September 24, 2025
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If you think pumpkin pie is the only way to enjoy pumpkin this season, then you have a new favorite dessert. This pumpkin billionaire shortbread features butter shortbread, creamy pumpkin pie stuffing, melted chocolate chips, crunchy walnuts and caramel drizzle. It is rich and layered, so you will probably put your pinky fingers while eating them.
Ingredient Notes + Variations
This recipe layers classic shortbread with pumpkin pie filling, chocolate and caramel. Each component is simple, but together we create the next level dessert. This is a simple recipe and most of the ingredients you may already have in your pantry! If you want to double this recipe, use a large pot, such as a 9×13 baking dish. There are a few ingredients to be aware of.
Caramel Sauce – Finish your bar with your homemade caramel sauce or store purchase. Butter – Soft butter creates a soft shortbread base. Pumpkin – Always use pure pumpkin (not pie filling). Walnuts – Toast for extra crunch and flavor.
How to make a pumpkin shortbread bar
These pumpkin pie bars are easy to assemble into one bread. The shortbread is quickly tucked in, the filling is whipped into one bowl, and the topping is a simple sprinkle that drizzles before baking. For more information on the complete recipes, including ingredients you need, measurements and more, see the printable recipe cards at the bottom of this post.
1. Preheat + Preparation bread
Preheat the oven to 325°F. Arrange 8×8 square dishes with parchment or foil and lightly spray with cooking spray. Please put it aside.
Pro Tip: If you want to take these pumpkin shortbread bars for some function and look great, we recommend placing 8×8 dishes in parchment or foil and waiting until they are completely cool before removing and cutting.
2. Prepare a shortbread base
2. Make pumpkin stuffing
In another bowl, whisk together pumpkin, brown sugar, cinnamon, nutmeg + flour
Mix until smooth
3. Assemble the bar
4. Add caramel sauce + bake
Drizzle caramel sauce on top
Filling Set + Bake until edges turn golden
5. Cool + Serve
Offer a completely cool bar before removing and serving the cut into 16 equal squares
Tips for success
Use a sharp knife to wipe between cuts to keep the squares clean. Allow the bar to cool completely before cutting for a neat slice. If you want extra clean layers, cool them before serving.
What to serve with pumpkin pie bar
These bars are a unique twist on classic pumpkin pie and offer the same spice filling, but with a rich, crunchy base of shortbread cookies. Whether you’re a fan of pumpkin spices or in the mood for a sweet thing, these pumpkin shortbread bars hit the spot. Enjoy autumn slices with each bite! Printable recipe cards can be found below, Happy Baking! 🙂
Pumpkin billionaire shortbread
These pumpkin shortbread bars are the perfect holiday dessert! It has a buttery shortbread bottom and topped with chocolate chips, walnuts and caramel.
material
It’s a US customary measure
1x2x3x
Instructions
Preheat the oven to 325°F. Arrange 8×8 square dishes with parchment or foil and lightly spray with cooking spray. Please put it aside.
In a large bowl, combine the ingredients from the shortbread until all ingredients are wet. Press evenly onto the bottom of the prepared bread. Please put it aside.
In another large bowl, whisk together the pumpkin filling ingredients. Mix until smooth.
Pour into the shortbread and smooth the top.
Sprinkle nuts and chocolate chips on top and lightly press to stuff them in.
Drizzle caramel sauce over the entire dessert.
Bake for 45 minutes to an hour or until pumpkin stuffing is set.
Allow to cool completely before removing. Cut into 16 equal squares and serve.
Note
Storage Instructions
Room temperature: Store in an airtight container for up to 2 days.
Refrigerated: Keep for up to 5 days.
Freeze: Wrap firmly with plastic wrap and then foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Go ahead: Bake completely and chill, then store covered until ready to slice and serve.
nutrition
calorie: 182kcalcarbohydrates: twenty fourgprotein: 2gfat: 9gSaturated fat: 5gPolyunsaturated fat: 1gJanuary Saturated Fat: 2gTrans Fat: 0.2gcholesterol: 15mgsodium: 61mgpotassium: 106mgfiber: 2gsugar: 13gVitamin A: 3758iuVitamin C: 1mgcalcium: twenty threemgiron: 1mg
More pumpkin recipes to try
If you are creating this recipe, I would really appreciate it if you could give me a star rating and leave a review in the comments! If you have a photo of the finished dish, please post it on Instagram using the hashtag #laurenslatest and tag it with @laurens_latest.
(Tags Translate) Brown Sugar (T) Butter (T) Caramel Sauce (T) Chocolate Chips (T) Cinnamon (T) Flour (T) Nutmeg (T) Pumpkin Puree (T) Sugar (T) Vanilla (T) Warnitz
