As the leaves turn and the air gets crisp, the scent of baking spices beckons us back to the kitchen. These Pumpkin Pie Shortbread Bars strike the perfect balance between nostalgia and convenience, combining the rich, spiced pumpkin filling we cherish with a buttery, melt-in-your-mouth shortbread crust. Not only are they a delightful twist on traditional pumpkin pie, but they also offer a no-bake element that makes preparation a breeze. Ideal for Thanksgiving gatherings or cozy autumn evenings, these bars are guaranteed to be a crowd-pleaser, satisfying even the most discerning sweet tooth. Have you ever thought about how a simple dessert can evoke warm memories and create new ones? Let’s dive into creating these irresistible treats together!

Why You’ll Crave These Bars

Flavorful Fusion: Experience the delightful blend of a buttery shortbread crust and rich pumpkin filling that captures the essence of fall.

No-Bake Ease: Enjoy the convenience of a recipe that’s as simple as it is scrumptious—perfect for those busy Thanksgiving prep days!

Festive Crowd-Pleaser: With a well-loved flavor profile, these bars are sure to impress family and friends at any gathering.

Customizable Touch: Want to jazz them up? Consider adding chocolate chips or a cream cheese layer for a personalized twist.

These Pumpkin Pie Shortbread Bars are a must-try, especially alongside other seasonal favorites like Cider Pumpkin Waffles or Soft Pumpkin Pull Apart Rolls!

Pumpkin Pie Shortbread Bars Ingredients

For the Crust

All-Purpose Flour – Provides structure to the crust; substitute with gluten-free flour for a gluten-free version.
Cornstarch – Enhances the tenderness of the shortbread crust; no direct substitution needed.
Salted Butter – Adds flavor and richness; use unsalted butter plus a pinch of salt if preferred.
Sugar – Sweetens the crust; for a healthier option, consider using coconut sugar or reducing the quantity.
Egg – Acts as a binder; can be replaced with a flax egg for a vegan alternative.
Vanilla Extract – Enhances flavor; use vanilla bean paste for a more intense taste if desired.

For the Filling

Brown Sugar – Sweetens the pumpkin filling; light or dark brown sugar can be used interchangeably.
Pumpkin Purée – The hero ingredient for flavor and texture; ensure it’s pure pumpkin purée, not pie filling.
Salt – Balances sweetness and enhances flavor; essential for the filling, do not omit.
Ground Cinnamon, Ginger, Nutmeg, Cloves – Adds warmth and depth; customize spice levels to your preference.
Evaporated Milk – Adds creaminess to the filling; substitute with half cream and half milk for richness.

For Serving

Whipped Cream – Optional topping; can also use cream cheese frosting for a different flavor profile.

Step‑by‑Step Instructions for Pumpkin Pie Shortbread Bars

Step 1: Preheat Oven & Prepare Pan
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line a 9-inch square baking pan with aluminum foil, leaving some overhang for easy removal later. Lightly spray the foil-lined pan with cooking spray to prevent sticking. This initial setup is crucial for your Pumpkin Pie Shortbread Bars!

Step 2: Make Shortbread Crust
In a mixing bowl, combine all-purpose flour and cornstarch, whisking them together until well blended. In a separate large bowl, use a hand mixer to beat together the salted butter and sugar until creamy and smooth. Add the egg and vanilla extract, mixing until combined. Gradually fold in the flour mixture using a spatula until just incorporated. Press this dough firmly into the prepared pan, then prick the surface with a fork. Bake for 13-15 minutes until the edges are set and lightly golden.

Step 3: Cool Crust
Once the shortbread crust is out of the oven, take a moment to prick it with a fork again if any air bubbles have formed. Allow the crust to cool completely in the pan on a wire rack. This cooling step is essential as it will help your Pumpkin Pie Shortbread Bars maintain their shape when you pour in the filling.

Step 4: Prepare Pumpkin Filling
In a large mixing bowl, beat together the eggs and brown sugar until the mixture is light and fluffy. Slowly add the pumpkin purée and your chosen spices—cinnamon, ginger, nutmeg, and cloves—stirring gently. Next, gradually pour in the evaporated milk while mixing until everything is smooth. Be careful not to whisk aggressively to avoid incorporating air bubbles in the filling.

Step 5: Bake Filling
With the crust fully cooled, pour the creamy pumpkin filling over the crust, spreading it evenly with a spatula. Bake the assembled Pumpkin Pie Shortbread Bars in the oven for 45-50 minutes. You’ll know they’re done when the filling is set in the center and slightly puffed, with a gentle jiggle remaining.

Step 6: Cool & Serve
After baking, remove the bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, carefully lift the bars out using the foil overhang and slice them into squares. For a delightful finishing touch, serve with a dollop of whipped cream on top, if desired, and enjoy these Pumpkin Pie Shortbread Bars!

Make Ahead Options

These Pumpkin Pie Shortbread Bars are perfect for meal prep, saving you time during busy holiday gatherings! You can prepare the shortbread crust up to 24 hours in advance; simply let it cool completely and store it tightly wrapped in the refrigerator to maintain its buttery texture. The pumpkin filling can also be mixed ahead of time and refrigerated for up to 3 days before pouring it into the crust. When you’re ready to serve, pour the filling over the crust and bake as directed. This method ensures your bars turn out just as delicious and fresh, allowing you to enjoy family time without the last-minute stress!

Variations & Substitutions for Pumpkin Pie Shortbread Bars

Feel free to let your creativity shine by customizing these delightful bars with your own personal twist!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make it suitable for gluten-intolerant guests. This way, everyone can enjoy a slice of deliciousness!
Dairy-Free: Replace the butter with coconut oil and the evaporated milk with a non-dairy alternative like almond or coconut milk for a dairy-free version. The bars will still be rich and satisfying!
Lower Sugar: For a healthier option, reduce the sugar in the crust and filling, or use a natural sweetener like maple syrup. This adjustment will keep it sweet yet lighter.
Spice Variation: Instead of traditional pumpkin spices, you could try a chai spice blend. This will add a unique and aromatic flavor to the filling, perfect for adventurous eaters.
Chocolate Swirl: Fold in some melted dark chocolate into the pumpkin filling before baking for a decadent chocolate twist. Chocolate and pumpkin are a surprisingly harmonious match!
Cream Cheese Layer: For an extra creamy indulgence, add a layer of sweetened cream cheese between the crust and pumpkin filling. It adds a delightful richness that balances the spiced pumpkin.
Nutty Crust: Consider mixing finely chopped pecans or walnuts into the shortbread crust for added crunch and flavor. It elevates the texture and makes each bite interesting.

These delicious variations keep your Pumpkin Pie Shortbread Bars fresh and exciting! Pair them with a warm cup of tea or coffee, and while you’re at it, why not check out Lemon Blueberry Shortbread Mousse Cake or Pumpkin Spice Gooey Cake with Cream Cheese Frosting for more seasonal delights?

How to Store and Freeze Pumpkin Pie Shortbread Bars

Fridge: Store leftover bars in the refrigerator, lightly covered, for up to 4 days to maintain freshness and flavor.

Freezer: For longer storage, freeze the bars wrapped tightly in plastic wrap and then in foil. They can last for up to 3 months in the freezer.

Thawing: When ready to enjoy, thaw the bars overnight in the fridge before serving, ensuring they regain their delicious texture.

Reheating: Heat individual servings in the microwave for 15-20 seconds if you prefer them warm, enhancing the rich pumpkin filling.

Expert Tips for Pumpkin Pie Shortbread Bars

Proper Cooling: Allow the bars to cool completely before slicing; this helps prevent a messy cut and keeps your Pumpkin Pie Shortbread Bars intact.
Egg Substitutes: If you’re looking for a vegan option, replace the egg with a flax egg for similar binding properties without losing texture.
Spice Adjustments: Customize your spice levels to personal preference; a little more ginger or nutmeg can elevate the flavor profile for your pumpkin filling.
Avoid Overmixing: Be careful not to overmix the crust dough; mixing just until combined helps ensure a tender shortbread.
Use Quality Ingredients: For the best flavor, use pure pumpkin purée and high-quality spices to enhance the overall taste of your dessert bars.

What to Serve with Pumpkin Pie Shortbread Bars

As the scent of these luscious bars wafts through your home, consider how delightful it would be to pair them with complementary flavors and textures.

Whipped Cream: A dollop gently melts into the warm bars, adding a creamy texture that enhances every bite.
Vanilla Ice Cream: This classic pairing offers a cool contrast, creating a blissful harmony of warm and cold that delights the palate.
Spiced Apple Cider: Serve alongside a warm glass for a cozy, autumnal twist that perfectly complements the spices in the dessert.
Cinnamon Sugar Dusting: Lightly sprinkle over the bars to elevate their sweetness and provide a delightful crunch with each bite.
Pecan Topping: Chopped pecans add a nutty richness and a satisfying crunch, enhancing both flavor and texture as you indulge.
Chocolate Drizzle: Pour a warm chocolate sauce over the top for an unexpected yet delightful contrast, perfect for chocolate lovers.
Freshly Brewed Coffee: A rich cup of coffee can elevate the dessert experience, balancing the sweetness while intensifying the cozy flavors of fall.
Maple Syrup: Drizzle a bit of pure maple syrup on top for an added layer of sweetness and a touch of rustic charm.
Pumpkin Spice Latte: Pair the bars with this fall favorite for a delightful and festive treat that captures the essence of the season.

Pumpkin Pie Shortbread Bars Recipe FAQs

How do I know if my pumpkin purée is fresh enough to use?
Absolutely! Always opt for pure pumpkin purée without added sugars or spices for the best flavor. Check the label to ensure it’s pure; it should not have any dark spots or an unusual odor. If it’s in a can, make sure the can is not dented or bulging, as this can indicate spoilage.

What’s the best way to store Pumpkin Pie Shortbread Bars?
Very simple! Store leftover bars in the refrigerator, lightly covered, for up to 4 days. Make sure to use a covered dish or wrap them in foil to keep them fresh and moist. If you have leftovers after a celebration, they’ll still taste amazing when enjoyed slightly chilled!

Can I freeze Pumpkin Pie Shortbread Bars and for how long?
Yes, you can! To freeze, wrap the cooled bars tightly in plastic wrap, then place them in an airtight container or a freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw them overnight in the refrigerator. Enjoy the taste of fall whenever a craving strikes!

What do I do if my filling doesn’t seem to set during baking?
If your filling is still jiggly at the end of the baking time, it may need a few more minutes in the oven. Keep baking until it sets but watch carefully to avoid overcooking. If you encounter this issue regularly, ensure you’re using the correct measurements and mixing gently while preparing the filling to minimize air bubbles, which can affect the setting.

Are there any allergy considerations for Pumpkin Pie Shortbread Bars?
Indeed! This recipe contains ingredients that can be common allergens, like eggs and wheat. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also use a flax egg instead of a traditional egg for a vegan option. Always check for any nut allergies if you’re serving this at gatherings, especially if you’re planning to add variations like almond flour.

Can I use fresh pumpkin instead of canned purée?
Certainly! Using fresh pumpkin can add a whole new level of flavor. To do this, steam or roast pumpkin chunks until tender, then scoop out the flesh and blend until smooth. Just remember, fresh pumpkin can have a higher water content, so draining excess moisture might be necessary for the best texture in your bars. Enjoy experimenting!

Pumpkin Pie Shortbread Bars to Wow Your Thanksgiving Guests

These Pumpkin Pie Shortbread Bars strike a perfect balance of nostalgia and convenience, combining spiced pumpkin filling with a buttery shortbread crust.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 5

Cooling Time 30

Total Time 1 55

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup all-purpose flour Substitute with gluten-free flour for a gluten-free version.
1/4 cup cornstarch No direct substitution needed.
1/2 cup salted butter Use unsalted butter plus a pinch of salt if preferred.
1/4 cup sugar For a healthier option, consider using coconut sugar or reducing the quantity.
1 large egg Can be replaced with a flax egg for a vegan alternative.
1 teaspoon vanilla extract Use vanilla bean paste for a more intense taste if desired.

For the Filling

1/2 cup brown sugar Light or dark brown sugar can be used interchangeably.
1 cup pumpkin purée Ensure it’s pure pumpkin purée, not pie filling.
1/2 teaspoon salt Essential for the filling, do not omit.
1 teaspoon ground cinnamon Customize spice levels to your preference.
1/2 teaspoon ground ginger Customize spice levels to your preference.
1/4 teaspoon ground nutmeg Customize spice levels to your preference.
1/4 teaspoon ground cloves Customize spice levels to your preference.
1 cup evaporated milk Substitute with half cream and half milk for richness.

For Serving

1 cup whipped cream Optional topping; can also use cream cheese frosting.

Equipment

9-inch square baking pan
Mixing Bowls
Hand Mixer
Spatula
wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil, leaving some overhang. Spray the foil-lined pan with cooking spray.
In a mixing bowl, combine all-purpose flour and cornstarch. In a separate bowl, beat together the salted butter and sugar until creamy. Add the egg and vanilla extract, mixing until combined. Fold in the flour mixture until just incorporated. Press the dough into the prepared pan and prick the surface with a fork. Bake for 13-15 minutes until golden.
Allow the crust to cool completely in the pan on a wire rack.
In a large bowl, beat together the eggs and brown sugar until light and fluffy. Slowly add pumpkin purée and spices, stirring gently. Gradually mix in evaporated milk until smooth, avoiding air bubbles.
Pour the pumpkin filling over the cooled crust and spread evenly. Bake for 45-50 minutes until filling is set and slightly puffed.
Let the bars cool completely in the pan, then lift out using foil and slice into squares. Serve with whipped cream, if desired.

Nutrition

Serving: 1barCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 80mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 160IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Allow bars to cool completely before slicing to keep them intact. Customize spices to your liking for enhanced flavor. For vegan options, substitute the egg with a flax egg.

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