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Delicious pumpkin pie bars with a buttery shortbread crust and creamy pumpkin filling, spiced with cinnamon, ginger, nutmeg, and cloves. Easy to prepare, baked in a 9×9 pan, and chilled before serving. Perfect for Thanksgiving or holiday gatherings.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, softened to room temperature
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 egg, at 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
  • 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 extract
  • 1 tablespoon cornstarch
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving a 1–2 inch overhang; set aside.
  2. Beat softened butter, granulated sugar, and light brown sugar in a stand mixer fitted with the paddle attachment for 3 minutes until light and fluffy, scraping down the bowl as needed.
  3. Add the egg and vanilla and mix until combined.
  4. Add flour, baking powder, cinnamon, and salt; mix just until the dough begins pulling away from the sides of the bowl.
  5. Press the dough evenly into the bottom of the prepared pan, using the bottom of a measuring cup to press into corners and level the surface.
  6. Bake the crust at 350°F for about 15 minutes, or until edges are lightly golden and the center is nearly set; remove and cool slightly.
  7. Increase oven temperature to 400°F.
  8. Whisk together pumpkin puree, heavy cream, eggs, light brown sugar, granulated sugar, and vanilla in a large bowl until smooth.
  9. Stir in cornstarch, pumpkin pie spice, cinnamon, and salt until evenly combined.
  10. Pour the pumpkin filling over the pre-baked crust and set the pan on a rimmed baking sheet to catch drips.
  11. Bake at 400°F for 15 minutes, then reduce oven to 350°F and bake an additional 40 minutes, or until the edges are firm and the center still jiggles slightly.
  12. Remove from oven and cool on a wire rack for 45–60 minutes.
  13. Refrigerate the pan and chill for at least 3 hours or overnight.
  14. Whip heavy cream and powdered sugar with a whisk attachment on medium-high speed until firm peaks form; keep chilled.
  15. Top chilled bars with whipped cream and a dusting of nutmeg, then lift from pan using the parchment overhang and cut into 16 squares.

Notes

Weighing flour or spooning and leveling the flour improves crust texture by preventing dryness., Use room temperature butter and eggs for smooth mixing and tender crust., Press crust evenly into pan for even baking; use parchment overhang for easy removal., Pre-bake crust until edges are golden and center nearly set to prevent sogginess., Use rimmed baking sheet when baking to catch drips and ease handling., Do not overbake the filling; remove when edges are firm but center jiggles to keep moistness., Cool bars completely before refrigerating for clean slicing., Use a sharp knife dipped in hot water, wiping between cuts, for neat squares., Freeze bars without whipped cream for up to 2 months; thaw in fridge before serving and add whipped cream fresh., Bars can be baked and cooled up to 2 days in advance; add whipped cream just before serving.

Nutrition

Find it online: https://gingerbaking.com/pumpkin-pie-bars/