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Pumpkin Shortbread Bars

Karissa Parrish (Ginger Snap)
These Pumpkin Shortbread Bars are just like your classic pumpkin pie, but a whole lot easier! No pie crust to roll out, just a buttery shortbread with a creamy pumpkin filling baked right on top.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 30 mins
Cooling Time: 3 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine American
Servings 9 bars


  • 8x8 inch baking pan
  • Mixing Bowls
  • Whisk


Shortbread Crust:

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Pumpkin Filling:

  • 15 ounce can pumpkin puree (one can)
  • 2 large eggs
  • 1 cup sugar
  • 1 tablespoon corn starch
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 12 ounce can evaporated milk (one can)


  • Preheat the oven to 350 degrees and spray an 8x8-inch pan with non-stick spray, line with foil, and then spray with more non-stick. Set aside.

Shortbread Crust:

  • In a medium-sized mixing bowl, mix together the flour, melted butter, powdered sugar, vanilla extract, and salt. Press the dough into the prepared baking pan and bake for 16-20 minutes, just until the outside starts to turn a light brown.

Pumpkin Filling:

  • In a large bowl, whisk together the pumpkin puree, eggs, sugar, corn starch, pumpkin spice, cinnamon, salt, and vanilla extract. Then mix in the evaporated milk using a silicone spatula.
  • When the crust is done, reduce the temperature to 325 degrees and allow the crust to cool for 5 minutes.
  • Pour the pumpkin filling over the crust and bake for 60-65 minutes. To determine if the bars are done, the center should only slightly jiggle when shaken and the edges are completely set.
  • Allow the bars to cool at room temperature for 1 hour before placing them into the refrigerator for another 2-3 hours (I recommend 3 hours). Once completely cooled, slice into bars and then serve with whipped cream.
  • Keep any leftover pumpkin bars in an airtight container in the refrigerator for up to 4 days.


Baking Pan: Spray an 8x8-inch baking pan with non-stick spray, line with foil, and then more non-stick spray. This helps to remove the bars once they've cooled.
Shortbread Crust: The crust needs to bake for 16-20 minutes before adding the pumpkin filling.
Pumpkin Puree: Make sure to use pumpkin puree and NOT pumpkin pie filling. They are not the same thing. I like to use Libby's.
Cooling Method: The pumpkin bars need to cool at room temperature for one hour before being placed in the refrigerator for another 2-3 hours. The bars must be chilled completely before cutting and serving.
Whipped Cream: Homemade whipped cream is awesome with this dessert and here's how you can make your own very easily: beat together 1/2 cup of heavy cream, 1 tbsp of sugar, and 1/4 tsp of vanilla extract on high speed until thick.
Keyword pumpkin bars, pumpkin pie bars, pumpkin shortbread bars