Go Back
–+ servings
Pumpkin pie bars 1

Pumpkin Pie Bars

These irresistible pumpkin pie bars deliver all the warm, spiced flavors of classic pumpkin pie but with significantly less effort. Combining a buttery shortbread crust with a silky-smooth pumpkin filling, they create the ultimate fall dessert that's both impressive and approachable.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 245 kcal

Equipment

  • 9x13-inch Baking Dish
  • Parchment Paper
  • Food Processor
  • Measuring Cup
  • Mixing Bowls

Ingredients
  

Shortbread Crust

  • 1 1/2 cups all-purpose flour substitute almond flour for a gluten-free option
  • 1/2 cup granulated sugar coconut sugar works as a less refined alternative
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter cold, cubed
  • 1 teaspoon vanilla extract

Pumpkin Filling

  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 2/3 cup heavy cream or full-fat coconut milk for a dairy-free version
  • 2 large eggs room temperature
  • 3/4 cup brown sugar packed (or ⅔ cup maple syrup)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

  • Line a 9x13-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
  • In a food processor, pulse together flour, sugar, and salt until combined. Add the cold cubed butter and vanilla extract, then pulse until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  • Transfer the crust mixture to your prepared baking dish and press firmly into an even layer using the bottom of a measuring cup. Bake at 350°F for 15-18 minutes until lightly golden.
  • While the crust bakes, whisk together all filling ingredients in a large bowl until completely smooth and well incorporated.
  • Pour the pumpkin filling over the warm pre-baked crust and smooth the top with a spatula. Return to the oven and bake for 30-35 minutes until the center is just set but still has a slight jiggle.
  • Allow the bars to cool at room temperature for about an hour, then refrigerate for at least 2 hours or overnight before cutting.

Notes

For the silkiest texture, consider using an immersion blender or stand mixer to mix the filling—this removes any potential lumps that hand-whisking might miss.
Cold bars slice much cleaner than warm ones, giving you picture-perfect edges for presentation.
The flavor actually improves after 24 hours as the spices meld, making this a perfect make-ahead dessert.
These bars freeze beautifully for up to 3 months. Wrap individual pieces in plastic wrap then aluminum foil before freezing.

Nutrition

Calories: 245kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 120mgFiber: 1gSugar: 18gVitamin A: 70IU
Keyword Pumpkin Pie Bars, Fall Dessert, Thanksgiving, Holiday Baking, Pumpkin Dessert
Tried this recipe?Let us know how it was!