Name: Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, room temperature; 1/4 cup (50 g) granulated sugar; 1/4 cup (50 g) light brown sugar, packed; 1 egg, 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 ground cinnamon; 1 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

If you love all things pumpkin but want something that’s wonderfully easy to slice, share, and serve, then you’ll adore this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe. It combines a buttery, tender shortbread base with a luscious pumpkin filling and finishes with a cloud of whipped cream. Trust me, these bars quickly became my go-to fall dessert—they’re festive, comforting, and straight-up delicious.

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Why You’ll Love This Recipe

Perfectly Buttery Crust: The shortbread crust is rich yet tender, creating the ideal foundation that’s not too crumbly or overly dense.
Creamy Pumpkin Filling: This filling is smooth and spiced just right—not too sweet, with a slight silken texture that your friends will rave about.
Whipped Cream Finish: The light whipped cream adds a fresh, dreamy contrast to the spiced pumpkin bars, rounding out the dessert beautifully.
Easy to Make & Share: These bars are great for potlucks, family dinners, or anytime you want a festive dessert without the fuss of a full pumpkin pie.

The image shows many small square dessert bars arranged on a white marbled surface. Each bar has two layers: a lighter beige bottom layer that looks firm, and a thicker top layer of smooth, orange-brown color. On top of each bar is a swirl of white whipped cream with a small sprinkle of brown spice, centered on the orange layer. The bars are evenly spaced and appear soft and moist. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Bars with Shortbread Crust and Whipped Cream, pumpkin dessert bars, fall pumpkin treat, easy pumpkin pie bars, festive pumpkin dessert

Ingredients You’ll Need

The ingredients for this recipe come together in a way that balances buttery, spiced, and creamy flavors perfectly. You don’t need anything fancy, just quality basics that are easy to find year-round. I always recommend fresh spices and room temperature ingredients to get the best texture and flavor.

Flat lay of smooth pumpkin puree in a small glass jar, golden light brown sugar piles with a soft texture, a couple of whole cinnamon sticks, whole eggs with shiny brown shells, creamy heavy cream in a small clear jug, plump vanilla beans with a deep brown color, a heap of fine granulated sugar, and a small mound of cornstarch powder, all beautifully arranged with warm natural light highlighting their rich colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Bars with Shortbread Crust and Whipped Cream, pumpkin dessert bars, fall pumpkin treat, easy pumpkin pie bars, festive pumpkin dessert

Unsalted butter: Using room temperature unsalted butter gives the best control over sweetness and texture.
Granulated sugar: This provides a nice sweetness and crunch in the crust and filling.
Light brown sugar: Adds moisture and a touch of caramel flavor that works beautifully in this dessert.
Eggs: Room temperature eggs blend more smoothly and help bind the crust and filling.
Vanilla extract: Pure vanilla is key for that warm, complex flavor.
All-purpose flour: This forms the structure of the shortbread crust; spoon and level for accurate measurement.
Baking powder: A small bit helps keep the crust tender but slightly risen.
Ground cinnamon: A classic spice for fall, adding warmth to both crust and filling.
Kosher salt: Just enough to brighten the flavors without overpowering.
Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling, for control over sweetness and spice.
Heavy cream: This rich cream helps create that luscious texture in the filling and the whipped topping.
Powdered sugar: For light sweetness in the whipped cream without graininess.
Cornstarch: This thickens the pumpkin filling so it sets up nicely without being too dense.
Pumpkin pie spice: If you don’t have a mix, combine cinnamon, nutmeg, cloves, and ginger for that signature flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe mostly as is, but I’ve played around with a couple variations depending on the occasion or what I have on hand. Don’t be afraid to make it your own—you’ll find some tweaks really elevate the bars and suit your tastes perfectly.

No-Bake Alternative: I once experimented with a no-bake pumpkin filling for a quicker dessert, but the baked version gives that perfect texture I keep coming back to.
Gluten-Free Option: You can swap the all-purpose flour with a gluten-free baking flour blend; just be sure to check your blend’s instructions to get the right crumb.
Spice Mix: If fresh pumpkin pie spice isn’t handy, I customize mine with extra cinnamon and a pinch of ground ginger and cloves—it feels more vibrant that way.
Maple Whipped Cream: Sometimes I add a splash of maple syrup to the whipped cream for a deeper sweetness that takes the bars to cozy new heights.

How to Make Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe

Step 1: Prep Your Crust Like a Pro

Start by preheating your oven to 350°F. Line a 9×9 inch pan with parchment paper, making sure the sides extend beyond the pan edges by a couple of inches—this little trick makes it so much easier to lift your bars out later without them breaking apart. To make the dough, cream your softened butter with both sugars for about 3 minutes until it looks light and fluffy (this step really builds that tender crust). Then mix in the egg and vanilla until combined. Add in the flour, baking powder, cinnamon, and salt but don’t overwork it—stop mixing as soon as the dough pulls away from the bowl sides. Press this dough evenly into your prepared pan, using the flat bottom of a measuring cup to pack it firmly and level it out. Bake for roughly 15 minutes until the edges turn golden and the center is almost set but not fully firm yet. This step sets the stage for a crust that’s buttery but not soggy under that pumpkin layer.

Step 2: Whisk Up That Heavenly Pumpkin Filling

Once your crust is resting and slightly cooled, crank the oven temperature to 400°F. In a large bowl, whisk together your pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla. I find whisking well here is important for a smooth filling with no lumps. Next, add the cornstarch, pumpkin pie spice, cinnamon, and salt, then whisk again to blend. Pour this gorgeous orange filling over your pre-baked crust and put the pan on a baking sheet (this helps catch any drips and stabilizes it in the oven). Pop it in at 400°F for 15 minutes, then reduce the heat to 350°F and bake for about 40 more minutes. You’ll want to watch the edges—they should be set while the center remains a tiny bit jiggly. This texture means your bars will set perfectly after chilling, with that luscious creamy consistency.

Step 3: Chill, Whip, and Finish Gorgeous Bars

The resting stage is critical—you’ll want to cool the bars on a wire rack for about 45-60 minutes before popping them into the fridge to chill for at least 3 hours, ideally overnight. Meanwhile, whip your heavy cream with powdered sugar until stiff peaks form—this whipped cream topping is what turns these bars into a festive treat. When you’re ready to serve, spread or pipe the whipped cream in pretty little swirls over the bars and sprinkle a bit of nutmeg on top for that extra touch of fall flair.

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Pro Tips for Making Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe

Use Room Temperature Ingredients: I’ve learned that eggs and butter at room temperature blend more smoothly for a flawless crust and filling texture.
Don’t Overbake the Filling: Keep an eye on the pumpkin layer—it should still jiggle slightly in the middle, or it might turn dry after chilling.
Extend Parchment for Easy Bar Removal: This trick saved me so many times from crumbling bars when slicing.
Whip Cream Last Minute: Whipped cream tastes best fresh; whip it just before serving or keep chilled to maintain those fluffy peaks.

How to Serve Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe

The image shows square pumpkin dessert bars arranged neatly on a white marbled surface, each bar having two layers with a smooth orange-brown pumpkin layer on top and a lighter tan cake layer beneath. On the top center of each square is a swirl of white whipped cream, accented with a light sprinkle of cinnamon powder. The bars are evenly spaced and the texture of the pumpkin layer appears soft and creamy, while the bottom layer looks fluffy. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Bars with Shortbread Crust and Whipped Cream, pumpkin dessert bars, fall pumpkin treat, easy pumpkin pie bars, festive pumpkin dessert

Garnishes

I keep the garnishes simple because the bars speak for themselves, but a light dusting of freshly grated nutmeg or a sprinkle of cinnamon over the whipped cream adds a lovely warm note. For a little extra flair, I sometimes add toasted pecans or a drizzle of maple syrup. It’s amazing how those subtle touches make the experience even more special without overwhelming the pumpkin’s natural flavor.

Side Dishes

These bars pair wonderfully with hot beverages like spiced apple cider, chai tea, or a pumpkin spice latte. For a seasonal dessert spread, I like serving them alongside candied nuts and fresh fruit like sliced pears or apples to balance the richness.

Creative Ways to Present

For holiday gatherings, I’ve arranged these bars on a tiered dessert stand with piped whipped cream dollops on each piece topped with a tiny cinnamon stick or a little edible gold leaf for an elegant touch. They also look great garnished with edible flowers if you want to brighten up the table for a festive brunch.

Make Ahead and Storage

Storing Leftovers

I always cover the bars tightly with plastic wrap or store them in an airtight container. They keep wonderfully in the fridge for up to 4 days, and honestly, they taste even better the next day as the flavors have more time to meld.

Freezing

I freeze these bars without the whipped cream topping. After baking and cooling, I cut them into squares, layer them between parchment paper in a freezer-safe container, and freeze. When you’re ready, thaw at room temperature for a couple of hours—then add freshly whipped cream on top just before serving for best results.

Reheating

If you want to warm the bars a bit, I pop them in a 300°F oven for about 7-10 minutes. Keep the whipped cream off until after reheating so it stays fresh and fluffy. Heating them slightly brings back that cozy just-baked feeling without drying them out.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree for this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe?

I recommend using pure pumpkin puree rather than pie filling because pie filling already contains added sugar and spices, which can throw off the balance in this recipe. Using plain puree lets you control the sweetness and spice level perfectly.
How do I prevent the shortbread crust from becoming soggy under the pumpkin filling?

Baking the crust partially before adding the filling creates a nice barrier that prevents it from getting soggy. Also, make sure to press the crust dough firmly and evenly—it forms a sturdy base that holds up well to the moist filling.
Can I make the whipped cream topping ahead of time?

Whipped cream is best when freshly made, but you can whip it a few hours ahead and keep it covered tightly in the fridge. Just give it a quick whisk again before serving if it loosens up.
What’s the best way to slice these bars cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts—that warm blade slices cleanly through the chilled bars without cracking or sticking. It’s a little trick I discovered that makes presentation so much nicer.

Final Thoughts

I absolutely love how this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Recipe brings together nostalgic pumpkin pie flavors in a form that’s easy to share and hard to resist. Whether you’re making it for a holiday party, family get-together, or just because you crave that cozy pumpkin spice magic, these bars deliver every time. I’d recommend giving this recipe a try—you might just find yourself making it season after season, just like my family does. Happy baking!