Pumpkin Pie Bars with Shortbread Cookie Crust

Creamy, luscious, and SO GOOD. These Pumpkin Pie Bars with Shortbread Cookie Crust are definitely the only thing you want to bake this Fall!

Makes 15 servings



  • 3/4 cup (150 grams) granulated sugar
  • 21 tablespoons (296 grams) salted butter, room temperature
  • 3 cups (390 grams) all-purpose flour
  • 1 1/2 teaspoons vanilla


  • 1 can (15-ounce/425 grams) pumpkin puree
  • 2 large (100 grams) eggs
  • 1 1/2 teaspoons vanilla
  • 1 cup (232 grams) heavy cream
  • 3/4 cup (162 grams) brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

Chantilly Cream:

  • 1/2 cup (116 grams) heavy cream
  • 1/4 teaspoon vanilla
  • 1 1/2 tablespoons (11 grams) confectioners’ sugar



  1. Preheat oven to 350˚F. Spray an 8″x12″ baking pan with cooking spray. Set aside.
  1. Beat sugar and butter with an electric mixer until fluffy. Mix in flour, a little at a time. Add vanilla. Press cookie mixture evenly in bottom of prepared pan. Bake for 15 minutes. Remove from oven (leave oven on). Set aside.


  1. In a large bowl, combine pumpkin, eggs, vanilla, heavy cream, sugar, pumpkin pie spice, and salt. Using a whisk, mix until thoroughly combined. Pour over cookie crust. Return to oven and bake for 55-60 minutes, until completely set.

Chantilly Cream:

  1. In a medium bowl, combine heavy cream, vanilla, and confectioners’ sugar. Beat at medium-high speed with an electric mixer, using the whisk attachment, until medium-stiff peaks form, about 2 minutes. Serve on top of bars.


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Traci Crossland
Traci Crosslandhttps://bakerstable.net/
I'm Traci, a retired chef, restauranteur, and caterer, as well as a mother to two children and two rescue dogs. My daughter, Caylie, is the photographer, co-writer, and #1 taste tester. My blog https://bakerstable.net/ is the place to come and find easy yet impressive food and desserts.

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