Easy Pumpkin Pie Bars
These easy pumpkin pie bars combine the comforting flavors of pumpkin pie with the portability of a simple dessert, making them ideal for all occasions.
Ingredients
For the crust
- 1/2 cup unsalted butter, room temperature For moisture and richness
- 1/4 cup granulated sugar Adds sweetness and texture
- 1/4 cup light brown sugar, packed Contributes moisture and a hint of caramel flavor
- 1 large egg, room temperature Binds ingredients together
- 1 teaspoon vanilla extract Enhances flavor
- 1 1/2 cups all-purpose flour, spooned and leveled Provides structure
- 1/2 teaspoon baking powder Helps the bars rise
- 1/2 teaspoon ground cinnamon Adds warmth and spice
- 1/8 teaspoon kosher salt Balances sweetness
For the filling
- 1 15 ounce can pumpkin puree Not pumpkin pie filling, provides moisture and flavor
- 1 1/4 cups heavy cream Adds richness
- 3 large eggs For binding and structure
- 1/2 cup light brown sugar, packed Adds sweetness and depth
- 1/3 cup granulated sugar Enhances sweetness
- 2 teaspoons vanilla Depth of flavor
- 1 tablespoon cornstarch Thickens the filling
- 1 teaspoon pumpkin pie spice A blend of warm spices for depth
- 1 teaspoon cinnamon Enhances flavor
- 1 teaspoon salt Balances sweetness
For the whipped cream topping
- 1 cup heavy whipping cream For a rich topping
- 2 tablespoons powdered sugar Sweetens whipped cream
Instructions
Preparation
- Preheat the oven to 350°F. Prepare a 9 x 9 inch baking pan by lining it with parchment paper.
- In a stand mixer, cream the unsalted butter and both granulated and brown sugars together for about three minutes.
- Add in the room temperature egg and vanilla extract. Mix well until fully combined.
- Gradually incorporate the dry ingredients: all-purpose flour, baking powder, ground cinnamon, and kosher salt.
- Press the dough into the bottom of the prepared pan, forming a crust that is even and smooth.
- Bake this crust for about 15 minutes, or until it turns lightly golden brown.
Filling
- Increase the oven temperature to 400°F. In a separate mixing bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and additional vanilla until everything is combined and smooth.
- Add the cornstarch, pumpkin pie spice, cinnamon, and salt to the pumpkin mixture. Whisk until all ingredients are well blended.
- Pour the filling over the pre-baked shortbread crust, spreading it evenly.
- Bake at 400°F for about 15 minutes, then reduce the temperature to 350°F and bake for an additional 40 minutes.
- Allow the bars to cool on a wire rack for approximately 45 to 60 minutes, then chill in the refrigerator for at least three hours.
Whipped Cream
- Beat the heavy whipping cream with powdered sugar until stiff peaks form.
- Remove the bars from the pan using the overhanging parchment paper, top with the prepared whipped cream and cut into squares to serve.
Notes
Ensure all ingredients are at room temperature before starting. Don't skip the chilling time after baking. You can add chopped nuts or chocolate on top for variations.