Pumpkin Shortbread Bars Recipe

If you’re hunting for the perfect fall dessert that’s rich, comforting, and just the right balance of sweet and spice, you’re going to want to try this Pumpkin Shortbread Bars Recipe. I absolutely love how these bars combine a buttery, crumbly shortbread base with a smooth, warmly spiced pumpkin filling — it’s like pumpkin pie met a cookie bar, and they fell in love. Trust me, once you make these, they’ll quickly become a family favorite that you’ll reach for every autumn and holiday season.

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Ingredients You’ll Need

These ingredients work together beautifully to create layers of flavor and texture. I recommend using fresh spices for that extra punch, and cold butter for the crust — it makes all the difference in achieving that perfect crumbly texture.

• Sugar: Divided to sweeten both the crust and filling just right without being overpowering.
• All-Purpose Flour: The foundation for your shortbread crust. Measure carefully for best results.
• Cold Butter: Essential for cutting into the flour to create tender, flaky crumbs.
• Eggs: Lightly beaten to help set the pumpkin filling with a silky finish.
• Solid-Pack Pumpkin: Using canned pumpkin keeps things easy and consistent in flavor and texture.
• Salt: Just a pinch to brighten the pumpkin filling’s rich flavors.
• Ground Cinnamon, Ginger, and Cloves: These warm spices bring classic pumpkin pie magic to your bars.
• Evaporated Milk: This adds creaminess without extra sweetness, balancing the texture beautifully.
• Optional Whipped Cream and Additional Cinnamon: Perfect finishing touches when serving.

Variations

I love how easy it is to tweak this Pumpkin Shortbread Bars Recipe to suit your taste or dietary needs. Every time I tweak the spices or swap out ingredients, it feels like discovering a new favorite version — so don’t hesitate to get creative!

• Spice Swap: Sometimes I like swapping cloves for nutmeg or adding a pinch of allspice for a deeper, more complex flavor.
• Gluten-Free Crust: Using a gluten-free flour blend instead of all-purpose flour works well if you have dietary restrictions.
• Dairy-Free Alternative: For a dairy-free version, try coconut oil in place of butter and use canned coconut milk instead of evaporated milk.
• Sweetener Variation: If you want less sugar, reduce it slightly or try using a natural sweetener like maple syrup — just reduce the evaporated milk accordingly.

How to Make Pumpkin Shortbread Bars Recipe

Step 1: Crafting the Perfect Shortbread Crust

Start by mixing 1/4 cup sugar with the flour, then cut in the cold butter until the mixture looks like coarse crumbs. I usually use a pastry cutter or two knives for this, but your fingers work just fine as long as the butter stays cold — warm butter can make the crust greasy. Press this crumbly mix evenly into an ungreased 13×9-inch baking pan. You want to pack it firmly so it holds together but stays tender. This crust bakes up golden and flaky, making the perfect base for the pumpkin filling.

Step 2: Whisk Together the Pumpkin Filling

In a large bowl, combine the remaining sugar, eggs, pumpkin, salt, cinnamon, ginger, and cloves. Stir these together until smooth, then slowly mix in the evaporated milk. I love this step because the mixture already smells like fall in a bowl! Just be careful not to over-mix once you add the milk to keep the filling silky and smooth.

Step 3: Bake Like a Pro

Pour the filling over your prepared crust and bake at 425°F for 15 minutes — this helps set that delicious pumpkin layer gently without drying it out. Then, lower your oven temperature to 350°F and bake another 50 to 55 minutes until the filling is fully set but still slightly jiggly in the center. It continues to bake as it cools, so don’t worry if it moves a bit when you wiggle the pan. Cool bars on a wire rack, then cover and refrigerate overnight — this chilling step is key for that perfect texture and flavor depth.

Step 4: Serve and Enjoy

Slice into 15 squares and if you’re feeling fancy (or just extra hungry), top with a dollop of whipped cream and a sprinkle of cinnamon. I love that the bars hold their shape nicely, making them easy to serve at parties or holiday dinners.

How to Serve Pumpkin Shortbread Bars Recipe

Garnishes

I love topping my bars with a generous swirl of freshly whipped cream and a light dusting of cinnamon. Sometimes I add a few toasted pecans on top for a bit of crunch and a nutty compliment. These garnishes not only add texture but make the presentation feel extra special without much effort.

Side Dishes

These bars pair beautifully with warm drinks like chai tea, hot apple cider, or even a pumpkin-spiced latte. For a cozy fall dessert spread, I’ll serve them alongside salted caramel popcorn or some lightly spiced nuts — your guests will appreciate the variety of flavors.

Creative Ways to Present

For holiday parties, I like to cut the bars into bite-sized squares and serve them on a rustic wooden tray adorned with autumn leaves and tiny pumpkins. Wrapping individual bars in parchment paper tied with twine makes for cute, portable treats that guests can easily enjoy on the go.

Make Ahead and Storage

Storing Leftovers

Once chilled, I store these pumpkin bars in an airtight container in the fridge, where they stay fresh for up to 5 days. Keeping them covered prevents the crust from drying out and the filling from absorbing fridge odors.

Freezing

If I want to make a big batch ahead, I freeze the bars cut into squares, separated by parchment paper in an airtight container or freezer bag. This way, you can grab a bar whenever the craving hits — they freeze surprisingly well for up to 3 months.

Reheating

I reheat frozen bars gently in a warm oven at 300°F for about 10 minutes or until just warmed through—this keeps the shortbread crust crisp and the pumpkin filling creamy. Avoid microwaving too long or you risk a soggy crust.

FAQs

Final Thoughts

Honestly, this Pumpkin Shortbread Bars Recipe feels like a secret weapon in my fall dessert arsenal. I’ve made it countless times for cozy family dinners and festive gatherings, and it’s never a disappointment. The combination of a buttery shortbread crust and creamy pumpkin filling is just so comforting, and the leftovers (if you happen to have any) taste even better the next day. If you’re craving a dessert that’s easier than pie but still packed with all the pumpkin flavors you love, you absolutely need to give this a try. I promise you’ll be glad you did!

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