Pumpkin Pie Bars with Shortbread Crust

Pumpkin pie has always been my favorite Thanksgiving dessert. But as a busy working parent, sometimes a treat that’s a bit easier to put together is more likely to get made! These pumpkin pie bars with shortbread crust have everything you love about pumpkin pie but with a simple, press into the pan shortbread cookie crust.

If you love pumpkin desserts, be sure to try our pumpkin bars with cream cheese frosting too!

Ingredients For Our Easy Pumpkin Pie Bars

Crust Ingredients:

• All-purpose flour. We’re using all-purpose flour for our shortbread cookie crust because it provides a denser structure, lending to a good base for our pie bars.
• Granulated sugar. Used to sweeten our base.
• Salted Butter. Butter is the key to making shortbread! It contributes to the perfectly tender yet crumbly texture you’d expect. I use salted butter (because it’s what we always have on hand, and is my preference for baking). You can use unsalted if preferred, just increase the salt added a smidge.
• Salt. Is a flavor enhancer that also helps balance the sweetness for the perfect shortbread crust.

Filling Ingredients:

• Pumpkin Puree. I use canned 100% pumpkin puree, but you can use homemade if you make your own too.
• Evaporated Milk. This shelf-stable ingredient is a common ingredient for pumpkin pie and for good reason! Not only does it helps thicken the filling, it helps create a creamier, richer, and more tender pie filling.
• Large Eggs. Eggs act as a binder, gives structure, and adds richness to our pumpkin filling.
• Pumpkin Pie Spice AND Cinnamon. We’re using pumpkin pie spice to keep things simple, and also amp up the cinnamon to really make our filling stand out.
• Salt. Salt is a flavor enhancer that brings out the flavors of our other ingredients, and also helps balance the sweetness of our bars.
• Brown Sugar AND Granulated Sugar. We’re using a combination of brown and white sugar to create the perfect filling! The molasses in the brown sugar adds a rich, caramel-y flavor that plays off the fall spices. The white sugar helps give the filling a smooth, consistent texture.

See the recipe card at the bottom of this blog post for full measurements and directions.

How to Make Pumpkin Pie Bars with a Shortbread Cookie Crust

Preheat the oven to 350°F. Optionally line a 9×13 pan with parchment paper and set aside.

Make the shortbread crust by whisking together the dry ingredients (flour, sugar, and salt) in a medium mixing bowl.

Add the cubed and COLD butter to the crust and cut it in with a pastry cutter until the mixture is crumbly.

Press the mixture into the bottom of the 9×13 pan.

Pre-bake the crust for 15 -18 minutes until lightly golden.

While the crust is baking, make the pumpkin pie filling. Add the eggs to a large mixing bowl and whisk to break up the yolk.

Then add the evaporated milk and pumpkin. Whisk to combine.

Add in both sugars and the spices and whisk to combine.

Pour the filling into the hot crust.

Bake the pie bars for 40-50 minutes until the center is mostly set (a little jiggle is fine!).

Allow the bars to cool to room temperature (about 1 hour), and then transfer them to the fridge to cool completely (at least 1 more hour, ideally longer).

How Long to Bake Pumpkin Pie Bars

We pre-bake our crust for about 15 minutes to help ensure we don’t have a soggy crust. Then we add our pumpkin filling and bake for another 40-50 minutes until it’s no longer jiggly in the center. So our total bake time is around 1 hour.

How Do I Know When My Pumpkin Pie Bars Are Done Baking?

The center of your bars should be mostly set. You don’t want it to look wet and super jiggly in the center (a little wiggle is ok).

How to Store Pumpkin Pie Bars with Shortbread Crust

Store your bars in an airtight container or covered (with tinfoil or plastic wrap) in the fridge for up to 1 week.

Can You Freeze Pumpkin Pie Bars?

Yes! Pumpkin Pie Bars freeze beautifully, and can be frozen for up to 1 month. Be sure to completely cool your baked bars before wrapping in plastic wrap, and then adding a layer of tinfoil on top for added protection. When you’re ready to enjoy, thaw in the fridge overnight (looking to thaw at least 8 hours).

Pumpkin Shortbread Bars FAQs

How long does it take to cool the pumpkin pie bars before placing them in the refrigerator? It will take 1-2 hours for your bars to cool down enough to place in the fridge. They should be cool to the touch (aka, you’re not burning your fingers when you touch them / the pan).

When should I cut the pumpkin pie bars? You want to make sure they bars are completely set before slicing. This will take a minimum of 2 hours. 1 hour of cooling to room temperature, and then at least 1 hour of chilling in the fridge. I like to prep my bars the day before I need them so they can chill and set in the fridge overnight.