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Perfect Small-Batch Pumpkin Pie Bars: Easy Fall Dessert

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These small-batch pumpkin pie bars feature a buttery shortbread crust and a silky, spiced pumpkin filling. Perfect for two (or one), they deliver all the cozy fall flavor without the commitment of a full pie.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (1 stick or 113g) unsalted butter, cold and cut into small cubes
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (150g) sweetened condensed milk
  • 1 large egg
  • 1 egg yolk
  • 2 tablespoons (25g) packed brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray with non-stick spray or brush with melted butter.
  2. In a medium bowl, whisk together flour, powdered sugar, and 1/4 teaspoon salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in vanilla and toss until dough just comes together (crumbly is fine).
  3. Press dough evenly into the prepared pan. Bake for 15-18 minutes until edges are light golden and top is set. Let cool on a wire rack for 10 minutes.
  4. In a small bowl, whisk together pumpkin puree, sweetened condensed milk, egg, egg yolk, brown sugar, pumpkin pie spice, cinnamon, and 1/8 teaspoon salt until smooth.
  5. Pour filling over pre-baked crust and spread evenly. Tap pan gently to release air bubbles. Bake for 25-30 minutes until edges are set and center jiggles slightly. Cool completely at room temperature (about 1 hour), then refrigerate for at least 2 hours or overnight.
  6. Use parchment overhang to lift bars out. Cut into 9 squares with a sharp knife, wiping clean between cuts.

Notes

For clean slices, chill bars thoroughly before cutting. Use a sharp knife and wipe it clean between cuts. The crust can be made with a food processor for speed. If using a 9×9 pan, bars will be thinner and may bake faster (check at 20 minutes).

Nutrition

Keywords: pumpkin pie bars, small batch, fall dessert, pumpkin bars, shortbread crust

Find it online: https://twinkletaste.com/perfect-small-batch-pumpkin-pie-bars-easy-fall-dessert/