Description
Deliciously rich Pumpkin Pie Bars featuring a buttery shortbread crust, a smooth spiced pumpkin filling, and a crunchy walnut streusel topping. Perfect for fall gatherings or any time you crave a festive, comforting dessert in bar form.
Ingredients
Scale
Shortbread Crust
- 2 cups butter (slightly softened)
- 3/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 tablespoon vanilla extract
- 1 & 1/2 teaspoons kosher salt
- 4 cups all-purpose flour (spooned and leveled)
Walnut Dough
- 3/4 cup chopped walnuts
- portion of dough reserved (slightly smaller than crust dough)
Pumpkin Filling
- 2 cups pumpkin puree (not pumpkin pie mix)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon cardamom (optional)
Streusel Topping
- 3 tablespoons butter (melted)
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
Instructions
- Make the shortbread crust: In a large bowl or stand mixer, beat the 2 cups of slightly softened butter until smooth and creamy, about 2 minutes.
- Add sugars: Mix in 3/4 cup granulated sugar and 1/2 cup packed brown sugar, beating for another minute until the mixture is soft and fluffy with no butter chunks.
- Add flavorings: Stir in 1 tablespoon vanilla extract and 1 1/2 teaspoons kosher salt thoroughly.
- Add flour: Add the 4 cups of all-purpose flour one cup at a time, mixing and scraping down sides to incorporate fully, creating the dough.
- Prepare pan and press dough: Grease a 9×13 inch baking pan with butter or nonstick spray. Divide the dough into two portions, one slightly larger. Press the larger portion firmly into the bottom and about an inch up the sides of the pan.
- Chill crust dough: Refrigerate the pressed dough for 20 minutes while preheating the oven to 350°F (175°C).
- Bake crust: Bake the chilled crust for 18-20 minutes until lightly browned. Remove and let cool slightly.
- Add walnuts to reserved dough: Mix the walnuts into the smaller portion of dough, cover, and chill in the refrigerator.
- Make pumpkin filling: In a bowl, whisk together pumpkin puree, eggs, granulated sugar, brown sugar, kosher salt, cinnamon, ginger, nutmeg, cloves, and optional cardamom until smooth.
- Pour filling: Pour the pumpkin filling evenly over the baked crust, leaving about half an inch from the edges.
- Top with walnut dough: Remove walnut dough from fridge and break into quarter-sized chunks, then spread them evenly over the pumpkin filling, allowing some pumpkin to peek through.
- Prepare streusel: Melt 3 tablespoons butter in a small bowl, then add 1/3 cup sugar and 1/3 cup flour. Mix with a fork until crumbly.
- Sprinkle streusel: Evenly distribute the streusel topping over the walnut dough layer.
- Bake bars: Bake the assembled bars at 350°F (175°C) for 35-40 minutes, until the streusel is lightly browned and the filling is set (no jiggle when shaken gently).
- Cool and serve: Let bars cool completely at room temperature or in the refrigerator before slicing and serving.
Notes
- Use pure pumpkin puree, not pumpkin pie mix, for the filling.
- Chilling the dough layers helps maintain structure and texture.
- Storing bars in the fridge will firm them up and enhance flavors.
- Optional cardamom adds a subtle warm spice but can be omitted.
- Press dough evenly in the pan for uniform bars.
