Description
Delicious and creamy Pumpkin Pie Bars featuring a buttery shortbread crust topped with a spiced pumpkin filling and finished with a light whipped cream topping. Perfect for fall gatherings and holiday celebrations, these bars combine classic pumpkin pie flavors in an easy-to-serve bar format.
Ingredients
Scale
Shortbread Crust
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
Pumpkin Filling
- 1 15–ounce can pumpkin puree (not pumpkin pie filling)
- 1 1/4 cups (10 ounces) heavy cream
- 3 large eggs
- 1/2 cup (100 g) light brown sugar, packed
- 1/3 cup (66 g) granulated sugar
- 2 teaspoons vanilla
- 1 tablespoon cornstarch
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon salt
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
- Prepare Shortbread Crust: Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, allowing the sides to extend over the edges by 2 inches for easy removal. In a stand mixer fitted with the paddle attachment, cream the butter and sugars for 3 minutes until light and fluffy. Scrape the bowl sides.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
- Mix Dry Ingredients: Combine flour, baking powder, cinnamon, and salt in a separate bowl. Add these dry ingredients to the wet mixture and mix just until the dough pulls away from the bowl sides. Avoid over mixing.
- Shape and Bake Crust: Press the dough evenly into the prepared pan using the bottom of a measuring cup to press into corners and smooth the top. Bake at 350°F for about 15 minutes until edges are slightly golden and center is barely set. Remove and set aside to cool slightly.
- Increase Oven Temperature: Raise the oven temperature to 400°F while preparing the filling.
- Make Pumpkin Filling: In a large bowl, whisk together pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until smooth. Add cornstarch, pumpkin pie spice, cinnamon, and salt, whisking well to combine.
- Assemble and Bake: Pour the pumpkin filling over the pre-baked crust. Place the pan on a large baking sheet for stability. Bake at 400°F for 15 minutes, then reduce heat to 350°F and bake for an additional 40 minutes until edges are set and the center still slightly jiggles.
- Cool and Chill: Remove from oven and cool on a wire rack for 45 to 60 minutes. Then refrigerate for at least 3 hours or overnight to fully set the bars.
- Prepare Whipped Cream Topping: Using a stand or hand mixer fitted with a whisk attachment, whip the heavy cream and powdered sugar on medium-high speed until firm peaks form, about 2 minutes. Keep chilled until serving.
- Serve: Top chilled pumpkin bars with whipped cream swirls and a sprinkle of nutmeg. Slice into 16 squares and serve.
Notes
- Store bars tightly covered in the refrigerator for up to 4 days. Serve chilled for best texture and flavor.
- The bars may be frozen without the whipped cream topping. Freeze bars first, then defrost at room temperature before serving and adding fresh whipped cream.
Nutrition
- Serving Size: 1 bar (assuming 16 bars per recipe)
- Calories: 280
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 75 mg
