Love pumpkin pie but not the hassle of rolling out dough or slicing wedges? These Pumpkin Pie Bars with Shortbread Crust deliver all the cozy, spiced flavor of the holiday classic in an easy-to-serve bar form. A buttery shortbread base replaces traditional pastry, creating the perfect crisp contrast to the silky pumpkin filling. They bake up beautifully, slice cleanly, and can be made ahead—making them a host’s dream for Thanksgiving, Friendsgiving, or any fall gathering.

Why You’ll Love This Recipe

• Easier than pie: No rolling pin, no crimping—just press and bake.
• Perfect for a crowd: Cut into neat bars for buffets or potlucks.
• Make-ahead friendly: Tastes even better after chilling overnight.
• Rich, buttery crust: Shortbread adds a melt-in-your-mouth texture beneath the spiced pumpkin layer.

Ingredients

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour

For the Pumpkin Filling:

• 1 (15-ounce) can pumpkin purée
• ¾ cup packed light brown sugar
• 2 large eggs
• ¾ cup heavy cream (or evaporated milk)
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt

Optional for Serving:

• Whipped cream
• Ground cinnamon or pumpkin pie spice for dusting

Instructions

1. Prepare the crust.
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting later. In a medium bowl, cream the butter and sugar together until smooth. Mix in the vanilla and salt, then gradually add the flour until combined and crumbly. Press the dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden around the edges.

2. Make the pumpkin filling.
While the crust bakes, whisk together pumpkin purée, brown sugar, eggs, cream, vanilla, pumpkin pie spice, and salt in a large bowl until smooth and well blended.

3. Assemble and bake.
Pour the pumpkin filling over the warm crust and spread evenly with a spatula. Return to the oven and bake for 35–40 minutes, or until the center is just set and no longer wobbly.

4. Cool and chill.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) to set.

5. Slice and serve.
Use the parchment overhang to lift the bars from the pan. Cut into squares and top each with a dollop of whipped cream and a sprinkle of cinnamon before serving.

Tips for Perfect Pumpkin Pie Bars

• Don’t overbake. The filling should be slightly jiggly in the center when you remove it from the oven—it will firm up as it cools.
• Line your pan. Parchment makes cleanup easier and helps you lift the bars out neatly.
• Chill before slicing. The bars cut cleanly only once fully cooled.
• Add crunch. Sprinkle chopped pecans or a streusel topping over the filling before baking.

Variations

• Gingersnap twist: Substitute crushed gingersnap cookies and butter for the shortbread base for extra spice.
• Coconut cream version: Replace heavy cream with coconut cream for a subtle tropical note.
• Mini bar bites: Bake in an 8×8-inch pan for thicker bars and cut into bite-size squares.

Make-Ahead & Storage

These bars can be made 1–2 days before serving and stored covered in the refrigerator. Serve chilled or bring to room temperature about 30 minutes before serving. Leftovers will keep up to 4 days refrigerated.