Pumpkin Pie Bars (with Shortbread Crust!) Recipe

I made Pumpkin Pie Bars that cram every classic bite of your favorite pie into a stupidly simple square and you’ll keep scrolling because it looks almost too easy to be this good.

I am obsessed with these Pumpkin Pie Bars because they’re all pumpkin flavor without drama. I love the silky pumpkin puree and that whisper of ground cinnamon that smells like fall but actually tastes like pumpkin focused goodness.

It’s got that dense, creamy sliceable filling that fights with a buttery shortbread crust and wins. I crave it for Thanksgiving Desserts and random Tuesdays alike.

It’s loud, simple, and perfect for people who want pumpkin pie without fuss. Keeps well.

Travels well. Makes you grab a second piece before anyone notices.

Yeah, I eat it cold. No regrets, ever.

Zero shame.

Ingredients

• Butter: rich, keeps crust tender and buttery, it’s basically comfort in fat.
• Sugar (granulated in crust): adds subtle sweetness and tiny crunchy bits.
• All-purpose flour: gives structure to the shortbread, holds everything together.
• Salt (crust): brightens flavors, makes the butter taste more intense.
• Vanilla extract: adds warm background aroma, makes it feel homemade.
• Pumpkin puree: creamy filling base, adds earthiness and cozy pumpkin taste.
• Eggs: bind the filling, give it that custardy slice you want.
• Granulated sugar (filling): sweetens the pumpkin, balances spices and creaminess.
• Brown sugar: gives molasses notes and a deeper, caramel-like sweetness.
• Cinnamon: warm spice, it’s the pumpkin’s best friend.
• Ginger: adds a little spicy zip that keeps it from being dull.
• Nutmeg: nutty, slightly sweet warmth, tiny but noticeable punch.
• Cloves: sharp, aromatic hint, use sparingly for depth.
• Salt (filling): cuts sweetness and sharpens all the spices.
• Evaporated milk: creamy liquid that makes the filling smooth and rich.
• Powdered sugar: pretty dusting, makes each bar feel a bit festive.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)
• 1 (15 ounce) can pumpkin puree
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 12 ounces evaporated milk
• Powdered sugar for dusting optional

How to Make this

1. Preheat oven to 350 F and line a 9×13 inch pan with parchment or lightly grease it so the shortbread releases easier.

2. Make the shortbread: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until light and a little fluffy, stir in 1 teaspoon vanilla extract if using, then add 2 cups all purpose flour and 1/4 teaspoon salt and mix until it just comes together.

3. Press the dough evenly into the bottom of the prepared pan, use the bottom of a measuring cup to get a smooth surface, and bake for 15 to 20 minutes or until the edges are lightly golden and it looks set.

4. While the crust bakes, whisk the filling: in a large bowl combine 1 (15 oz) can pumpkin puree, 2 large eggs, 3/4 cup granulated sugar, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt; mix until completely smooth.

5. Slowly stir in 12 ounces evaporated milk until the filling is silky and well combined, scrape the sides so no dry pockets of spice or sugar remain.

6. When the crust is pre-baked, pour the pumpkin filling over the hot shortbread and gently smooth the top with a spatula so it’s even.

7. Return the pan to the oven and bake at 350 F for 35 to 45 minutes, check at 35 minutes; the center should be mostly set with a slight jiggle but not liquid — it will finish setting as it cools.

8. Cool the bars on a wire rack to room temperature, then chill in the fridge for at least 2 hours so slices cut cleanly and the texture firms up.

9. Cut into bars, dust with powdered sugar if you like, and store leftover bars covered in the fridge up to 4 days.

10. Tips: use room temperature butter and eggs for best texture, don’t overmix the shortbread or it’ll get tough, and if the edges brown too fast tent with foil during the last bake minutes.

Equipment Needed

1. 9×13 inch baking pan (parchment lined or lightly greased)
2. Parchment paper or cooking spray
3. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you gotta)
4. Large mixing bowl and a medium bowl
5. Measuring cups and measuring spoons
6. Rubber spatula and a flat spatula or the bottom of a measuring cup for pressing
7. Whisk for the filling
8. Wire cooling rack and a sharp knife for slicing

FAQ

Pumpkin Pie Bars (with Shortbread Crust!) Recipe Substitutions and Variations

• Butter: use equal amount of cold vegetable shortening for a more neutral crust, or try 1 cup (8 oz) coconut oil solidified for a slightly coconutty flavor. If you need dairy free, use vegan buttery spread measured cup for cup.
• All-purpose flour: swap with 1 to 1 gluten-free flour blend (measure the same), or for a slightly tenderer crust use 1 3/4 cups all-purpose plus 1/4 cup almond flour.
• Evaporated milk: use same amount whole milk for a lighter filling, or use canned full fat coconut milk for dairy free and richer pumpkin taste.
• Eggs: replace each egg with 1/4 cup pumpkin puree plus 1/2 teaspoon baking powder, or use 3 tablespoons ground flaxseed mixed with 9 tablespoons water (let sit 5 minutes) for 2 eggs.

Pro Tips

1) Chill the shortbread at least 30 minutes before baking if your kitchen is warm. Softer dough spreads less and you get cleaner edges, plus it helps prevent a soggy bottom.

2) Strain the pumpkin filling through a fine mesh or press it with a spatula before adding evaporated milk to catch any stringy bits or spice clumps. It makes the custard silkier and helps it set evenly.

3) Rotate the pan halfway through baking and tent the edges with foil if theyre browning too fast. That way the center can finish cooking without the crust burning.

4) For the cleanest slices, chill the bars overnight, then dip a sharp knife in hot water and wipe it between cuts. It cuts smoothly and you wont smudge the top.