Pumpkin pie bars have all the delicious flavors of pumpkin pie with a cinnamon shortbread crust and whipped cream topping.

A brown plate with a pumpkin pie bar topped with whipped cream. A silver fork is sitting on the plate. Next to the plate is a small round wooden bowl of ground cinnamon.

Take the yummy pumpkin flavor of pumpkin pie and serve it in squares! It comes with a cinnamon-flavored shortbread crust instead of pie crust for the perfect bite.

Pumpkin pie bars are the perfect dessert to bring to Thanksgiving dinner with family.

A closeup of pumpkin pie bars topped with whipped cream on each square.

Ingredients

Pumpkin Puree
Evaporated Milk
All-Purpose Flour
White Granulated Sugar
Light Brown Sugar
Large Eggs
Butter
Pure Vanilla Extract
Ground Cinnamon
Pumpkin Pie Spice
Ground Ginger
Salt
Heavy Whipping Cream
Confectioners’ Sugar

A closeup overhead view of pumpkin pie bars topped with whipped cream.

How to Make Pumpkin Pie Bars

Shortbread Crust

Preheat the oven to 350℉. Place two pieces of parchment paper in an 8 x 8-inch pan in a criss-cross so they are longer on the sides for easy lifting after the bars are baked. See the above photos.
In an electric mixer with a paddle attachment, combine crust ingredients and mix until the dough forms a ball and pulls away from the sides of the bowl.

An overhead view of a square glass baking dish with shortbread cookie dough in it.

Press the dough in the bottom of the prepared pan. Parbake in the oven for approximately 15-17 minutes until it is lightly golden brown and the center is just set. Set aside to cool slightly.

Pumpkin Pie Filling

In a large mixing bowl, combine eggs and pumpkin puree. In a separate bowl, combine dry ingredients – both sugars, cinnamon, pumpkin pie spice, ginger, and salt, and add to the mixing bowl. Add evaporated milk and mix just until combined. Pour pumpkin pie filling on top of the shortbread crust.

A glass square pan with pumpkin pie bar filling in it. It's baked.

A glass square pan with pumpkin pie bars baked in it. The bars are uncut and freshly out of the oven.

Bake in the oven at 350℉ for approximately 60-75 minutes until the center is no longer jiggly.
Let cool for 15 minutes then place in the refrigerator for 2-3 hours before slicing.

Whipped Cream Topping

Add heavy cream to a bowl and use an electric hand mixer or a stand mixer with the whisk attachment to whisk until stiff peaks form.
Add confectioners’ sugar and vanilla and continue to whisk until combined.
Remove the pumpkin pie bars from the refrigerator and slice into 4 rows by 4 rows. Clean the knife between each pass for neat lines.

A square of pumpkin pie bar sitting on parchment paper next to a white an gray striped napkin over a white background.

A square of pumpkin pie bar sitting on parchment paper cut into 16 squares next to a white an gray striped napkin over a white background.

Add a swirl of whipped cream on top of each square with an icing bag or a dollop with a spoon. Sprinkle with cinnamon.

Storing Leftovers

Pumpkin pie bars last in the fridge for 3-4 days or in the freezer for 4-5 months.

A 45-degree angle of pumpkin pie bars topped with whipped cream. A black spatula is picking up a pumpkin pie bar.

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Pumpkin Pie Bars

Tiffany

Pumpkin pie bars have all the delicious flavors of pumpkin pie with a cinnamon shortbread crust and whipped cream topping.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Desserts

Cuisine American

Servings Bars

Calories 237 kcal