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These homemade Pumpkin Pie Bars are made with a buttery shortbread crust and topped with a creamy pumpkin cream cheese filling and baked. These easy pumpkin pie bars are topped with fresh whipped cream and cut into squares for an easy alternative to pumpkin pie.
These pumpkin pie bars are easier than pumpkin pie! I took my Best Pumpkin Pie Recipe and turned it into the best pumpkin pie bars.
Over the years I have heard from many people who say they are intimidated by making homemade pies. It may be the homemade pie crust, rolling out the pie dough, crimping the edges, and ensuring it is flaky and buttery after baking.
If you love all of the pie flavors without as much work, then these Pumpkin Bars are for you! I love that they are made in a 9×13 baking pan with a homemade shortbread crust made with only butter, flour, and powdered sugar. It is so simple to make!
The pumpkin bar filling is made with pumpkin puree, cream cheese, powdered sugar, pumpkin pie spice, butter, eggs and vanilla.
Pumpkin Pie Bars Ingredients:
These pumpkin pie squares are made with a shortbread crust with only 3 ingredients and a creamy pumpkin cream cheese filling.
Shortbread Crust:
- Salted Butter
- Powdered Sugar
- Flour
Pumpkin Pie Filling:
- Pumpkin Puree — 100% pure with nothing added
- Cream Cheese — full-fat cream cheese is best softened to ensure it mixes well with the pumpkin puree.
- Powdered Sugar — this recipe does call for a good amount of powdered sugar. You can reduce the powdered sugar to 2 1/2-3 cups for a less sweet pie bars.
- Eggs
- Salted Butter
- Vanilla Extract
- Cinnamon
- Pumpkin Pie Spice
How to make Homemade Pumpkin Pie Bars:
See the recipe card down below for detailed ingredient amounts and instructions. We want the pumpkin pie filling to be perfectly smooth and creamy so it is whipped for longer periods of time. This is easiest to make in a stand mixer, if you have one, or it can be done with a hand mixer.
- Make the shortbread. Preheat the oven to 350 degrees. Start off by making the shortbread crust. In a bowl, mix together the butter, powdered sugar, and flour, just until it is combined.
- Bake the crust. Line a 9×13 baking pan with parchment paper and lightly spray with non-stick cooking spray. If you aren’t using parchment paper, just lightly spray with non-stick cooking spray. Press the shortbread crust dough into the pan. Bake for 11-15 minutes. Set aside to cool for at least 20-25 minutes before adding the filling.
- Make the pumpkin pie filling. While the crust is baking, make the filling. In mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and pumpkin pie spice. Scrape the sides of the bowl and mix until the pumpkin pie filling is creamy and smooth, about 5 more minutes.
- Bake. Pour the pumpkin pie filling into the pan with the cooled shortbread crust. Bake for 45-55 minutes. It may be slightly jiggly in the center but will firm up when it is cooled.
- Chill. Remove from the oven and let cool to room temperature. Once the bars have cooled to room temperature, let chill in the refrigerator for at least 1 hour before serving.
- Serve. Cut these homemade pumpkin pie bars into squares and serve chilled with fresh homemade whipped cream.
How to Know When Pumpkin Pie Bars Are Done:
The edges are slightly set, but the center jiggles just a little when the pan is moved.
Insert a toothpick or knife about 1 inch from the edge; it should come out clean. Avoid testing the center directly, as it may leave a mark.
Frequently Asked Questions:
Here are some answers to frequently asked questions when making homemade pumpkin pie bars.
Can I use pumpkin pie filling instead of pumpkin puree?
No! Pumpkin pie filling is pre-sweetened and spiced, so it’s not recommended. You want to only use pure pumpkin puree with no additives.
Why are my pumpkin cream cheese pie bars cracking?
Overbaking can cause cracks. To avoid this, remove the bars when the center is slightly jiggly, as they will set as they cool.
Can I freeze pumpkin pie bars?
Yes! Wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
How do I cut the bars cleanly?
Use a sharp knife and warm it by dipping it in hot water before each cut. Wipe the knife clean between cuts for neat edges. Refrigerating the bars before slicing ensures a firmer texture.
I hope you love these pumpkin cream cheese pie bars!
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Pumpkin Pie Bars
Ingredients
Shortbread Pie Crust:
- 1 cup Salted Butter (barely softened)
- 2 cups All-Purpose Flour
- 1/2 cup Powdered Sugar
Pumpkin Pie Filling:
- (1) 8-ounce pkg. Cream Cheese (softened)
- (1) 15-ounce can Pure Pumpkin Puree
- 1/2 cup Butter (melted and slightly cooled)
- 2 teaspoons Vanilla Extract
- 3 large Eggs
- 3 1/4 cups Powdered Sugar (may reduce to 2 3/4 cups)
- 1 teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Salt (optional – only if using unsalted butter)
Fresh Whipped Cream:
- 2 cups Heavy Cream
- 1/4 cup Powdered Sugar *
Instructions
- Make the shortbread. Preheat the oven to 350 degrees. Start off by making the shortbread crust. In a bowl, mix together the butter, powdered sugar, and flour, just until it is combined.
- Bake the crust. Line a 9×13 baking pan with parchment paper and lightly spray with non-stick cooking spray. If you aren’t using parchment paper, just lightly spray with non-stick cooking spray. Press the shortbread crust dough into the pan. Bake for 11-15 minutes. Set aside to cool for at least 20-25 minutes before adding the filling.
- Make the pumpkin pie filling. While the crust is baking, make the filling. In mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and pumpkin pie spice. Scrape the sides of the bowl and mix until the pumpkin pie filling is creamy and smooth, about 5 more minutes
- Bake. Pour the pumpkin pie filling into the pan with the cooled shortbread crust. Bake for 45-55 minutes. It may be slightly jiggly in the center but will firm up when it is cooled.
- Chill. Remove from the oven and let cool to room temperature. Once the bars have cooled to room temperature, let chill in the refrigerator for at least 1 hour before serving.
- Serve. Cut these homemade pumpkin pie bars into squares and serve chilled with fresh homemade whipped cream.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought these were just going to check the pumpkin pie box for Thanksgiving dinner, but these turned out to be a huge unexpected hit. The recipe is easy and the crust did this thing in the oven where it caramelized — the flavors were toffee adjacent vs the shortbread I expected from years of eating shortbread cookies. I used Cup4Cup all purpose gluten free flour and it worked beautifully. Can’t wait to make these again!
Hi Meredith! I am so glad they were a crowd pleaser. Thank you so much for making my recipe!
Love how easy this recipe is!! The filling is the most amazing pumpkin pie filling ever