Pumpkin Pie Crumb Bars with Sourdough Shortbread Crust
- zafood
- Oct 20
- 5 min read
If you love pumpkin pie but want something easier, these Pumpkin Crumb Bars with Sourdough Shortbread have all the cozy flavor with none of the fuss. A buttery sourdough shortbread crust doubles as the crumble topping, layered with silky spiced pumpkin filling that tastes even better the next day. Perfect for Thanksgiving or any fall gathering — simple to make, easy to slice, and guaranteed to impress.
Why You’ll Love These Pumpkin Pie Bars
All the flavor of pumpkin pie — no pie dish required. The same cozy, spiced filling baked into easy-to-slice dessert bars.
Buttery sourdough shortbread crust and crumble. One dough does double duty for the base and the topping, giving every bite rich flavor and texture.
Perfect make-ahead dessert. Chill, slice, and serve — these bars set beautifully and taste even better the next day.
Warm, cozy fall spices. Cinnamon, nutmeg, and clove make your kitchen smell like Thanksgiving.
Soft, creamy pumpkin layer. Smooth, custardy filling that balances the buttery crumble.
Easy, one-bowl shortbread dough. No mixer required, minimal mess, and quick prep.
Great use for sourdough discard. Adds a subtle tang that enhances the buttery crust and keeps the bars tender.
Ingredients
Shortbread Base and Crumble
226 g (1 cup) unsalted butter, melted or browned
110 g (1/2 cup) granulated sugar
100 g (1/2 cup) sourdough discard
12 g (1 Tbsp) vanilla
6g (1 tsp) salt
360 g (3 cups) all-purpose flour
40 g (4 Tbsp) cornstarch
Pumpkin Filling
200g (¾ cup) pumpkin purée, blotted
80g (â…“ cup) brown sugar
60g (â…“ cup) heavy cream or whole milk
1 egg yolk + 1 egg
15g (1½ Tbsp) all-purpose flour
1½ tsp pumpkin pie spice
½ tsp cinnamon
1 tsp vanilla
â…› tsp salt
Instructions
Preheat oven to 350°F / 175°C and line an 8×8 or 9x9 pan with parchment paper.
Prepare the Crust and Crumble: Stir together the melted butter, sugar, sourdough discard, and vanilla until smooth and incorporated. Add the flour, cornstarch, and salt; mix to form a soft dough.
Divide the dough in half. Place one half in the fridge. Using your fingers or the back of a spoon, evenly press the other half of dough into the bottom of the prepared baking pan. Using a fork, gently prick the dough all over. Transfer the pan to the preheated oven and bake for 15 minutes, or until the edges start to brown and the shortbread crust is baked through. Cool 10 min.
Prepare the Filling: Whisk all filling ingredients until smooth and glossy, like thick caramel. Pour the filling over the crust
Bake: Crumble the chilled remaining dough evenly over the filling. Transfer the pan to the oven and bake 35-40 minutes, or until edges are set, center slightly jiggles, and crumble is golden. Tent the pan if browning too fast.
Cool & Chill: Cool the bars for 1 hour at room temp, then chill 1-2 hours before slicing.
Tips for Success
Blot your pumpkin purée. Extra moisture can make the filling too soft — gently press it between paper towels before measuring for the perfect silky texture.
Use room temperature ingredients. This helps the filling whisk together smoothly and bake evenly.
Don’t skip the chill. Let the bars cool completely before slicing — the pumpkin layer firms up and the crust sets for clean edges.
Bake until the center is just set. A slight jiggle means the filling will be creamy once cooled — over-baking can make it dry or crack.
Frequently Asked Questions
Can I make pumpkin crumb bars ahead of time?
Yes! These bars are a perfect make-ahead dessert. Bake them up to 2 days in advance, let them cool completely, then refrigerate in an airtight container. The flavors deepen as they chill, and the texture stays soft yet sturdy. For serving, slice cold or let them sit at room temperature for 15–20 minutes.
Can I bake these without sourdough discard?
Yes, just substitute an equal amount of all-purpose flour (by weight) and add 1–2 teaspoons of milk or water to balance the dough’s moisture.
Do pumpkin crumb bars need to be refrigerated?
Yes — because of the pumpkin pie-style filling, these bars should be stored in the refrigerator. Keep them covered, and they’ll stay fresh for up to 5 days.
Can you freeze pumpkin crumb bars?
Absolutely. Once baked and cooled, cut into squares and freeze in a single layer until solid, then transfer to a freezer-safe container. They’ll keep for 2–3 months. Thaw overnight in the fridge before serving.
What’s the best way to cut pumpkin bars cleanly?
For sharp, bakery-style edges, chill the bars for at least 2 hours before slicing. Use a long, sharp knife wiped clean between cuts.
How do I know when pumpkin crumb bars are done baking?
The edges should look slightly golden, and the center should jiggle just a little when you gently shake the pan. It will set fully as it cools.
Can I serve these warm?
They’re best once cooled and set — but slightly chilled or at room temperature gives the perfect creamy-yet-buttery texture.
Troubleshooting
My bars turned out too soft or soggy.
The pumpkin purée likely had too much moisture. Next time, blot the purée with paper towels before measuring. Also make sure the bars are fully cooled and chilled before slicing — they’ll firm up beautifully in the fridge.
The crumble topping sank into the pumpkin filling.
This can happen if the filling was very thin or over-mixed. Try whisking the filling just until smooth (not frothy) and scatter the crumble gently over the top, leaving some larger chunks for texture.
The crust feels underbaked.
Be sure to par-bake the shortbread base until lightly golden before adding the filling. Ovens vary — if yours runs cool, bake 3–5 minutes longer next time before layering.
The filling cracked while baking.
That means it was slightly over-baked. Remove the bars when the center still has a gentle jiggle — it will set as it cools, just like cheesecake.
These Pumpkin Pie Crumb Bars with Sourdough Shortbread take everything you love about pumpkin pie and make it simpler, cozier, and even more delicious. They’re buttery, spiced, and perfectly sliceable — the kind of make-ahead Thanksgiving dessert you’ll bake year after year.
If you try this recipe, I’d love to see your bake! Snap a photo and tag me on Instagram @zafo0d so I can share your creation.
Looking for more cozy fall bakes? Try: