and serve a crowd in no time!

Prep Time:
10 mins

Cook Time:
40 mins

Additional Time:
1 hr

Total Time:
1 hr 50 mins

Course: Pies | Cuisine: American | Keyword: best, easy, pie squares, pumpkin bars, Pumpkin Pie Bars with Shortbread Crust, pumpkin puree, Thanksgiving

Servings: 12 squares / 9×13 baking dish | Calories: 337 kcal | Author: Michaela Kenkel

Equipment

KitchenAid Hand Mixer
Rubber Spatulas
Glass Batter Bowl
9×13 Pyrex Baking Dish with a Lid

Ingredients

For the Shortbread Crust:
¾ cup unsalted butter
½ cup sugar
¼ teaspoon salt
1 ½ cup flour
2 Tablespoon ice water
For Pumpkin Pie Filling:
1 15 ounce can pumpkin puree
2 eggs
1 12 ounce evaporated milk
1 ½ teaspoon pumpkin pie spice
1 ½ teaspoon ground cinnamon
1 Tablespoon cornstarch
½ teaspoon vanilla extract
1 ¼ cup granulated sugar

Instructions

Make the Shortbread Crust: Preheat oven to 425 degrees F. Combine butter, sugar, salt, and flour with your mixer until it resembles coarse sand. Add the water slowly with the mixer, until the dough forms. Line a 9 x 13-inch baking dish with parchment paper. Let some of the parchment paper hang over the edges. Press the dough into the baking dish in an even layer, using your fingers. Bake the shortbread crust for about 15 minutes, or until it becomes light golden brown on top and it set in the middle. Remove from oven, set aside.
Make the Pumpkin Filling: Reduce oven to 350 degrees F. Whisk all of the filling ingredients in a large bowl until combined. Pour the pumpkin filling over the crust and bake for 40-45 minutes or until the center is set and no longer jiggly. Remove from oven and let it cool for about an hour. If you prefer your pumpkin pie chilled, place it in the fridge for at least another hour.
To Serve: Pull the bars out of the baking dish by holding the parchment paper. Cut into squares. Top with whip cream and a sprinkle of cinnamon.

Notes

Store leftovers in the fridge in an airtight container for up to 5 days.

Nutrition