Pumpkin Shortbread Bars

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If you’re looking for a delicious fall treat that captures all the cozy flavors of the season, these Pumpkin Shortbread Bars are a must-try! With a buttery, crumbly shortbread crust and a creamy pumpkin filling topped with toasted walnuts, chocolate chips, and a drizzle of caramel, this recipe has all the right flavors and textures in each bite. These bars are a unique twist on classic pumpkin pie, offering that same spiced filling but with the rich, crumbly base of a shortbread cookie. Whether you’re a pumpkin spice fan or just in the mood for something sweet, these Pumpkin Shortbread Bars will hit the spot.

Why You’ll Love this Pumpkin Shortbread Bar Recipe

These Pumpkin Shortbread Bars offer the best of both worlds: the creamy pumpkin filling you love in a traditional pumpkin pie, paired with the crumbly, buttery goodness of a shortbread crust. They’re ideal for fall gatherings or as a simple treat at home. Plus, they’re easy to make ahead, store well, and can even be frozen if you want to enjoy them later. You’ll love how they combine simple ingredients into a rich, crowd-pleasing dessert without needing a whole lot of time or effort.

Ingredients Needed for Pumpkin Shortbread Bars

This is an easy recipe and most of the ingredients you likely have in your pantry already! If you want to double this recipe, use a larger pan like a 9×13 baking dish. Here’s everything you need to gather up:

For the shortbread crust–

• All-purpose flour – Forms the base of our shortbread dough.
• Granulated sugar – Adds sweetness to the crust.
• Butter – use cold butter; this helps the shortbread crust form nice, coarse crumbs and hold up well.
• Salt – Balances the sweetness and enhances flavor.
• Vanilla extract – Adds a subtle hint of flavor to the crust.

For the pumpkin filling-

• Pure pumpkin puree – Provides the classic pumpkin flavor we love.
• Brown sugar – Adds sweetness and moisture to the filling.
• Ground Cinnamon and ground nutmeg – Essential warm spices for seasonal flavor.
• All-purpose flour – Helps thicken the creamy filling.

For the toppings-

• Semi-sweet chocolate chips – Adds a touch of rich chocolate to complement the pumpkin.
• Toasted walnuts, chopped – For crunch and nutty flavor.
• Caramel sauce – Drizzle over the top for a touch of sweetness. You can use store-bought or homemade.

Variations

• Pumpkin Pie Spice – Swap out cinnamon and nutmeg for a premade pumpkin pie spice blend.
• Pecans – Use toasted pecans instead of walnuts for a different flavor.
• Dairy-Free – Substitute dairy-free butter and chocolate chips.
• Gluten-Free – Try using a gluten-free flour blend in the crust for a GF version.
• Extract – Shortbread cookies taste amazing with almond extract.

How to Make Pumpkin Shortbread Bars

For full recipe details, including ingredient measurements see the printable recipe card at the bottom of this post. Here are my step by step directions for making this pumpkin pie shortbread bars:

1. Preheat + Prep Pan

Preheat oven to 325° F. Line an 8×8 square dish with parchment paper or foil and spray lightly with cooking spray. Set aside.

Pro Tip: If you are taking these Pumpkin Shortbread Bars to a function of some sort and want them to look good, I’d recommend lining your 8×8 dish with parchment or foil for easy removal and waiting until they are completely cool before removing and cutting.

2. Prepare the Shortbread Base

In a large bowl, combine flour, sugar, cold butter, salt, and vanilla extract until the dough forms. Press evenly into the bottom of the pan. Set aside.

2. Make the Pumpkin Filling

In a different large bowl, whisk together pumpkin puree, brown sugar, ground cinnamon, ground nutmeg, and flour. Stir until smooth.

3. Assemble the Bars

Pour the pumpkin mixture over the shortbread crust and smooth the top creating an even layer. Sprinkle nuts and chocolate chips over top and press lightly into filling.

Drizzle caramel sauce over top of the entire dessert.

4. Bake

Bake the bars for 45 minutes to 1 hour, or until the filling sets and the edges turn golden brown.

5. Cool + Serve

Cool Pumpkin Pie Bars completely before removing. Cut into 16 equal squares and serve. (*I happened to put mine into the fridge and ate a piece cold and actually preferred it that way! So maybe give that a try to see if you’d like that better than warm or at room temperature.)

Storage + Make Ahead Directions

Store any leftover bars in the fridge in an airtight container for up to a week.

To Make Ahead: Make them the night before, and store in an airtight container at room temperature or in the fridge.

To Freeze: Wrap the cooled bars tightly in plastic wrap, then store in an airtight container for up to 3 months. Thaw at room temperature.

More Pumpkin Dessert Recipes to Try!

• BEST Pumpkin Roll Cake
• Pumpkin Lasagna Dessert
• Easy Pumpkin Bars
• Pumpkin Pecan Cobbler – reader favorite!
• Pumpkin Chocolate Chip Bars
• Pumpkin Cheesecake

These Pumpkin Shortbread Bars are the perfect dessert for fall, combining that creamy pumpkin filling with a buttery shortbread base and sweet toppings. Perfect for any occasion, these bars are a great way to celebrate pumpkin season without the hassle of a traditional pie crust. Enjoy a slice of fall with each bite! Printable recipe card is below, happy baking! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.