Pumpkin Shortbread Bars
These Pumpkin Shortbread Bars are made with a buttery shortbread crust filled with pumpkin custard and topped with shortbread crumbs. Wow your family with this easy shortbread pumpkin pie bar, and don’t forget to top with powdered sugar or whipped cream.
Shortbread Pumpkin Bars
Pumpkin Pie is one of my favorite seasonal desserts. It’s such a rich and creamy dessert filled with warm autumn spices baked on a flaky pie crust.
And while a classic pumpkin pie is unbeatable, this time of the year, it seems every party and gathering has pumpkin pie present. Despite how much I love it, sometimes it’s nice to mix it up a bit and offer something that’s just a little bit different than the usual.
I’ve always been partial to shortbread desserts. These Strawberry Jam Shortbread Bars and Lemon Blueberry Shortbread Bars are some of my favorite recipes, and as such, I decided a pumpkin version was next on the list.
The buttery shortbread is used as both the crust and crumble on top, and the filling is rich and decadent pumpkin custard. I topped them with powdered sugar and whipped cream and they were a pumpkin lovers’ dream.
Let’s Make These Pumpkin Crumble Shortbread Bars:
- Shortbread Crust: This crust is made with just a few simple ingredients, and it’s used as both the shortbread crust and topping. It’s a melt-in-your-mouth shortbread.
- Pumpkin Filling: Made with sweetened condensed milk and eggs, this pumpkin filling is rich and creamy and filled with warm spices.
- Easy: This is such an easy pumpkin recipe, as there is no pie crust involved. No worries of having to chill the pie dough, roll it out, and crimp the edges. Just press the shortbread into the prepared pan, pour the filling on top, and sprinkle the crumble on top.
Ingredients:
- Unsalted Butter: I prefer unsalted butter for my baking recipes, because I like to control the salt.
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- All Purpose Flour
- Sweetened Condensed Milk
- Pumpkin Puree: Pumpkin puree is different than pumpkin pie filling (they’re often next to each other on the shelf)
- Cinnamon, Nutmeg, Ginger, Cloves, and Allspice
- Egg
- Powdered Sugar
- Heavy Whipping Cream
How To Make These Pumpkin Shortbread Bars:
- Shortbread: With a hand mixer or stand mixer, cream the butter until light and fluffy. Add in the sugar. Next, add in the vanilla extract. Finally, add in the flour and mix until combined. In your prepared baking dish, press half of the shortbread dough into the bottom of the pan, making sure it’s in an even layer. Set aside.
- Pumpkin Pie Filling: Whisk pumpkin puree with sweetened condensed milk, egg, brown sugar, and all pumpkin pie spices. Once combined, pour the filling on top of the shortbread crust.
- Topping: Sprinkle the remaining shortbread on top of the pumpkin filling.
- Bake: Bake for about 40-45 minutes, or until the top of the shortbread is lightly golden brown.
- Cool: Allow the bars to cool completely before serving. I prefer them cold, so once they have come to room temperature, I put them in the fridge.
- Serve: Top with powdered sugar or serve with whipped cream or ice cream.
- Whipped Cream: If making homemade whipped cream, whisk heavy whipping cream until soft peaks form. Add in powdered sugar and vanilla extract. Whip until stiff peaks form.
Storage Tips:
- Fridge: Because of the pumpkin custard, leftovers should be stored in an airtight container and refrigerated.
- Freezer: If you want to freeze shortbread pumpkin bars, store them in an airtight container and freeze. When ready to eat, let them thaw in the fridge and then serve.
Other Pumpkin Recipes To Try Next:
- Apple Butter Pumpkin Pie
- Pumpkin Crumb Cake Scones
- Pumpkin Icebox Cake
- Pumpkin Cake with Cream Cheese Frosting
- Pumpkin Banana Pudding
Quick and Easy Pumpkin Shortbread Baking Tips:
- Softened Butter: Let the butter come to room temperature before making the shortbread. Perfectly soft butter is the key to making melt-in-your-mouth shortbread.
- Pumpkin Filling: I like to use my own variety of pumpkin pie spices, but if you want to use pumpkin pie spice, I suggest using 1 tsp cinnamon + 1 1/2 tsp pumpkin pie spice.
- Topping: If you’re serving these at a party, powdered sugar is a great topping. It’s easy and convenient, and makes them look so pretty.
Pumpkin Shortbread Bars
Ingredients
Shortbread Crust:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
Pumpkin Filling:
- 1 14 oz can sweetened condensed milk
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1 egg
Toppings:
- 1/4 cup Powdered Sugar
- 1 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees and line a 9x9 baking pan with parchment paper (or tin foil), or coat with baking spray. Set aside.
Shortbread Crust:
- With a stand mixer (or a food processor or hand mixer), cream the butter until light and fluffy.
- Add in the granulated sugar and continue to mix with the butter until well combined.
- Add in the vanilla extract, mixing until combined.
- Lastly, add in the all purpose flour and mix until well combined. The mixture will be a bit crumbly, which is what you want. Set aside.
Filling:
- In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, and the egg.
- Once combined, add in the brown sugar, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk until combined.
Assembly:
- Press half of the shortbread crust into the bottom of the prepared pan. Press it into an even layer.
- Pour the pumpkin pie filling on top of the crust, smoothing into an even layer.
- Sprinkle the remaining shortbread on top of the pumpkin filling.
Bake:
- Bake the shortbread pumpkin bars for 40-45 minutes, or until the filling is set and the topping is lightly golden brown.
- Cool the bars completely before serving. If desired, once the bars have come to room temperature, refrigerate until cold (I prefer them cold).
Toppings:
- Dust with powdered sugar, and if desired, top each with whipped cream. If making whipped cream, whisk the heavy whipping cream, until soft peaks form. Add in powdered sugar and vanilla extract. Whisk until stiff peaks.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
