Pumpkin Pie Bars
- These creamy pumpkin pie bars combine a buttery shortbread crust with a silky-smooth spiced pumpkin filling.
- All the flavor of traditional pumpkin pie in an easy-to-make, portable dessert bar format.
- Perfect for holiday gatherings or fall potlucks!
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 16 bars 1x
- Category: Salad & Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- For the Crust:
- 1 cup all-purpose flour
- ¼ cup melted butter
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ tsp cinnamon
- For the Filling:
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- ½ cup brown sugar
- 1 large egg
- 1 tsp pumpkin spice
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp all-purpose flour
- Optional Toppings:
- Whipped cream
- Chopped pecans
- Cinnamon sugar sprinkle
- Caramel sauce drizzle
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper, leaving some overhang on the sides.
- In a medium bowl, combine 1 cup flour, melted butter, granulated sugar, ¼ teaspoon salt, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon; stir until mixture resembles coarse crumbs.
- Press the crust mixture evenly into the prepared pan, using the bottom of a measuring cup to create a smooth surface. Bake for 10 minutes until just barely golden at the edges.
- While the crust bakes, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
- Add brown sugar to the cream cheese and beat for another minute until well incorporated and no lumps remain.
- Mix in the pumpkin puree, egg, pumpkin spice, vanilla extract, salt, and 2 tablespoons of flour. Beat until the mixture is completely smooth, about 2 minutes.
- Spread the pumpkin mixture over the partially baked crust, using an offset spatula to smooth the top.
- Bake for 25-30 minutes. The bars are done when the center is set but still slightly jiggly.
- Turn off the oven, crack the door open, and allow the bars to cool in the oven for about 30 minutes.
- Remove from the oven and cool completely on a wire rack, then refrigerate for at least 2 hours before cutting.
- Use the parchment paper overhang to lift the chilled dessert out of the pan, then slice into bars with a sharp knife.
Notes
- For the cleanest cuts, wipe your knife between slices and use a gentle sawing motion.
- Store bars in the refrigerator for up to 5 days or freeze for up to 3 months.
- Bring to room temperature for about 20 minutes before serving for the best flavor and texture.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 bar
- Calories: 185
- Sugar: 12
- Sodium: 160
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 45
Keywords: pumpkin pie bars, pumpkin dessert, holiday treats, spiced pumpkin, bars recipe, fall dessert, thanksgiving dessert
Find it online: https://www.joyliciousrecipes.com/pumpkin-pie-bars-easy-holiday/