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Easy Pumpkin Pie Bars with Buttery Shortbread Crust

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These easy pumpkin pie bars feature a buttery shortbread crust and a silky, spiced pumpkin filling. They deliver all the cozy flavor of traditional pumpkin pie without the fuss of rolling dough or worrying about cracks.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 can (14 oz or 397g) sweetened condensed milk
  • 2 large eggs, room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides.
  2. Make the shortbread crust: In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold cubed butter and use a pastry cutter or fingers to work it into the flour until it resembles coarse sand with some pea-sized butter pieces.
  3. Press the crust mixture firmly and evenly into the prepared pan using the bottom of a measuring cup.
  4. Bake the crust for 15-18 minutes until edges are just golden. Let cool on a wire rack for 10 minutes.
  5. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in pumpkin pie spice, cinnamon, vanilla extract, and salt until silky.
  6. Pour the filling over the pre-baked crust and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 30-35 minutes until edges are set and slightly puffed, but center still jiggles slightly.
  8. Cool completely on a wire rack (1-2 hours), then refrigerate for at least 2 hours or overnight.
  9. Use parchment paper to lift the block out of the pan. Slice into bars with a sharp knife, wiping clean between cuts.

Notes

Keep butter cold for a tender crust. Do not overbake the filling; it should still jiggle slightly. Chill fully before slicing for clean edges. For gluten-free, use a 1:1 gluten-free flour blend. For a dairy-free version, use vegan butter and dairy-free sweetened condensed milk (not tested).

Nutrition

Keywords: pumpkin pie bars, shortbread crust, easy pumpkin dessert, fall baking, Thanksgiving dessert

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