Pumpkin Pie Shortbread Bars

These Pumpkin Pie Shortbread Bars are made with a creamy cheesy pumpkin pie filling baked on top of a buttery shortbread crust. They are the perfect dessert for when you’re craving a little bit of pumpkin pie but don’t want to bake the whole pie.
Pumpkin Pie Shortbread Bars garnished with whipped cream and a pie crust maple leaf
Pumpkin pie to me is so quintessential Thanksgiving, so that is seriously the only time of the year there is a pumpkin pie on my table. But it’s so delicious that it really needs to be enjoyed all season. So I made these more casual Pumpkin Pie Shortbread Bars to sneak in a little pumpkin pie before and after the holidays.

Pumpkin Pie Shortbread Bars garnished with whipped cream and a pie crust maple leaf

How to Make Pumpkin Pie Shortbread Bars

We start with a shortbread crust, which is almost exactly the same as these Classic Shortbread Cookies, just slightly less sweet so it doesn’t take away from the creamy pumpkin pie filling on top. The shortbread dough is pressed evenly into a baking pan and baked until just slightly brown. Then the filling is poured on top and baked until set.

Pumpkin Pie Shortbread Bars - how to make shortbread crustPumpkin Pie Shortbread Bars - maple leaf decorationsI also made some maple leaves decoration using my all-butter pie crust just for fun. I tend to keep a batch of pie dough in my freezer for impromptu baking, and this was the perfect occasion. I used a maple leaf stamp to cut out the shape (I link to a similar one at the bottom of this post). These are completely optional, a dollop of fresh whipped cream is enough garnish for these delicious Pumpkin Pie Shortbread Bars.

Pumpkin Pie Shortbread Bars garnished with whipped cream and a pie crust maple leafBe sure to use pure pumpkin puree (not can pumpkin pie filling) to make these Pumpkin Pie Shortbread Bars. The recipe only calls for 1 cup, and not the whole can. You can save the rest for muffins, cookies, or even smoothie. This recipe doesn’t make a huge batch so you won’t have a ton of leftover. It is perfect for a casual dessert for Autumn. However, it can be easily doubled and baked in a 9”x13” pan for a larger batch. Enjoy!

More Pumpkin Treats

Pumpkin Pie Shortbread Bars garnished with whipped cream and a pie crust maple leafIf you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!

5 from 1 vote
Pumpkin Pie Shortbread Bars garnished with whipped cream and a pie crust maple leaf
Pumpkin Pie Shortbread Bars
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
These Pumpkin Pie Shortbread Bars are made with a creamy cheesy pumpkin pie filling baked on top of a buttery shortbread crust. They are the perfect dessert for when you’re craving a little bit of pumpkin pie but don’t want to bake the whole pie.
Course: Dessert
Keyword: pumpkin, pumpkin bars, pumpkin pie
Servings: 9 squares
Author: Wild Wild Whisk
Ingredients
Shortbread Crust
  • 1 cup all-purpose flour
  • 4 pinch kosher salt
  • 4 oz unsalted butter - room temperature
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
Pumpkin Pie Filling
  • 4 oz cream cheese - softened
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 big pinch kosher salt
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon all-purpose flour
Instructions
Make the crust
  1. Preheat oven to 350°F.
  2. Brush the bottom and sides of an 8”x8” square baking pan with melted butter, line the pan with a long strip of parchment paper and let the excess hang over the side. Brush the parchment paper with butter as well and add another long strip of parchment paper crosswise. Brush with melted butter again.
  3. In a small bowl, add flour and salt, and thoroughly combine with a whisk.
  4. In the stand mixer bowl, cream butter, sugar and vanilla extract with a paddle attachment until light in color.
  5. Add the flour mixture and mix on low until a dough ball forms.
  6. Dump the dough into the previously prepared baking pan and press it into an even layer.
  7. Bake the crust for 20 minutes until lightly brown.
  8. Let cool on a wire rack while you prepare the pumpkin pie filling. Leave the oven on.
Prepare pumpkin pie filling
  1. In the stand mixer bowl, cream the cream cheese and dark brown sugar until creamy.
  2. Add vanilla extract and beat to mix.
  3. In another bowl, beat together eggs, pumpkin puree, salt and pumpkin pie spice.
  4. Add the pumpkin mixture to the cream cheese mixture and mix until thoroughly combined.
  5. Fold in the flour.
  6. Pour the mixture over the crust and bake for 25 - 30 minutes until the filling is set.
  7. Let cool completely on a wire rack before cutting.

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Pumpkin Pie Shortbread Bars made with a cream cheese pumpkin pie filling baked on top of a buttery shortbread crust. #wildwildwhisk #pumpkinpie #pumpkinbars #pumpkinpiebars
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3 Comments

  1. Nancy
    November 17, 2018 /

    My friend’s daughter made these and they were absolutely delicious; I’m planning to make them for Thanksgiving. Better than pumpkin pie!

    • Trang
      Author
      November 18, 2018 /

      Thank you so much Nancy for your feedback! Wishing you a wonderful Thanksgiving and holiday season. 🙂

  2. October 20, 2018 /

    These are so cute! I’m definitely going to make these for Thanksgiving!

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