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.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe 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.

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