I just made Creamy Pumpkin Bars that somehow taste exactly like pumpkin pie but are ridiculously easier, so I’m not sharing the recipe unless you promise to worship me afterwards.

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I am obsessed with these Pumpkin Bars With Crust because they taste like pumpkin pie without the drama. I love the contrast of buttery shortbread crust made with 2 cups all purpose flour and that silky pumpkin filling from a can of pumpkin puree, not pie mix.

Creamy Pumpkin Bars is exactly what you get: smooth, spiced, and slightly dreamy in a blunt, messy way. And they disappear at parties before anyone can pretend to save a sliver.

But the best part is how approachable they feel; fancy enough to impress, lazy enough to make on a weeknight for real.

Ingredients

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Unsalted butter, flaky buttery crust that melts.
Granulated sugar, adds sweet crispness and structure.
All purpose flour, gives that tender crumb.
Vanilla extract, warm background note you’ll love.
Fine salt, balances sweetness and rounds flavors.
Pumpkin puree, earthy pumpkin body and moisture.
Packed brown sugar, deep molasses warmth and chew.
Granulated sugar, brightens filling’s sweetness simply.
Large eggs, set the filling and add silkiness.
Evaporated milk, creamy richness without extra wateriness.
Ground cinnamon, cozy spice that everyone expects.
Ground ginger, sharp, zippy heat under the sweetness.
Ground nutmeg, nutty warmth that’s gently aromatic.
Ground cloves, tiny punch of warming spice.
Vanilla extract, lifts filling with soft sweetness.
Fine salt, sharpens flavors so it’s not flat.
Browned butter, nutty complexity that’s addictingly good.
Light brown sugar, gives chew and deeper caramel notes.
Eggs for blondie base, make it fudgy.
Vanilla for blondies, rounds that caramel taste.
All purpose flour for blondies, holds structure together.
Baking powder, gives a lighter, less dense bite.
Salt in blondies, wakes up all flavors.
Plus, browned butter blondie base, basically makes it decadent.
Basically, that combo is cozy, sticky, totally worth it.

Ingredient Quantities

Shortbread crust, 1 cup (2 sticks) unsalted butter, softened

Shortbread crust, 1/2 cup granulated sugar

Shortbread crust, 2 cups all purpose flour

Shortbread crust, 1 tsp vanilla extract

Shortbread crust, 1/4 tsp fine salt

Pumpkin filling, 1 can (15 oz) pumpkin puree, not pie mix

Pumpkin filling, 3/4 cup packed brown sugar

Pumpkin filling, 1/4 cup granulated sugar

Pumpkin filling, 3 large eggs, room temperature

Pumpkin filling, 1 can (12 fl oz) evaporated milk

Pumpkin filling, 1 1/2 tsp ground cinnamon

Pumpkin filling, 1/2 tsp ground ginger

Pumpkin filling, 1/2 tsp ground nutmeg

Pumpkin filling, 1/4 tsp ground cloves

Pumpkin filling, 1 tsp vanilla extract

Pumpkin filling, 1/2 tsp fine salt

Optional browned butter blondie base, 1 cup unsalted butter (to brown)

Optional browned butter blondie base, 1 1/2 cups light brown sugar

Optional browned butter blondie base, 2 large eggs

Optional browned butter blondie base, 1 tsp vanilla extract

Optional browned butter blondie base, 2 cups all purpose flour

Optional browned butter blondie base, 1 tsp baking powder

Optional browned butter blondie base, 1/2 tsp salt

How to Make this

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1. Preheat oven to 350F and line a 9×13 inch pan with foil or parchment, leaving an overhang to lift the bars out later; spray lightly with cooking spray.

2. Make the shortbread crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until light and a little fluffy, then stir in 1 tsp vanilla and 1/4 tsp fine salt; fold in 2 cups all purpose flour until just combined and it holds together when pressed.

3. Press the shortbread dough evenly into the prepared pan, about 1/3 inch thick; poke a few fork holes so it bakes evenly, then blind bake for 12 to 15 minutes or until edges are just turning golden.

4. While crust bakes, whisk the pumpkin filling: in a large bowl combine 1 can (15 oz) pumpkin puree, 3/4 cup packed brown sugar, 1/4 cup granulated sugar, 3 large room temperature eggs, 1 can (12 fl oz) evaporated milk, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp vanilla extract and 1/2 tsp fine salt; mix until smooth and slightly ribboning but don’t overbeat.

5. If you want the browned butter blondie base instead of shortbread: brown 1 cup unsalted butter in a light colored skillet over medium heat until it smells nutty and small brown bits form, immediately pour into a bowl to stop cooking; cool 5 minutes then whisk in 1 1/2 cups light brown sugar, 2 large eggs, and 1 tsp vanilla until glossy.

6. For the blondie batter finish: fold in 2 cups all purpose flour, 1 tsp baking powder and 1/2 tsp salt until just combined; press this blondie batter into the prepared pan instead of the shortbread crust and bake 12 to 15 minutes until set at the edges.

7. Pour the pumpkin filling over the baked shortbread or slightly baked blondie layer; spread gently and tap the pan on the counter to release any air bubbles so the filling sets evenly.

8. Bake the assembled bars at 350F for 35 to 45 minutes, or until the edges are set and the center still jiggles slightly when you shake the pan; a toothpick in the center should come out mostly clean with a few moist crumbs.

9. Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight for cleaner slices; use the foil/parchment overhang to lift bars from the pan and cut into squares with a sharp knife wiped between cuts.

10. Store leftover bars in the refrigerator up to 4 days, or freeze tightly wrapped for up to 1 month; serve chilled or bring to room temp and top with whipped cream if you like.

Equipment Needed

1. 9×13 inch baking pan lined with foil or parchment, with overhang for lifting
2. Mixing bowls, at least one large and one medium
3. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
4. Rubber or silicone spatula for folding and scraping
5. Measuring cups and spoons
6. Fork to poke holes in the crust
7. Light colored skillet for browning butter (optional, only if making blondie base)
8. Wire cooling rack
9. Sharp chef knife (wiped between cuts)

FAQ

Q: Can I make the crust ahead of time?

A: Yes. Press the shortbread crust into the pan and chill it, wrapped, up to 48 hours. If frozen, thaw in the fridge before baking. Chilling helps it firm up so the filling doesn't seep in.

Q: Do I have to use evaporated milk? Can I use regular milk or cream?

A: Evaporated milk gives the classic dense, silky pumpkin texture. You can swap with whole milk but the bars will be a bit looser. For richer bars use half-and-half or light cream, but reduce any extra liquid slightly.

Q: My filling cracked or puffed. How do I avoid that?

A: Don’t overmix the eggs and try not to overbake. Bake until center is just set and still slightly jiggly. Let bars cool fully in the pan; they’ll settle and cracks are less obvious. You can press plastic wrap gently to avoid big cracks while cooling fast.

Q: Can I skip the browned butter blondie base option?

A: Totally. The shortbread crust is enough. The browned butter blondie layer is optional if you want extra chew and nutty flavor. If you do add it, bake that layer first a few minutes before pouring the pumpkin so it holds up.

Q: How do I store and reheat these bars?

A: Store cooled bars in an airtight container in the fridge up to 4 days, or freeze for 1 month. Warm briefly in a 300 F oven for 8 to 10 minutes or microwave a few seconds to take the chill off before serving.

Q: Can I make these gluten free or vegan?

A: For gluten free, use a 1-to-1 gluten free flour blend and chill the crust longer so it holds. For vegan, use plant butter and an egg replacer like flax eggs for the filling, but texture will be a bit different. Evaporated milk can be replaced with canned coconut milk for a similar richness.

Pumpkin Pie Bars Recipe Substitutions and Variations

Unsalted butter (shortbread crust or browned butter)
- Equal amount of cold unsalted stick butter whipped with 1 tbsp neutral oil if you need softer spread, it works fine
- Use 1 cup (2 sticks) salted butter, but skip any extra added salt in the recipe
- For dairy-free, use 1:1 vegan butter or coconut oil; coconut will add a slight coconut taste
All purpose flour (crust or blondie base)
- Use 1:1 pastry flour for a more tender, crumbly crust, same amount
- Substitute a gluten free 1:1 baking blend, add 1 extra tbsp if batter seems too stiff
- For a nuttier crust, replace up to 1/2 cup flour with almond meal and reduce butter by 1 tbsp
Evaporated milk (pumpkin filling)
- Use equal parts whole milk plus 2 tbsp heavy cream for similar richness
- For non dairy, use full fat coconut milk canned, same volume, it will change the flavor slightly
- Or use regular whole milk but reduce by 2 tbsp to approach same thickness
Pumpkin puree
- Use equal amount of canned butternut squash puree, flavor is slightly sweeter
- Make your own roast pumpkin puree, roast cubes until tender, mash and drain excess water
- Or mix 3/4 cup sweet potato puree with 1/4 cup regular pumpkin for a richer, sweeter filling

Pro Tips

1) Chill the crust before baking if your kitchen is warm. If the butter gets too soft the crust will spread and get greasy. Press it in, pop the pan in the fridge for 10 to 15 minutes then bake. Youll get a much cleaner, crisper edge.

2) Don’t overbeat the pumpkin filling. Once it’s smooth stop, otherwise you’ll whip too much air in and the filling will crack or puff then sink as it cools. Mix until just combined and slightly ribboning, then quit while you’re ahead.

3) Use a water bath for super creamy filling if you want restaurant-style texture. Wrap the pan bottom in two layers of foil to keep water out, set the 9×13 inside a larger roasting pan, and pour hot water halfway up the sides. It adds a couple extra minutes but reduces cracking and gives a silkier custard.

4) For cleaner slices, chill overnight and run a sharp knife under hot water, wipe dry and slice. Wiping between cuts is annoying but it makes neat bars every time. If you froze a little bit first it slices even better.

Pumpkin Pie Bars Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made Creamy Pumpkin Bars that somehow taste exactly like pumpkin pie but are ridiculously easier, so I’m not sharing the recipe unless you promise to worship me afterwards.

Servings

servings

Calories

375

kcal

Equipment: 1. 9×13 inch baking pan lined with foil or parchment, with overhang for lifting
2. Mixing bowls, at least one large and one medium
3. Electric hand mixer or stand mixer (or a sturdy whisk if you prefer)
4. Rubber or silicone spatula for folding and scraping
5. Measuring cups and spoons
6. Fork to poke holes in the crust
7. Light colored skillet for browning butter (optional, only if making blondie base)
8. Wire cooling rack
9. Sharp chef knife (wiped between cuts)

Ingredients

Shortbread crust, 1 cup (2 sticks) unsalted butter, softened
Shortbread crust, 1/2 cup granulated sugar
Shortbread crust, 2 cups all purpose flour
Shortbread crust, 1 tsp vanilla extract
Shortbread crust, 1/4 tsp fine salt
Pumpkin filling, 1 can (15 oz) pumpkin puree, not pie mix
Pumpkin filling, 3/4 cup packed brown sugar
Pumpkin filling, 1/4 cup granulated sugar
Pumpkin filling, 3 large eggs, room temperature
Pumpkin filling, 1 can (12 fl oz) evaporated milk
Pumpkin filling, 1 1/2 tsp ground cinnamon
Pumpkin filling, 1/2 tsp ground ginger
Pumpkin filling, 1/2 tsp ground nutmeg
Pumpkin filling, 1/4 tsp ground cloves
Pumpkin filling, 1 tsp vanilla extract
Pumpkin filling, 1/2 tsp fine salt
Optional browned butter blondie base, 1 cup unsalted butter (to brown)
Optional browned butter blondie base, 1 1/2 cups light brown sugar
Optional browned butter blondie base, 2 large eggs
Optional browned butter blondie base, 1 tsp vanilla extract
Optional browned butter blondie base, 2 cups all purpose flour
Optional browned butter blondie base, 1 tsp baking powder
Optional browned butter blondie base, 1/2 tsp salt

Directions

Preheat oven to 350F and line a 9×13 inch pan with foil or parchment, leaving an overhang to lift the bars out later; spray lightly with cooking spray.
Make the shortbread crust: cream 1 cup (2 sticks) softened unsalted butter with 1/2 cup granulated sugar until light and a little fluffy, then stir in 1 tsp vanilla and 1/4 tsp fine salt; fold in 2 cups all purpose flour until just combined and it holds together when pressed.
Press the shortbread dough evenly into the prepared pan, about 1/3 inch thick; poke a few fork holes so it bakes evenly, then blind bake for 12 to 15 minutes or until edges are just turning golden.
While crust bakes, whisk the pumpkin filling: in a large bowl combine 1 can (15 oz) pumpkin puree, 3/4 cup packed brown sugar, 1/4 cup granulated sugar, 3 large room temperature eggs, 1 can (12 fl oz) evaporated milk, 1 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, 1 tsp vanilla extract and 1/2 tsp fine salt; mix until smooth and slightly ribboning but don't overbeat.
If you want the browned butter blondie base instead of shortbread: brown 1 cup unsalted butter in a light colored skillet over medium heat until it smells nutty and small brown bits form, immediately pour into a bowl to stop cooking; cool 5 minutes then whisk in 1 1/2 cups light brown sugar, 2 large eggs, and 1 tsp vanilla until glossy.
For the blondie batter finish: fold in 2 cups all purpose flour, 1 tsp baking powder and 1/2 tsp salt until just combined; press this blondie batter into the prepared pan instead of the shortbread crust and bake 12 to 15 minutes until set at the edges.
Pour the pumpkin filling over the baked shortbread or slightly baked blondie layer; spread gently and tap the pan on the counter to release any air bubbles so the filling sets evenly.
Bake the assembled bars at 350F for 35 to 45 minutes, or until the edges are set and the center still jiggles slightly when you shake the pan; a toothpick in the center should come out mostly clean with a few moist crumbs.
Cool completely on a wire rack, then chill in the fridge for at least 2 hours or overnight for cleaner slices; use the foil/parchment overhang to lift bars from the pan and cut into squares with a sharp knife wiped between cuts.
Store leftover bars in the refrigerator up to 4 days, or freeze tightly wrapped for up to 1 month; serve chilled or bring to room temp and top with whipped cream if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.