Pumpkin Pie Bars have all the flavor of a classic pumpkin pie without the hassle of making a pie crust. With a shortbread crust and a creamy pumpkin filling, these pumpkin bars are so easy to make and taste amazing!

Fall is one of my favorite seasons! I love the changing leaves, the crisp sweater weather, and the ability to sit outside without sweating to death. But by far, my favorite thing is all the delicious food!

Now, pumpkin isn’t my favorite fall flavor, but I do enjoy it in moderation. If I’m going to make a pumpkin dessert, then it’s got to be both delicious and easy to make. These creamy Pumpkin Pie bars meet both requirements. They’ll be your go-to for potlucks and holiday meals, so be prepared for everyone to ask for the recipe!

Ingredients for Pumpkin Pie Bars

Gather together these ingredients to make homemade pumpkin bars:

For the crust (not pictured)

• All-purpose flour
• Baking powder
• Salt
• Butter (room temperature, salted or unsalted butter)
• Shortening
• Sugar
• Large eggs
• Pure vanilla extract

Pumpkin Filling Ingredients

• Pumpkin purée (make sure to get pure pumpkin, not pumpkin pie filling!)
• Sugar
• Ground cinnamon
• Kosher salt
• Ground ginger
• Ground cloves
• Large eggs
• Half and half (or you can combine heavy cream with whole milk)

Powdered Sugar Glaze

• Powdered sugar
• Milk
• Pure vanilla extract

For a detailed list of ingredients, check out the printable recipe card at the bottom of the post!

How to Make Pumpkin Pie Bars

1. First, we’ll make the shortbread crust. Preheat oven to 350°F. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the butter and shortening with a hand mixer on high until smooth and well combined. Add the sugar, and completely combine. Be sure to scrape down the sides and bottom of the bowl.
3. Add the eggs and vanilla and mix well. Add the flour mixture and thoroughly combine. Set aside 1 1/4 cups of the dough for the topping.
4. Press the remaining dough into an ungreased 9 X 13-inch pan. Bake for 12 minutes. The edges will be lightly golden, and the middle will appear to be underbaked, but don’t worry–you’re going to bake them again.

Make the Pumpkin Filling

1. Stir together the pumpkin, sugar, and spices. Add the eggs and then the half and half (or cream) and stir to combine. Gently spread the pumpkin mixture over the entire crust with an offset spatula. Drop the remaining dough in mounds over the filling.
2. Bake for about 35-40 minutes until the pumpkin filling is set and the crust is golden brown. If browning too quickly, loosely place a piece of tin foil over the pan and bake until set. Set the baking dish on a wire rack to cool completely before glazing.

Powdered Sugar Glaze

1. In a small bowl, mix together 1 cup of powdered sugar. Add the 1 tablespoon of milk and 1/4 teaspoon vanilla extract. If needed, add 1 teaspoon of milk until the glaze is of a consistency where it can be drizzled.
2. Once the pumpkin pie bars are completely cool, you can add the glaze. Using a spoon, evenly distribute the glaze over the top of the bars.

Tips for the Best Pumpkin Pie Bars

• Use quality canned pumpkin. I’ve had the best results using Libby’s brand.
• When the pumpkin bars are finished baking, they’ll be puffy in the pan. The filling will sink as it cools and sets, just like in a traditional pumpkin pie.
• Plan ahead for the time needed for these bars to cool completely. You can reheat to serve if you want, but they need to be cool before you add the glaze.

FAQs

Can I use pumpkin pie spice instead of the individual spices in this recipe?

Pumpkin pie spice will work just fine, but the flavor will be slightly different as it generally includes allspice and/or nutmeg, which aren’t in my recipe. If you are going to use it, use one teaspoon and omit the cinnamon, nutmeg, and cloves.

How do I store Pumpkin Pie Bars?

Store them in the fridge, tightly covered with aluminum foil, or transfer to an airtight container for 3-5 days.

Can I freeze these pumpkin bars?

Yes, you can freeze them. Once they cool completely, cover the pan with a layer of plastic wrap, then aluminum foil. Freeze them for 1-2 months. Thaw them in the refrigerator overnight before serving.

Can I omit the powdered sugar glaze?

Of course! If you still want a sweet topping, try my Stabilized Whipped Cream or a scoop of ice cream on the side!

Pumpkin Recipes You’ll Love

If you love pumpkin, then you’ll want to try one of these recipes next time that pumpkin spice craving hits:

• Soft and sweet with crackly powdered sugar edges, these Pumpkin Crinkle Cookies are a fall season delight!
• Pumpkin Chocolate Chunk Cake is the perfect cake for fall. Chunks of dark chocolate are baked into a moist pumpkin cake. A layer of pumpkin spice cream cheese frosting adds the finishing touch!
• This easy Cream Cheese Pumpkin Bread with a cream cheese swirl is calling your name! Made with real pumpkin and spices, and a sweetened cream cheese layer, this Pumpkin Bread quick bread makes a perfect fall treat for breakfast or dessert. Or you can try this Pumpkin Bread recipe without cream cheese, too!
• This Chai Spiced Pumpkin Cake is so moist and delicious, it will be the center of your fall dessert table. BUT everyone will want to eat it all year long!
• This No Bake Pumpkin Lush recipe will be your new go-to Fall and Thanksgiving dessert. With a gingersnap cookie crust, pumpkin cheesecake, pumpkin spice pudding, and Cool Whip, you’ll enjoy the delicious pumpkin flavor and layer combination in every bite. It’s my go-to every Thanksgiving instead of pumpkin pie!

Don’t forget to Pin or print this Pumpkin Pie Bars recipe so you can make this pumpkin treat anytime!

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