Name: Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1/2 cup (113 g) unsalted butter, room temperature; 1/4 cup (50 g) granulated sugar; 1/4 cup (50 g) light brown sugar, packed; 1 egg, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups plus 2 tablespoons (205 g) all-purpose flour, spooned and leveled; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/8 teaspoon kosher salt; 1 15–ounce can pumpkin puree (not pumpkin pie filling); 1 1/4 cups (10 ounces) heavy cream; 3 large eggs; 1/2 cup (100 g) light brown sugar, packed; 1/3 cup (66 g) granulated sugar; 2 teaspoons vanilla extract; 1 tablespoon cornstarch; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 cup heavy whipping cream; 2 tablespoons powdered sugar

If you love all things pumpkin and crave that perfect balance of buttery crust, creamy filling, and airy whipped cream, then this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe is going to be your new favorite go-to. Seriously, these bars are a game-changer — they hold all the cozy flavors of classic pumpkin pie but in easy-to-slice bars topped with melt-in-your-mouth homemade whipped cream. I absolutely love how this turns out every time, and I’m excited to share how you can nail it too.

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Why You’ll Love This Recipe

Perfect texture combo: The shortbread crust adds a buttery, crumbly base that contrasts beautifully with the silky pumpkin filling.
Whipped cream magic: Homemade whipped cream topping adds that fresh, creamy finish you just can’t get from store-bought.
Easy to slice and serve: Unlike pumpkin pie, these bars hold their shape and are perfect for gatherings or lunchbox treats.
Make-ahead friendly: You can prep, chill, and serve whenever you want, making them stress-free for busy days.

The image shows many small square dessert bars arranged on a white marbled surface. Each bar has two layers: a lighter beige bottom layer that looks firm, and a thicker top layer of smooth, orange-brown color. On top of each bar is a swirl of white whipped cream with a small sprinkle of brown spice, centered on the orange layer. The bars are evenly spaced and appear soft and moist. Photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Bars with Shortbread Crust and Whipped Cream, pumpkin dessert bars, easy pumpkin pie bars, homemade pumpkin treat, fall dessert recipes

Ingredients You’ll Need

Every ingredient in this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe plays a key role in nailing that perfect balance of flavor and texture. From the rich butter in the crust to the pumpkin puree and warm spices in the filling, these ingredients come together like a dream.

Flat lay of smooth pumpkin puree in a small glass jar, golden light brown sugar piles with a soft texture, a couple of whole cinnamon sticks, whole eggs with shiny brown shells, creamy heavy cream in a small clear jug, plump vanilla beans with a deep brown color, a heap of fine granulated sugar, and a small mound of cornstarch powder, all beautifully arranged with warm natural light highlighting their rich colors and textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Bars with Shortbread Crust and Whipped Cream, pumpkin dessert bars, easy pumpkin pie bars, homemade pumpkin treat, fall dessert recipes

Unsalted butter: Using room-temperature butter helps you cream it well with sugars for a soft, tender shortbread crust.
Granulated sugar: Adds sweetness and helps give the crust a slight crispness.
Light brown sugar: Brings moisture and a subtle molasses note both to crust and filling.
Egg: Acts as a binder for the crust and helps the filling set perfectly.
Vanilla extract: A splash of vanilla deepens flavor without overpowering.
All-purpose flour: The base of your shortbread crust, it gives structure and heft.
Baking powder: Just a touch to lighten the crust a bit.
Ground cinnamon: Warms up the crust for that cozy, fall feel even before the filling goes in.
Kosher salt: Enhances all the sweet and spice notes.
Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling, for the best results.
Heavy cream: Richness for the filling and later for the whipped cream topping.
Eggs: Provide structure, helping the filling set soft and silky.
Pumpkin pie spice: That classic blend that screams autumn in every bite.
Cornstarch: Helps thicken the filling without making it gummy.
Powdered sugar: Sweetens and stabilizes the whipped cream topping nicely.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe is how flexible it is! I love adapting it to suit different tastes and occasions. Feel free to make it yours.

Make it dairy-free: I’ve swapped in coconut cream for heavy cream and used a vegan butter alternative with great success—just remember it might change the flavor slightly.
Spice it up: Sometimes I add a pinch of ground ginger or cloves for a spicier autumn vibe. It’s a nice surprise if you want to surprise your guests.
Graham cracker crust twist: When I’m short on time, I’ve even replaced the shortbread crust with a graham cracker crust—it’s easier but still delicious.
Whipped cream flavor boost: Adding a dash of cinnamon or vanilla to the whipped cream topping gives an extra cozy note that I adore.

How to Make Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe

Step 1: Make the Perfect Shortbread Crust

Start by preheating your oven to 350°F and lining a 9×9 inch pan with parchment paper—make sure the parchment edges extend over the sides because that’s how you’ll lift the bars out easily later. Using a stand mixer fitted with a paddle attachment (or beaters if you’re mixing by hand), cream together your softened butter and sugars for about 3 minutes until it’s light and fluffy. That’s the secret to a tender, melt-in-your-mouth crust. Then add your egg and vanilla extract, mixing just until combined. When you add your flour, baking powder, cinnamon, and salt, be careful not to overmix—stop as soon as the dough pulls away from the sides. Press your dough evenly into the pan, using the bottom of a measuring cup to smooth out and firmly pack the crust so it bakes evenly. Bake for around 15 minutes, keeping an eye for golden edges and a slightly set center—don’t let it get raw, but it’s supposed to be soft to hold the filling later. Once baked, let it cool slightly and raise your oven temperature to 400°F.

Step 2: Whip Up That Dreamy Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, granulated sugar, and vanilla until nice and smooth. Then add cornstarch, pumpkin pie spice, cinnamon, and salt—these spices truly bring out the magic. Mix everything well until you have a luscious, creamy filling. Pour it over your pre-baked crust, spreading evenly. Place the pan on a baking sheet (this helps catch any drips in your oven) and bake at 400°F for 15 minutes. Then lower the heat to 350°F and bake for about another 40 minutes. Check by gently shaking the pan—the edges should feel set while the center still wiggles slightly. That’s the sweet spot to avoid cracking and keep them creamy. Once done, cool on a wire rack for an hour, then chill in the fridge for at least 3 hours or overnight. This chilling step is key for cutting clean bars.

Step 3: Whip Up the Creamy Topping

Right before serving, whip the heavy cream and powdered sugar in a stand mixer with the whisk attachment on medium-high speed for about 2 minutes until firm peaks form. You’ll want chilled cream for best volume and texture. Dollop or pipe swirls of whipped cream over each bar and, if you want, sprinkle with a little extra cinnamon or nutmeg. This whipped cream topping is where the magic finishes—so fresh and so luscious.

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Pro Tips for Making Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe

Don’t skip chilling: Chilling the bars overnight is crucial for firm slices—I’ve learned that rushing this step can lead to a messy cut.
Use fresh spices: Freshly ground cinnamon and pumpkin pie spice make a world of difference in flavor intensity.
Press crust firmly: I always press the crust tightly and evenly with the bottom of a measuring cup—it helps avoid crumbling and keeps a nice base.
Avoid overbaking filling: Watch the pumpkin filling closely; a slightly wobbly center means perfect creaminess inside once cooled.

How to Serve Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe

The image shows square pumpkin dessert bars arranged neatly on a white marbled surface, each bar having two layers with a smooth orange-brown pumpkin layer on top and a lighter tan cake layer beneath. On the top center of each square is a swirl of white whipped cream, accented with a light sprinkle of cinnamon powder. The bars are evenly spaced and the texture of the pumpkin layer appears soft and creamy, while the bottom layer looks fluffy. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Pie Bars with Shortbread Crust and Whipped Cream, pumpkin dessert bars, easy pumpkin pie bars, homemade pumpkin treat, fall dessert recipes

Garnishes

Personally, I love a simple dusting of freshly grated nutmeg or cinnamon over the whipped cream—just enough to hint at warmer spices. Sometimes, if I’m feeling fancy, a little sprinkle of crushed toasted pecans adds texture and flavor contrast, plus it looks stunning. You could even add a drizzle of maple syrup for a touch of sweetness.

Side Dishes

These pumpkin pie bars are rich enough to stand alone, but I often pair them with a bright fruit salad like sliced apples or pears tossed in lemon juice and a touch of cinnamon—complements the pumpkin spice beautifully. A hot cup of coffee or chai latte also makes the perfect cozy companion.

Creative Ways to Present

For holiday parties, I’ve served these bars on a large wooden board garnished with fresh autumn leaves and mini pumpkins for a festive vibe. Another idea is to pipe the whipped cream into pretty rosettes and sprinkle with edible gold dust or cinnamon sticks for an elegant touch. These little details really impress guests without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftover bars tightly covered in the fridge for up to 4 days. I find that keeping the whipped cream separate until serving maintains freshness, but if you want to prepare everything at once, just keep the bars covered well, and the cream fresh for a day or two.

Freezing

Freezing these bars works great if you skip the whipped cream topping first. I wrap them tightly in plastic wrap and foil, then freeze them flat. When ready to eat, defrost at room temperature and whip up fresh cream—best results every time.

Reheating

I don’t usually reheat pumpkin pie bars since they’re creamier cold, but if you do want to warm them a bit, pop individual squares in the microwave for 10-15 seconds. Just skip the whipped cream topping when microwaving.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend sticking with pure pumpkin puree for this recipe. Pumpkin pie filling already has added sugars and spices, which can throw off the flavor and texture of the filling. Using pure pumpkin gives you full control over sweetness and spice levels.
How do I prevent cracks in my pumpkin pie bars?

Cracks typically happen from overbaking or rapid cooling. To avoid this, bake until the edges are set but the center still jiggles slightly. Also, letting bars cool slowly at room temperature before chilling helps prevent cracks from forming.
Can I make these bars gluten-free?

Yes! Swap the all-purpose flour in the shortbread crust for a 1-to-1 gluten-free baking flour blend. I recommend a blend that contains xanthan gum for the best structure. Keep all other ingredients the same for a delicious gluten-free version.
How long can I keep these bars in the fridge?

Stored in an airtight container, the bars will stay fresh and tasty for up to 4 days. Because of the whipped cream topping, I usually recommend eating them within that time frame for best flavor.

Final Thoughts

I have to say, this Pumpkin Pie Bars with Shortbread Crust and Whipped Cream Topping Recipe has become a staple in my kitchen, especially come fall and holiday season. It’s not just about how delicious they are (though they really are), but also the ease and joy of slicing into these bars and sharing with friends and family. I hope you’ll love making and sharing them just as much as I do—after all, pumpkin treats are better when they’re shared, right?