Description
These ultra-creamy pumpkin pie bars feature a buttery shortbread crust and a rich, cheesecake-like pumpkin filling. They are easy to make, forgiving for beginners, and offer the nostalgic flavor of pumpkin pie without the hassle of a traditional crust.
Ingredients
Scale
- For the Shortbread Crust:
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 cup (120g) all-purpose flour
- ¼ teaspoon salt
- For the Ultra-Creamy Filling:
- 8 oz (225g) full-fat cream cheese, softened
- 1 can (15 oz) 100% pure pumpkin puree
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons (30ml) heavy cream
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Optional: 2 tablespoons brown sugar
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan and line with parchment paper for easy removal.
- In a medium bowl, mix softened butter and ¼ cup sugar until combined. Stir in flour and salt until a crumbly dough forms. Press firmly into the bottom of the prepared pan.
- Bake the crust for 12-15 minutes until edges are lightly golden. Remove from oven and let cool slightly while making the filling.
- In a large bowl, beat softened cream cheese until smooth. Add ¾ cup sugar and beat until fully incorporated.
- Add pumpkin puree, heavy cream, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Whisk until smooth and uniform.
- Beat in eggs one at a time on low speed, mixing only until combined. Do not overmix.
- Pour filling over the pre-baked crust and spread evenly.
- Bake at 350°F for 25-30 minutes. Bars are done when edges are set and the center is slightly jiggly.
- Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (preferably overnight) to set.
- Lift bars out of the pan using parchment paper. Cut into squares and serve chilled.
Notes
Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter after adding eggs to avoid cracks. The bars must be chilled completely before cutting for clean slices. They taste better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: pumpkin pie bars, shortbread crust, pumpkin dessert, fall baking, easy pumpkin recipe, cream cheese pumpkin bars, holiday dessert