Pumpkin Shortbread Bars

These pumpkin shortbread bars are like a cheeky pumpkin pie, since they use many of the same ingredients, but the result is a touch different. The main departure is that instead of a flaky pie crust, this recipe uses a crumbly and crispy shortbread crust, providing a lovely contrast to the smooth pumpkin filling.

These pumpkin pie bars with shortbread crust make a great potluck dessert recipe, since they’re conveniently sized for eating by hand.

Ingredients for Pumpkin Shortbread Bars

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• Sugar: If you reduce the sugar in this recipe, make sure to do so only for the filling. The shortbread crust needs sugar to form the right texture.
• All-purpose flour: Shortbread crust is meant to be a little crumbly, so it’s necessary to choose a flour with a low- to medium-protein content. All-purpose flour checks this box, and most people already have it in their cupboards.
• Butter: Using cold butter helps to ensure the crust won’t become greasy or too elastic when it’s rolled out.
• Eggs: This ingredient will help bind and bring structure to the filling.
• Pumpkin: You can either buy pumpkin puree (not pumpkin pie filling) or make homemade pumpkin puree.
• Cinnamon: With its lovely aroma and flavor, cinnamon is a great addition to these pumpkin shortbread bars.
• Ginger: You can either use powdered ginger or use a microplane to add some fresh ginger to this recipe.
• Cloves: When it comes to cloves, a little goes a long way. If you have whole cloves, you can simply place them in a clean coffee grinder and whiz away.
• Evaporated milk: Because all the water has been evaporated from this kind of milk, it’s extra rich and creamy. If you’d prefer, you can use a substitute for evaporated milk.
• Whipped cream and additional cinnamon (optional): While it’s optional, whipped cream is a staple topping for this dessert. You can use store-bought or homemade whipped cream. A sprinkling of cinnamon adds a nice finishing touch.

Directions

Step 1: Make the shortbread crust

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In a bowl, combine 1/4 cup of the sugar and the flour, then cut in the cold butter, gently incorporating the ingredients until the texture resembles coarse crumbs. Press the crust into an ungreased 13×9-inch baking pan.

Step 2: Create the filling

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Preheat the oven to 425°F. In a bowl, combine the eggs, pumpkin, salt, cinnamon, ginger, cloves and the remaining sugar. Stir in the milk until the mixture becomes smooth, then pour the filling over the crust.

Step 3: Bake the dessert

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Bake the pumpkin shortbread bars at 425° for 15 minutes. Reduce the heat to 350°, and bake for an additional 50 to 55 minutes or until the filling is set.

Step 4: Cool and chill

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Let the dessert cool in the pan, on a wire rack. Then cover and refrigerate it overnight.

Step 5: Cut into squares

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When you’re ready to enjoy the dessert, cut it into 15 squares. Serve the bars with whipped cream and additional cinnamon sprinkled on top, if desired.

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Pumpkin Shortbread Bar Variations

• Try different warming spices: Apart from those listed, consider using allspice, nutmeg, turmeric or even cardamom. Just make sure you don’t overdo things, as you don’t want to overpower your dessert.
• Whip the egg whites: For an ultra fluffy filling, first separate the egg yolks from the whites. Next, fully mix the egg yolks and the other ingredients of the filling. In a clean bowl, whip the egg whites until stiff peaks form, and finally, fold them into the filling mixture.
• Add a nutty topping: A little nutty crunch can make these pumpkin shortbread bars even tastier. Try using the topping in this praline pumpkin pecan pie, or simply top your dessert with candied pecans.

How to Store Pumpkin Shortbread Bars

To store any leftovers, place the pumpkin shortbread bars in an airtight container. Make sure you don’t stack them, as they’re delicate. Keep them in the fridge for up to four days.

Can I freeze pumpkin shortbread bars?

Place the bars in snug rows in an airtight container, and store it in the freezer for up to three months. When you’re ready to enjoy them, move them from the freezer to the fridge and allow them to thaw overnight.

Pumpkin Shortbread Bar Tips

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What are common mistakes when making shortbread?

Many people are tempted to overwork shortbread dough because they assume it won’t bake properly if it’s left crumbly. But this is exactly what we want—a crumbly, crisp crust—so trust the process.

Is it best to chill shortbread dough before baking?

One of the secrets to making shortbread is chilling it for a quick 30 minutes before baking. This helps the butter solidify so that when you bake it, it doesn’t melt into the dough any more than necessary. Ultimately, this will help you achieve that signature crumbly shortbread texture.

How can I keep the bottom of pumpkin shortbread bars from getting soggy?

One way to avoid this is to blind bake the crust. This means pre-baking the crust at 350° for 10 to 15 minutes. If you’ve never done this before, it may be useful to learn how to blind bake pie crust (the same general rules apply for shortbread and flaky pie crusts).