These Pumpkin Pie Bars with a Gingersnap Shortbread Crust are the ultimate fall dessert—rich, creamy, warmly spiced, and incredibly easy to make.
A buttery layer of crushed ginger cookies and brown sugar forms the perfect base for a silky pumpkin filling made with sour cream, warm spices, and vanilla bean.
Baked until set and topped with my homemade Vanilla Bean Cinnamon Whipped Cream, these bars slice beautifully and are ideal for Thanksgiving, holiday gatherings, or cozy autumn baking. Whether you need a crowd-pleasing dessert or a make-ahead pumpkin treat, these pumpkin pie bars deliver classic holiday flavor with irresistible texture and warmth.
Why you’ll love this recipe!
What ingredients do I need?
- Gingersnap Shortbread Crust
Crushed ginger cookies — adds warm spice and a crisp, flavorful base.
All-purpose flour — helps bind the crust and keeps it sturdy for slicing.
Melted unsalted butter — makes the crust rich, buttery, and cohesive.
Dark brown sugar — adds molasses depth and enhances the gingersnap flavor.
Salt — balances sweetness and brightens the spices. - Pumpkin Filling
Pumpkin purée — the star ingredient for that classic fall flavor.
Granulated & dark brown sugar — a perfect blend of sweetness and caramel notes.
Sour cream — adds tang and helps create a silky, custard-like texture.
Eggs + yolk — bind the filling and keep it smooth and creamy.
Pumpkin pie spice & cinnamon — warm, aromatic fall spices.
Salt — enhances every flavor.
Vanilla bean paste — adds richness and depth.
Flour — thickens the filling slightly for clean-cut bars.
Heavy cream — adds luxury, richness, and that velvety custard finish. - Whipped Cream to top. In fact, top with my homemade Vanilla Bean Cinnamon Whipped Cream. For a light, sweet, contrasting texture to the pumpkin and shortbread layers.
Recipe Variations
- Maple Pumpkin Bars — add 2–3 tbsp pure maple syrup to the filling and reduce sugar slightly.
- Chai-Spiced Bars — replace pumpkin pie spice with chai spice blend.
- Bourbon Pumpkin Bars — add 1 tbsp bourbon to the filling for warm depth.
- Chocolate Twist — add mini chocolate chips to the crust or drizzle melted chocolate on top.
Pro Tips
- Press the crust firmly into the pan. Use the bottom of a measuring cup to pack the crust tightly so it slices cleanly without crumbling.
- Bake the crust first. Par-baking ensures it stays crisp and doesn’t get soggy once the filling is added.
- Don’t overmix the pumpkin filling. Overmixing adds air, which can cause cracking. Mix just until combined.
- Bake until slightly jiggly. The center should wobble gently—this is what gives the filling its silky, custard-like texture.
- Cool completely before chilling. This prevents condensation, which can lead to a watery top layer.
- Chill before slicing. Chilled bars cut cleaner and hold their shape beautifully.
- Top right before serving. Add whipped cream or toppings just before serving to keep everything fresh and pretty.
- Try different cookie bases. Gingersnaps add warmth, but Biscoff or graham crackers also work beautifully.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- For the Crust
- Gingersnap cookies can be substituted with graham crackers, Biscoff cookies, or digestive biscuits.
- Melted butter can be substituted with coconut oil for dairy-free.
- Dark brown sugar can be substituted with light brown sugar or coconut sugar.
- For the Filling
- Sour cream can be substituted with Greek yogurt, or full-fat plain yogurt.
- Granulated sugar can be substituted with cane sugar or coconut sugar (batter may darken slightly).
- Dark brown sugar can be substituted with light brown sugar.
- Heavy cream can be substituted with half-and-half or evaporated milk.
- Vanilla bean extract can be substituted with pure vanilla extract.
- Flour can be substituted with cornstarch (use 1 tbsp) or gluten-free 1:1 flour.
- Dairy-Free Options
- Use coconut cream instead of heavy cream.
- Replace sour cream with plant-based yogurt.
- Use dairy-free butter in the crust.
Leftovers and Storage
- Refrigerator: Store bars covered for 3–4 days.
- Freezer: Freeze individual bars for up to 2 months; thaw in the fridge.
- Whipped cream: Add just before serving for the best texture.
But, I Still Have A Few Questions…
Can I make these ahead of time?
Yes! These bars are even better on day two. Chill overnight and slice before serving.
Can I freeze pumpkin pie bars?
Absolutely. Freeze sliced bars in an airtight container for up to 2 months. Thaw in the fridge overnight.
Can I use homemade pumpkin purée?
Yes, but make sure it’s thick and well-drained to avoid a watery filling.
How do I know when they’re done?
The edges should be set and lightly browned, and the center should still have a slight jiggle.
Can I halve the recipe?
Yes — bake in an 8×8-inch pan and reduce bake time slightly.
Can I use light sour cream or light cream?
You can, but the bars will be a little less rich and creamy.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pumpkin Pie Bars
Ingredients
Gingersnap Shortbread Crust
- 1 ½ cups crushed ginger cookies
- ¾ cup all-purpose flour
- 12 tbsp unsalted butter melted
- ½ tsp salt
- 3 tbsp dark brown sugar
Pumpkin Filling
- 1 can pumpkin purée 15 oz
- ¾ cup granulated sugar
- ¼ cup dark brown sugar
- 2 large eggs
- 1 egg yolk
- 2 tsp vanilla bean paste or extract
- ½ cup sour cream
- ½ cup heavy cream
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- ½ tsp salt
- 1 ½ tbsp all-purpose flour
Instructions
Make the Crust
- Preheat oven to 350°F.
- Line a 9×13-inch baking pan with parchment paper.
- In a medium bowl, combine crushed ginger cookies, flour, melted butter, salt, and brown sugar.
- Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake for 10–12 minutes, or until lightly golden.
Make the Pumpkin Filling
- While the crust bakes, add pumpkin purée, granulated sugar, brown sugar, eggs, yolk, and vanilla to a large bowl. Beat until well combined.
- Add the sour cream and mix again.
- Pour in the heavy cream and beat until smooth.
- Add the pumpkin pie spice, cinnamon, flour, and salt. Stir until fully incorporated.
Assemble & Bake
- Pour the pumpkin filling over the warm crust.
- Bake for 35–45 minutes, or until the edges are set and lightly browned. The center may have a slight jiggle—this is perfect.
Cool & Serve
- Allow the bars to cool completely at room temperature.
- Refrigerate until fully chilled (at least 2–3 hours).
- Slice into 24 bars and top each with whipped cream before serving.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.