Why This Recipe Works
The balanced combination of a buttery shortbread crust and spiced pumpkin filling enhances the overall flavor profile. You really feel that contrast when you take a bite. The buttery richness of the crust pairs beautifully with the spices in the filling, creating a harmony that’s both comforting and exciting. Using real pumpkin puree rather than pumpkin pie mix also allows for fresher and more vibrant flavors that truly shine through. This small change makes a big difference in taste. Plus, chilling the dough before baking is key! It ensures a crisp, flaky texture that complements the filling perfectly, giving your bars the kind of texture you can’t help but enjoy.
Why You’ll Love This Pumpkin Pie Bars (Pumpkin Shortbread Bars)
These bars are perfect for gatherings, making them a crowd-pleaser at any autumn celebration or holiday feast. Just imagine serving them to friends and family, watching their faces light up with delight. They’re also easy to transport. Simply cut them into squares, and you’ll have an ideal dessert that’s ready to share any time, whether it’s a potluck or a picnic. What’s more, they’re versatile! You can serve these pumpkin pie bars warm or chilled, making them fit for various occasions. They truly adapt to whatever your plans are.
Ingredients
For the Shortbread Crust:
– 2 cups butter, slightly softened
– 3/4 cup granulated sugar
– 1/2 cup packed brown sugar
– 1 tablespoon vanilla extract
– 1 and 1/2 teaspoons kosher salt
– 4 cups all-purpose flour, spooned and leveled
– 3/4 cup chopped walnuts (for topping)
For the Pumpkin Filling:
– 2 cups pumpkin puree (not pumpkin pie mix)
– 2 large eggs
– 1/2 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 teaspoon kosher salt
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/8 teaspoon ground cardamom (optional)
For the Streusel Topping:
– 3 tablespoons butter, melted
– 1/3 cup granulated sugar
– 1/3 cup all-purpose flour
Making the Shortbread Crust
Cream the Butter and Sugars
In a large bowl or stand mixer, beat 2 cups of slightly softened butter until creamy, which takes about 2 minutes. Next, add 3/4 cup granulated sugar and 1/2 cup brown sugar. Keep mixing for another minute until it’s fluffy.
Incorporate the Vanilla and Salt
Now, mix in 1 tablespoon vanilla extract and 1 and 1/2 teaspoons kosher salt until everything is fully combined. The aroma will make your kitchen smell heavenly!
Add the Flour
Gradually mix in 4 cups of all-purpose flour, adding one cup at a time. This ensures everything blends well. You might want to use a rubber spatula to scrape down the sides and bottom of the bowl as you go.
Prep the Baking Pan
Grease a 9×13 inch baking pan and divide your dough into two portions. One should be slightly larger. Press the larger portion into the bottom and about an inch up the sides of the pan. It’s okay if it gets a bit messy—that’s part of the fun!
Chill and Bake the Crust
Chill the pressed dough for about 20 minutes while preheating the oven to 350°F. Once ready, bake the crust for 18-20 minutes until it’s lightly browned. Let it cool slightly, but don’t let it cool too long—you want it warm enough for the filling!
Preparing the Pumpkin Filling
Combine Filling Ingredients
In the same bowl (no need to wash it), add 2 cups of pumpkin puree, 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon kosher salt, and the spices: 1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and if you’re feeling adventurous, 1/8 teaspoon of cardamom.
Whisk Until Smooth
Mix everything together until it’s smooth and fully combined. This is the moment your filling starts to come together, and the blend of spices fills the air!
Assembling the Bars
Pour Pumpkin Filling into Crust
Take your delicious pumpkin mixture and pour it evenly into the baked shortbread crust. Make sure it spreads to the edges so every bite is filled with that yummy pumpkin goodness.
Prepare Walnut Topping
Remove the reserved walnut dough from the fridge, breaking it into quarter-sized chunks. Sprinkle these evenly over the pumpkin filling. The nuts add a lovely crunch and a hint of flavor!
Making the Streusel Topping
Create Streusel Mixture
In a small bowl, melt 3 tablespoons of butter. Then mix in 1/3 cup sugar and 1/3 cup flour, stirring until it becomes crumbly. This will create that irresistible topping!
Sprinkle Streusel Over Bars
Evenly sprinkle the streusel on top of the walnut layer. It adds texture and a lovely golden finish when baked.
Baking the Pumpkin Pie Bars
Bake Until Firm
Now, bake the assembled bars at 350°F for about 35-40 minutes. You’ll know they’re done when the streusel is lightly browned and the filling is set. The aroma will be nothing short of divine!
Serving Suggestions
To serve, you can top these bars with whipped cream or a scoop of vanilla ice cream for an extra indulgence. If you want something different, drizzle caramel sauce over the top for a sweet twist. Trust me, it’s worth it!
Tips for Success
- Allow the bars to cool completely before cutting. This will give you cleaner slices—no one likes a messy dessert!
- For the best taste, use fresh pumpkin puree. Canned pumpkin is totally fine, just make sure it’s pure pumpkin with no extra additives.
Variations
If you want to mix it up a bit, consider substituting pecans for walnuts for a different nutty flavor. You can even add chocolate chips to the filling for a decadent touch. Just think of the possibilities!
Storage Tips
Store any leftover bars in an airtight container in the fridge for up to a week. If you happen to have extra, freeze them and enjoy later—just be sure to thaw them before serving.
FAQs
What is the difference between pumpkin puree and pumpkin pie mix?
Pumpkin puree is just pureed pumpkin with no added sugars or spices. In contrast, pumpkin pie mix has sweeteners and spices mixed in.
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth before using it.
How long do these bars last?
These delicious bars will stay fresh in the refrigerator for up to one week, or you can freeze them for longer storage.
Can I make these bars gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free flour blend for a gluten-free version that’s equally scrumptious.
What’s the best way to serve these bars?
They’re tasty served cold from the fridge or warmed in the microwave for a few seconds. Each way has its own charm!
Enjoy baking and sharing these Pumpkin Pie Bars (Pumpkin Shortbread Bars)! You’ll love how this recipe transforms the warmth and flavors of autumn into a delicious dessert that everyone will cherish. Happy baking!
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Pumpkin Pie Bars
These Pumpkin Pie Bars combine a buttery shortbread crust with a spiced pumpkin filling, making them a delightful dessert for any autumn occasion. Easy to make and share, they’re perfect for gatherings!
- Total Time: 1 hour 25 minutes
- Yield: 16 bars 1x
Ingredients
- 2 cups butter, slightly softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1 and 1/2 teaspoons kosher salt
- 4 cups all-purpose flour, spooned and leveled
- 3/4 cup chopped walnuts (for topping)
- 2 cups pumpkin puree (not pumpkin pie mix)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground cardamom (optional)
- 3 tablespoons butter, melted
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
Instructions
- Cream the butter with granulated sugar and brown sugar until fluffy.
- Mix in vanilla extract and kosher salt until combined.
- Gradually add all-purpose flour and mix well.
- Grease a 9×13 inch baking pan and press the larger portion of dough into the bottom.
- Chill the dough for 20 minutes and preheat the oven to 350°F.
- Bake the crust for 18-20 minutes until lightly browned.
- Combine pumpkin filling ingredients and whisk until smooth.
- Pour the pumpkin mixture into the baked crust.
- Prepare walnut topping and sprinkle over the filling.
- Make streusel topping and sprinkle on top.
- Bake for 35-40 minutes until set and streusel is lightly browned.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allow bars to cool completely before cutting for cleaner slices.
Use fresh pumpkin puree for the best taste.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 15
- Sodium: 150
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 70
