Pumpkin Shortbread Bars Recipe

If you’re on the hunt for a fall dessert that feels cozy, indulgent, and just a little bit nostalgic, you’re going to love this Pumpkin Shortbread Bars Recipe. I absolutely love how these bars perfectly combine a buttery shortbread crust with a rich, spiced pumpkin custard filling. When I first tried this recipe, I was blown away by how simple it was to pull off yet how incredibly delicious the results were. Stick around—I’ll share all my best tips so your pumpkin bars come out just right every time.

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Ingredients You’ll Need

The ingredients for this Pumpkin Shortbread Bars Recipe are straightforward but work beautifully together. Using cold butter for the crust and solid-pack pumpkin for the filling are key tips I’ve learned to get the texture just right.

• Sugar: Divided sugar ensures the crust is sweet enough without overpowering the filling’s spice balance.
• All-purpose flour: The base for the shortbread crust, giving it that tender but sturdy structure.
• Cold butter: Key for that perfect crumbly shortbread—make sure it’s well chilled before cutting in.
• Large eggs: Help set the pumpkin filling with a custard-like consistency.
• Solid-pack pumpkin: Pure pumpkin makes for a smooth, rich filling; avoid pumpkin pie filling with added spices.
• Salt: Balances the sweetness and enhances all the spices.
• Ground cinnamon, ginger, cloves: Warm spices essential for that classic pumpkin pie flavor.
• Evaporated milk: Adds creaminess to the filling without watering it down.

Variations

I love making this Pumpkin Shortbread Bars Recipe my own depending on the season or who I’m baking for. You can easily tweak the spices or try add-ins to suit your style or dietary needs.

• Spice it up: Sometimes, I like to add a pinch of nutmeg or allspice for a deeper, more complex flavor that reminds me of grandma’s pumpkin pie.
• Gluten-free option: Replace the all-purpose flour with a gluten-free blend that measures cup-for-cup to keep the crust just as tender.
• Sweetener swaps: Some friends swap white sugar with brown sugar or coconut sugar for a richer, caramel note in the crust.

How to Make Pumpkin Shortbread Bars Recipe

Step 1: Prepare the Shortbread Crust

Start by mixing 1/4 cup sugar with the flour in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs—think little pebbles. I like to use a pastry blender or two butter knives, but fingers work too if you’re patient. Press this crumbly mixture evenly into an ungreased 13×9-inch pan. Don’t press too hard; you want it packed but not smashed. This crust is the foundation, so treat it gently!

Step 2: Mix the Pumpkin Filling

In another bowl, whisk together the lightly beaten eggs, solid-pack pumpkin, salt, cinnamon, ginger, cloves, and the remaining sugar. Then stir in the evaporated milk. This filling comes together quickly, and the spices will fill your kitchen with that unmistakable warm aroma you only get from pumpkin baking. Give it a good stir until smooth.

Step 3: Bake Your Bars

Pour the pumpkin filling evenly over the shortbread crust in your baking pan. Bake at 425°F (220°C) for 15 minutes to help the crust set. Then reduce the oven temperature to 350°F (175°C) and bake for another 50 to 55 minutes, or until the filling is fully set—no longer wobbly when you gently shake the pan. Cooling on a wire rack is important here, so the bars firm up perfectly.

Step 4: Chill and Serve

Cover and refrigerate the bars overnight. This waiting is worth it—I promise! Chilling lets the flavors deepen and the filling fully firm up so that when you cut into squares, they hold their shape beautifully. When ready to serve, I like to add a dollop of whipped cream and a light sprinkle of cinnamon on top for that classic finishing touch.

How to Serve Pumpkin Shortbread Bars Recipe

Garnishes

I usually keep it simple with a generous dollop of freshly whipped cream and a sprinkle of ground cinnamon or nutmeg. Sometimes a drizzle of maple syrup or a few toasted pecans add a nice touch too, especially when serving at holiday gatherings.

Side Dishes

These bars pair wonderfully with a cup of hot coffee or chai tea on the side, making them a perfect cozy snack or dessert. For a more festive touch, I serve them alongside vanilla ice cream or a scoop of cinnamon-spiced yogurt.

Creative Ways to Present

For a party, I love cutting the bars into smaller bite-size squares and arranging them on a wooden board garnished with cinnamon sticks and fresh cranberries. Adding a dusting of powdered sugar over the top gives an elegant snow-kissed look that everyone notices.

Make Ahead and Storage

Storing Leftovers

After baking and chilling, I cover the pan tightly with plastic wrap and store my Pumpkin Shortbread Bars in the fridge for up to 4-5 days. They stay moist and flavorful, and honestly, they taste even better a day or two later once the spices have mellowed and blended.

Freezing

I’ve frozen these bars successfully by cutting them into squares first, then wrapping each piece individually in plastic wrap and placing them in a freezer bag. They keep well for up to 2 months. When I want one, I just thaw it overnight in the fridge.

Reheating

To enjoy leftovers warm, I pop a few bars in the microwave for about 15-20 seconds until just warm—not hot—to keep the custard texture creamy and the crust from getting too soft. The bars also taste amazing served cold straight from the fridge, so it’s up to your mood.

FAQs

Final Thoughts

This Pumpkin Shortbread Bars Recipe has become a go-to in my kitchen every fall—it’s just so comforting and easy to make, plus everyone always asks for seconds. I love how it combines simple, pantry-friendly ingredients into a dessert that feels special. I honestly think you’ll find this recipe as rewarding and delicious as I have, whether you’re baking for family, friends, or just treating yourself. Give it a try, and get ready for some serious pumpkin bar love!

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