Pumpkin Pie Bars for Fall

These Pumpkin Pie Bars are a favorite sweet treat in my kitchen when autumn approaches or whenever a craving for pumpkin spice hits. Think of all the best elements of classic pumpkin pie but in an easy bar form, with a buttery shortbread base, creamy spiced filling, and make-ahead convenience for any gathering.

I remember making these bars for a neighbors’ Thanksgiving get-together. They disappeared within minutes and someone actually asked to take the last square home for breakfast. Now I bake them each year to mark the start of sweater weather.

Ingredients

• Unsalted butter: Provides a rich and tender base for the crust Use high-quality butter for the most flavor
• Granulated sugar: Sweetens the crust and helps with crisping up edges Choose a fine grain for best blending
• All-purpose flour: Gives structure and crumb to the bars Sift if possible for the softest result
• Salt: Balances sweetness and deepens flavor in both layers Opt for fine sea salt
• Pure pumpkin puree: Delivers full pumpkin flavor and moisture Go for canned pure pumpkin not pie filling
• Light brown sugar: Add gentle sweetness and caramel tones Look for tightly packed moist sugar
• Eggs: Bind the filling providing custardy smoothness Use large eggs at room temperature if possible
• Heavy cream: Lends luxurious creamy body and classic pie richness Whipping cream works as well
• Vanilla extract: Rounds out all the spice with cozy floral notes Real vanilla makes a difference in aroma
• Ground cinnamon ginger nutmeg and cloves: Build that signature pumpkin spice profile Use freshly ground spices if you can
• Whipped cream: Perfect finishing touch for serving Use cold and unsweetened or lightly sweetened

Instructions

Prepare the Pan:

Line a nine by thirteen inch baking pan with parchment paper leaving an overhang on all sides This ensures easy removal of your bars once cooled

Make the Crust:

In a medium mixing bowl stir together melted butter granulated sugar all-purpose flour and salt The mixture will look crumbly but should hold when pressed firmly into the pan Use your hands or a flat bottomed cup to press the crumbs down evenly and all the way to the edges so the base bakes evenly

Bake the Crust:

Slide the crust into your preheated oven at three hundred fifty degrees Fahrenheit Bake for fifteen minutes until just turning golden and firm Remove and let it cool while you prepare the filling

Mix the Pumpkin Filling:

In a large bowl combine pumpkin puree brown sugar eggs heavy cream vanilla cinnamon ginger nutmeg cloves and salt Whisk until completely smooth so every bite is creamy and evenly spiced

Assemble the Bars:

Pour the pumpkin mixture over your pre baked cooled crust and gently spread it out in an even layer with a spatula so that every square gets a good balance of crust and filling

Bake Until Set:

Return the pan to the oven and bake for thirty to thirty five minutes The center should just barely jiggle and a toothpick inserted will come out almost clean Watch to avoid over baking so the filling stays creamy

Cool and Chill:

Cool the pan completely at room temperature first then place it in the refrigerator to chill for at least two hours This makes slicing easy and keeps the bars firm

Slice and Serve:

Use the parchment paper overhangs to gently lift the whole slab from the pan Place on a cutting board and slice into sixteen even bars Top with a dollop of whipped cream if you like or dust with extra cinnamon

Save

Pumpkin puree is my favorite part One fall day my daughter helped scoop the filling into the pan and dust cinnamon across the top She said the smell made her want to dance around the kitchen That memory always comes back when I bake these bars

Storage Tips

Keep leftovers chilled in an airtight container so the shortbread stays crisp and the filling remains creamy They will last up to four days in the refrigerator You can also freeze the bars in a single layer then store stacked with parchment between for up to two months

Ingredient Substitutions

Try coconut cream for a dairy free version and a trusted gluten free flour blend in the crust For a nutty twist stir in a few tablespoons of finely chopped pecans or walnuts to the crust mixture before pressing in

Serving Suggestions

Pumpkin Pie Bars shine with a little whipped cream But you can also serve with caramel sauce or a dusting of powdered sugar For brunch try cutting them smaller for pumpkin pie bites and offering alongside a mug of hot apple cider

Cultural and Seasonal Context

These bars capture the American tradition of pumpkin desserts that have roots in early settler and Native American cooking Using squash in sweets is a nod to harvest season and sharing food as community Plus their bar shape means less fuss cutting and serving at gatherings

Seasonal Adaptations

Swap pumpkin with roasted butternut or kabocha squash puree for a different flavor Top with toasted pumpkin seeds for crunch Use maple syrup instead of brown sugar for a warmer twist

Success Stories

These bars travel beautifully and everyone loves how easy they are to eat without a plate Several friends now request them every autumn party I never show up empty handed

Freezer Meal Conversion

Let bars chill completely then freeze the slab whole or sliced into squares Wrap tightly and store in a freezer safe bag Thaw overnight in the fridge for a just baked taste

Save

Pumpkin Pie Bars are a festive and easy dessert for sharing Slice up and enjoy the best tastes of autumn in every creamy bite

Kitchen Guide

→ Can the bars be made ahead of time?

Yes, chill the bars in the refrigerator for up to two days before serving. They slice easily when cold.

→ What substitutions work for a dairy-free version?

Replace heavy cream with coconut cream and butter with vegan butter to keep the bars dairy-free.

→ How do you make these gluten-free?

Use a gluten-free flour blend in the crust, ensuring all ingredients are labeled gluten-free.

→ What spices can I use if some are unavailable?

A pumpkin pie spice mix works well to replace individual spices like cinnamon, ginger, nutmeg, and cloves.

→ How should the bars be stored?

Store bars in an airtight container in the refrigerator for up to five days. Serve chilled or at room temperature.

→ Can I add toppings for extra flavor?

Yes, try chopped pecans or a drizzle of maple syrup for added texture and sweetness.