Small-batch Shortbread Pumpkin Pie Bars

Name: Small-batch Shortbread Pumpkin Pie Bars
Total time: 1 h
Yield: 6 bars
Ingredients: 1/4 cup (2oz) unsalted butter; 1/4 cup (30g) powdered sugar; 1 tablespoon + 1 teaspoon (17g) granulated sugar; 2 teaspoons vanilla extract; 1/2 cup (60g) all-purpose flour; 1/4 teaspoon salt; 1/2 cup milk; 1/2 cup (122g) canned pumpkin puree; 1/4 cup (50g) packed brown sugar; 1 large egg yolk; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; pinch ground cloves; 1/4 cup (30g) all-purpose flour; 3 tablespoons (38g) packed brown sugar; 2 tablespoons (1oz) unsalted butter; 1/4 cup (30g) powdered sugar; 2-3 teaspoons heavy cream; 1/4 teaspoon vanilla extract

User Reviews

4.4

15 reviews

Good

Total Time
1 hr
Servings
6 bars
Calories
295 kcal
Course
Dessert
Cuisine
American

Small-batch Shortbread Pumpkin Pie Bars

Jack Kelley

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These small-batch Shortbread Pumpkin Pie Bars are everything you love about pumpkin pie, but with an easy shortbread base, crunchy streusel topping, and sweet cream drizzle!

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Ingredients

Servings

Shortbread Base

1/4 cup (2oz) unsalted butter room temperature
1/4 cup (30g) powdered sugar
1 tablespoon + 1 teaspoon (17g) granulated sugar
2 teaspoons vanilla extract
1/2 cup (60g) all-purpose flour
1/4 teaspoon salt

Pumpkin Pie Layer

1/2 cup milk any percentage
1/2 cup (122g) canned pumpkin puree
1/4 cup (50g) packed brown sugar
1 large egg yolk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
pinch ground cloves

Brown Sugar Streusel

1/4 cup (30g) all-purpose flour
3 tablespoons (38g) packed brown sugar
2 tablespoons (1oz) unsalted butter room temperature

Sweet Cream Drizzle

1/4 cup (30g) powdered sugar
2-3 teaspoons heavy cream or milk
1/4 teaspoon vanilla extract

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Instructions

Shortbread Base

Preheat your oven to 350°F. Lightly grease a 5x7-inch baking dish and line with parchment paper.
In a medium bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy, 1 to 2 minutes. Beat in vanilla until well-mixed.
Stir in flour and salt until mixed. Scrape dough into your prepared baking dish and press it out into an even layer over the bottom. Bake for 18 to 21 minutes, until lightly browned.
In a medium bowl, whisk together milk, pumpkin puree, brown sugar, egg yolk, cinnamon, salt, ginger, nutmeg, and cloves.
Pour over baked shortbread base and bake for 15 minutes.

Streusel

While your pumpkin pie layer is baking, in a small bowl, stir together flour and brown sugar. Use your fingers or a fork to mix softened butter into the dry ingredients until crumbs form. Place streusel in the refrigerator until you are ready to use it.
Once the timer goes off, drop streusel in crumbles over the pumpkin pie surface. Bake for an additional 10 to 15 minutes, until a knife inserted into the center comes out clean.
Cool completely before adding the glaze.

Glaze

In a small bowl, whisk together powdered sugar, cream, and vanilla until smooth. Drizzle over the surface of the bars. Cut into 6 to 8 bars. For the cleanest cuts, cool in the refrigerator for at least 2 hours before cutting. Bars are delicious at room temperature or chilled.