Pumpkin Cream Crumb Bars have three delicious layers in every bite! A buttery shortbread crust is topped with smooth, spiced pumpkin cream and a sweet brown sugar crumble. They are so good, you might want to serve them alongside your pumpkin pie at Thanksgiving! I love having another pumpkin dessert to share, especially one that’s easy to cut into bars.
These bars are based on my Vanilla Cream Crumb Bars, one of my favorite layered desserts. For this fall version, I added pumpkin and pumpkin pie spice to the creamy filling and brown sugar to the crumble, giving the bars a richer, cozier flavor while keeping that buttery shortbread base I love.
Ingredients & Substitutions
- Shortbread crust: The homemade shortbread crust is made with flour, granulated sugar, kosher salt, and unsalted butter. It gives the bars a buttery, sturdy base for the pumpkin cream filling.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, which already contains added spices and sweeteners.
- Whole milk and heavy whipping cream: These make the pumpkin filling smooth and creamy. Whole milk works best, and I would not replace the heavy cream with a lower-fat milk.
- Light brown sugar: Adds sweetness and a little molasses flavor to both the pumpkin filling and the crumble topping. You can use dark brown sugar for a deeper flavor.
- Cornstarch: Helps thicken the pumpkin cream so the bars hold their shape when sliced.
- Kosher salt: Balances the sweetness in the filling and crumble.
- Pumpkin spices: Ground cinnamon, ginger, nutmeg, and cloves give the filling its classic pumpkin spice flavor. You can use 2 ¼ teaspoons of pumpkin pie spice instead.
- Eggs: Help the pumpkin filling set as it cooks and bakes. Room-temperature eggs are easier to mix into the filling.
- Vanilla extract: Adds a little extra flavor to the pumpkin cream.
- Crumble topping: Made with all-purpose flour, light brown sugar, kosher salt, and melted unsalted butter, this topping bakes into sweet, buttery crumbs. Keep some crumbs small and squeeze others into larger clusters for a nice texture.
Tips for the Best Pumpkin Cream Crumb Bars
- Press the crust firmly. Spread the shortbread dough evenly in the pan and press it down well so it holds together under the pumpkin filling.
- Temper the eggs slowly. Whisking the hot pumpkin mixture into the eggs a little at a time helps keep them from scrambling.
- Keep the filling smooth. After adding the eggs, cook the filling over low heat and stir constantly. Don’t let it boil.
- Make different-sized crumbs. When preparing the topping, leave some crumbs small and squeeze others into larger clusters for a nice mix of textures.
- Let the bars chill completely. The pumpkin cream needs time to set. Refrigerate the bars for at least 2 hours before slicing, or longer for cleaner cuts.
FAQs
Can I make Pumpkin Cream Crumb Bars ahead of time?
Yes! These bars are a great make-ahead dessert. You can prepare them a day before serving and keep them covered in the refrigerator until you’re ready to cut and serve them.
Can I use a different crust?
Yes! A graham cracker crust would be a delicious alternative to the shortbread crust. You could also use crushed gingersnap cookies for a little extra spice that pairs well with the pumpkin filling. Press the crust firmly into the pan and pre-bake it according to your crust recipe before adding the pumpkin cream.
Why does the pumpkin filling need to be cooked on the stovetop first?
Cooking the filling on the stovetop helps the cornstarch thicken the mixture before it goes into the oven. This gives the pumpkin cream a smooth, pudding-like texture that sets nicely between the crust and crumble topping.
How do I know when the bars are done baking?
The crumble topping should be golden brown, and the center of the filling should have only a slight jiggle. The filling will continue to set as the bars cool and chill in the refrigerator.
Why do the bars need to chill before cutting?
Chilling gives the pumpkin cream time to firm up so the bars hold their shape when sliced. For the cleanest cuts, refrigerate them for at least 2 hours, or longer if you have time.
Can I use pumpkin pie spice instead of the individual spices?
Yes! Replace the cinnamon, ginger, nutmeg, and cloves with 2¼ teaspoons of pumpkin pie spice.
Can I double this recipe?
Yes! Double the ingredients and use a 9 × 13-inch baking pan. The baking time may vary, so watch for a golden crumble topping and a center that has just a slight jiggle before removing the bars from the oven.
How To Store Pumpkin Cream Crumb Bars
Refrigerate: Because these bars have a creamy pumpkin filling made with eggs and dairy, store them in an airtight container in the refrigerator. They will keep for up to 4 days.
Freeze: You can freeze the bars for up to 2 months. Once completely chilled, cut them into squares and place them in a single layer in a freezer-safe container, separating layers with parchment paper. Thaw in the refrigerator overnight before serving. The crumble topping may soften a little after freezing.
To Serve: These bars are best served chilled or slightly cool from the refrigerator, when the pumpkin cream is firm enough to hold its shape.
Pumpkin Cream Crumb Bars
Ingredients
Shortbread Crust
- 1 cup (125 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
Pumpkin Cream Filling
- 1 cup (245 g) pure pumpkin
- ½ cup (122 g) whole milk
- ½ cup (119 g) heavy whipping cream
- ½ cup (100 g) light brown sugar, packed
- 3 tablespoons (24 g) cornstarch
- ¼ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (67 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons (71 g) unsalted butter, melted, slightly cooled
Instructions
- Preheat oven to 350°F. Line an 8 × 8-inch baking dish with parchment paper, leaving an overhang on the sides to make the bars easier to lift out. Lightly spray with nonstick cooking spray.
Shortbread Crust
- In a medium bowl, whisk together the flour, sugar, and salt.
- Add the softened butter and mix with a fork or your hands until the mixture forms a moist, crumbly dough that holds together when squeezed. Press firmly and evenly into the prepared pan.
- Bake for 15 to 18 minutes, or until the edges are lightly golden. While the crust bakes, prepare the pumpkin cream filling.
Pumpkin Cream Filling
- In a medium saucepan over medium heat, whisk together the pumpkin, milk, heavy cream, brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and cloves. Cook, whisking frequently, for 4 to 6 minutes, or until the mixture is hot and noticeably thickened. Reduce the heat to low.
- In a separate medium bowl, whisk together the eggs and vanilla. Slowly whisk about ½ cup of the hot pumpkin mixture into the egg mixture to temper the eggs.
- Pour the tempered egg mixture back into the saucepan. Cook over low heat, stirring constantly, for another 2 to 3 minutes, or until the filling is smooth and thickened to a pudding-like consistency. Do not let it boil.
- Immediately pour the hot pumpkin filling over the pre-baked crust and spread it into an even layer.
Crumble Topping
- In a small bowl, whisk together the flour, brown sugar, and salt. Add the melted butter and stir with a fork until moist crumbs form. Gently squeeze some of the mixture together with your fingers to create a combination of small crumbs and larger clusters.
- Sprinkle the crumble evenly over the warm pumpkin filling.
- Bake for 30 to 35 minutes, or until the crumble is golden brown and the center has only a slight jiggle.
- Let the bars cool completely in the pan on a wire rack, about 1 hour. Refrigerate for at least 2 hours, preferably longer, before lifting them out of the pan and cutting into bars.
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