Pumpkin Shortbread Bars

These pumpkin shortbread bars have everything I love about autumn baking: a buttery vanilla shortbread crust, a rich and creamy spiced pumpkin filling, and a golden crumble topping.

They’re somewhere between a pumpkin pie and a shortbread cookie, with three beautiful layers and a little more texture in every bite.

I especially love making these for Thanksgiving. They can be prepared the day before, and sliced into squares when you’re ready to serve. No rolling out pie crust or worrying about getting the perfect slice. Everyone who swears they don’t like pumpkin pie love these bars.

Making these for Thanksgiving? Good call! Enjoy our Thanksgiving menu and add them to the list! Try our Apple Blueberry Pie and Pumpkin Spice Martini or Apple Cider Mimosa while you’re at it!

Why You’ll Love These Pumpkin Shortbread Bars

• Three delicious layers. Tender vanilla shortbread, silky pumpkin custard, and an optional buttery, lightly spiced crumble.
• No traditional pie crust required. The shortbread is pressed directly into the pan and baked before adding the filling.
• Perfect for making ahead. These bars actually benefit from chilling, making them a convenient Thanksgiving dessert.
• Easy to serve. Once chilled, they can be sliced into 16 squares for gatherings, holiday dessert tables, or an afternoon treat with coffee.

Ingredients:

Shortbread crust:

• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• ½ teaspoon salt
• 1 cup (227 g) unsalted butter, softened to room temperature
• 1 tablespoon vanilla extract

The shortbread forms a buttery, cookie like foundation for the pumpkin filling. Par-baking the crust helps it hold its shape beneath the custard.

Pumpkin Filling Layer:

• 4 large egg yolks
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 can (15 oz / 425 g) pumpkin purée
• 1 tablespoon pumpkin pie spice
• 1 tablespoon vanilla extract

A note on pumpkin: Be sure to use pure pumpkin purée rather than prepared pumpkin pie filling, which already contains added sugar and spices.

The sweetened condensed milk creates a rich filling, while the egg yolks help the custard set as it bakes.

Crumble Topping:

• ½ cup (113 g) unsalted butter, melted
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) light brown sugar
• 1½ cups (188 g) all-purpose flour
• ½ teaspoon salt
• ½ tablespoon pumpkin pie spice

The crumble is my favorite finishing touch. It brings a little crunch and a second layer of buttery sweetness to the creamy pumpkin bars. This part is totally optional. The bars are perfect without this step as well!

How to Make Pumpkin Shortbread Bars

Step 1: Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C). Line a 9 × 9-inch square baking pan with parchment paper, leaving a little overhang on two sides so you can easily lift out the finished bars.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter and granulated sugar for 2–3 minutes, until smooth and creamy.

Add the vanilla extract and mix until incorporated.

Add the flour and salt. Mix on low speed just until a soft dough forms. Avoid overmixing once the flour has been added.

Transfer the dough to your prepared pan and press it into a smooth, even layer. Use your fingertips or the flat bottom of a measuring cup to help level the surface.

Prick the dough lightly with a fork to allow steam to escape.

Bake for approximately 15 minutes, until the crust looks set and is just beginning to turn golden around the edges.

Remove from the oven and allow to cool for 5–10 minutes while you prepare the filling. Leave the oven on.

Step 2: Make the Pumpkin Custard

In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, pumpkin purée, pumpkin pie spice, and vanilla extract.

Continue whisking until the mixture is completely smooth and the spices are evenly distributed.

Pour the pumpkin filling over the slightly cooled shortbread crust, gently spreading it into an even layer.

Step 3: Prepare the Crumble Topping (optional)

Melt the butter and set aside briefly to cool.

In a medium bowl, combine the melted butter, granulated sugar, and brown sugar.

Add the flour, salt, and pumpkin pie spice. Stir gently with a fork until irregular, buttery crumbs begin to form.

The mixture should hold together in small clusters when pressed between your fingers but should not become a smooth dough.

Sprinkle the crumble evenly over the pumpkin filling, breaking apart any very large pieces as you go.

Step 4: Bake Until Set

Return the pan to the oven and bake at 350°F (175°C) for approximately 40 minutes, or until the edges of the pumpkin filling are set and the center has only a slight wobble when gently shaken.

The crumble should be lightly golden.

If the topping begins browning too quickly before the filling is set, loosely cover the pan with aluminum foil.

Remove from the oven and let the bars cool completely at room temperature.

Step 5: Chill and Slice

Once cool, transfer the pan to the refrigerator for at least 2 hours, preferably overnight.

Chilling allows the pumpkin custard to firm up and makes it much easier to cut clean, beautiful squares.

Use the parchment paper to lift the bars from the pan. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts.

Serve chilled or allow the bars to sit at room temperature briefly before enjoying.

Tips for Perfect Pumpkin Shortbread Bars

Use room temperature butter for the crust. Softened butter creams more evenly with the sugar and makes it easier to press the dough into the pan.

Don’t skip the first bake. Par baking the shortbread helps create a sturdier base beneath the pumpkin filling.

Use pure pumpkin purée. Pumpkin pie filling contains additional ingredients that will change the sweetness and flavor of the finished bars.

Don’t overmix the crumble. The best crumble topping has little buttery clusters that bake into golden, tender pieces.

Give the bars time to chill. This is especially important for clean slices. The pumpkin custard needs time to set fully.

Can You Make Pumpkin Shortbread Bars Ahead of Time?

Absolutely. In fact, I prefer making these the day before serving.

Once the bars have cooled completely, cover the pan and refrigerate overnight. The pumpkin filling will firm up, and the three layers will be much easier to slice.

They’re a wonderful addition to a Thanksgiving dessert table because the baking can be finished well before guests arrive.

How to Store Pumpkin Shortbread Bars

Refrigerator: Store the bars in an airtight container in the refrigerator for 3–4 days.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?

I don’t recommend it. Pumpkin pie filling is already sweetened and seasoned, which will change the balance of the recipe. Use plain canned pumpkin purée.

Why is my shortbread crust soft?

The pumpkin filling adds moisture to the crust as the bars bake and chill, so the finished shortbread won’t be quite as crisp as a standalone cookie. Par-baking helps keep it sturdy.

How do I know when the pumpkin filling is done?

The filling should be set around the edges with a slight jiggle in the center. It should not appear liquid or slosh when the pan is gently moved. The bars will continue to firm up as they cool and chill.

Can I make these the night before Thanksgiving?

Yes, and it’s my preferred way to prepare them. Bake the bars the day before, let them cool, and refrigerate overnight. Slice shortly before serving.

A Little Something for Autumn

One of my favorite things about baking in autumn is how quickly a simple recipe can become part of a family tradition.

A quiet afternoon in the kitchen, the scent of warm spices, a pan of something buttery cooling on the counter. These are the little luxuries I look forward to each year.

I hope these pumpkin shortbread bars find their way onto your Autumn table or into one of those slow autumn afternoons at home. If you make them, I’d love to hear how they turned out. Leave a comment and a rating below.

From my kitchen to yours,

With love, Sarah