Are you sick of pumpkin yet? I’m not, and I’ve been testing pumpkin recipes since August. TBH, I spend most of the year just waiting for October in all its pumpkin-flavored glory to roll around, so I’ll happily stay here eating Pumpkin Donuts with Maple Glaze, Pumpkin Shortbread Cookies, and Pumpkin Eclairs as long as the air is crisp and the leaves are red and gold.
The one thing I don’t do is break out pumpkin pie until November. Why? I don’t know. Probably for the same reason I only watch Christmas movies between December 1st and the 25th. But, if you are craving pumpkin pie, minus the pie, you’re going to love this recipe: Shortbread Pumpkin Pie Bars with Brown Sugar Streusel and Sweet Cream Drizzle.
This recipe is a totally gaming the no pumpkin pie until November system, because it’s technically a bar, with a killer shortbread base, but the pumpkin layer is literally exactly the same as pumpkin pie.
And, on top of it all is a brown sugar streusel, because as I already established with my Cinnamon Apple Crumb Muffins and Dutch Apple Galette, streusel is one of the greatest things in the world. Finally, there’s a cute little sweet cream drizzle, because it looks pretty and tastes even better. 😉
Best thing about these Shortbread Pumpkin Pie Bars is that they freeze super well, so you can enjoy one, share one, and pop the rest in the freezer to enjoy when you feel like something pumpkiny and delicious. I have one left from this batch and it’s been calling to me all morning…
Shortbread Pumpkin Pie Bars Recipe Tips
Since this is a small-batch recipe, you’ll need a 5×7-inch baking dish or something with approximately 35 square inches of surface area. I like these Pyrex containers* for all my small-batch baking because they’re handy, dishwasher safe, and come with a lid for easy storage. These bars freeze very well. To freeze, freeze solid on a plate and then store in a freezer bag for up to 2 months. To eat, allow bars to sit at room temperature for about 20 minutes. For the easiest removal and prettiest looking bars, use parchment paper in your baking pan. To line your pan, fold a sheet of parchment paper in half and cut it down so it will fit lengthwise in your greased pan. Press the parchment down over the greased surface and fold the curly ends over the long sides (the short sides will be bare). Trim if necessary. When the bars are done and cooled, you should be able to loosen the short sides with a thin knife and lift the bars right out by the sides of the paper. For more fall desserts, try The BEST Dutch Apple Pie, Cinnamon Sugar Pumpkin Donuts, Small-batch Pumpkin Cupcakes, and Small-batch Pumpkin Cookies With Cream Cheese Frosting.
