Pumpkin Butterscotch Bars Pumpkin Custard on Buttery Shortbread

Q: What are Pumpkin Butterscotch Bars and how are they different from pumpkin pie?

Pumpkin Butterscotch Bars are a tray bake with an autumn-spiced pumpkin custard layered over a buttery shortbread crust and finished with melted butterscotch — think pumpkin pie flavors in a portable, bar form. Unlike a pie, they have a crisp shortbread base rather than flaky pastry and include melted butterscotch chips and a glossy drizzle for extra sweetness and texture. They’re easier to portion for parties and travel well, making them great for potlucks and holiday cookie trays.

Q: How do I prevent a soggy crust when making these bars?

Par-bake the shortbread crust for 10–12 minutes until it’s just set and the edges start to colour; this creates a barrier so the custard won’t soak in. Press the crust evenly and don’t over-moisten the dough — use room-temperature egg yolk as called for — and chill the finished bars before slicing so the filling firms and won’t weep into the base. For extra insurance, let the bars cool an hour at room temperature before chilling.

Q: Can I make Pumpkin Butterscotch Bars ahead of time, and what’s the best way to store them?

Yes — they actually improve after chilling and are ideal made a day ahead. Cool to room temperature, then refrigerate (covered) for up to 4–5 days; for longer storage, freeze whole or cut bars in an airtight container for up to 2 months, separating layers with parchment. Thaw overnight in the fridge and warm briefly if you like them slightly soft, but keep them chilled while transporting to maintain clean slices.

Pumpkin Butterscotch Bars My GoTo Fall Dessert Tray Bake

By Emma SterlingOctober 3, 2025

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Quick Hook

Pumpkin Butterscotch Bars are the cozy Fall Dessert you need.
They marry pumpkin spice and rich butterscotch in one bite.

I made these last October for friends.
My kitchen smelled like a bakery. Oh my gosh!

Fun fact: pumpkin puree is packed with vitamin A.
That tiny fact makes these feel like a Healthy Fall Desserts win.

This is a playful spin on classic pumpkin pie.
Think of them as Pumpkin custard bars with shortbread crust .

Brief Overview

This idea nods to American Thanksgiving desserts.
It’s an update on familiar Fall Treats everyone loves.

Difficulty is medium, and timing matters.
Par-bake the crust and chill for 2 hours or overnight .

Prep is about 20 minutes active.
Bake time for filling is 25– 30 minutes at 350° F ( 175° C) .

Yield is 12 16 bars, depending on cuts.
Serve small for parties or larger for dessert plates.

This is also a solid Pumpkin spice tray bake choice.
It travels well as make-ahead holiday baking bars .

Main Benefits

Pumpkin adds fiber and vitamin A naturally.
Butterscotch brings mellow caramel notes and comfort.

These are perfect for Thanksgiving and potlucks.
They also work as Delicious Halloween Desserts at parties.

What makes them special is texture contrast.
A crisp shortbread crust meets silky pumpkin custard.

The chips melt into pockets of sweet gold.
Finish with a Butterscotch drizzle pumpkin bars gloss and salt.

Honestly, this is my go-to for autumn guests.
People call it the best Pumpkin Butterscotch Bars recipe .

If you want crunch, add toasted pecans.
For a lighter twist, swap evaporated milk for milk.

Ready to bake? Let’s move on to ingredients.

Ingredients & Equipment

I love making Pumpkin Butterscotch Bars every October. Searches for pumpkin spice spike in fall. It feels seasonal and cozy. Oh my gosh, the smell alone sells it.

Main Ingredients

For the crust:

1 1/2 cups (190 g) all-purpose flour
1/2 cup (100 g) packed light brown sugar
1/4 tsp fine sea salt
1/2 tsp baking powder
1/2 cup (113 g) unsalted butter, cold and cubed
1 large egg yolk (about 18 g ), room temp
1 tsp vanilla extract (optional)

For the pumpkin custard:

15 oz (425 g) pure pumpkin puree (not pie filling) quality note: choose thick, smooth puree
3/4 cup (150 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
2 large eggs, room temp
1/2 cup (120 ml) evaporated milk or whole milk
1 tsp vanilla extract
1 1/2 tsp pumpkin pie spice (or mix: 1 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg + pinch cloves)
1/4 tsp fine sea salt

For the butterscotch:

1 1/2 cups (255 g) butterscotch chips, divided
2 tbsp (28 g) unsalted butter (for drizzle)
2 3 tbsp (30 45 ml) heavy cream (to loosen drizzle)

Finishing:

Flaky sea salt, a light pinch

Seasoning Notes

Use warm spice blends. Cinnamon and nutmeg are the anchors. Add ginger for bite. Cloves are optional. For a lighter profile, cut brown sugar by 2 tbsp .

Want a holiday twist? Add 1/4 tsp ground cardamom. No pumpkin pie spice? Use the mix above.

Quick swaps: canned pumpkin swaps easily with fresh roasted and pureed pumpkin. No butterscotch chips? Use white chocolate chips.

Equipment Needed

Essential tools only: 9 x 13 inch (23 x 33 cm) baking pan, parchment paper, mixing bowls, pastry cutter or food processor, rubber spatula, small saucepan, wire rack.

Common alternatives: use a fork if no pastry cutter. Use microwave safe bowl for melting. A 9 x 13 pan can be swapped for an 8 x 8 for thicker bars.

I once forgot parchment. Big mistake. Bars stuck. Don’t do that. These are perfect for a Fall Dessert , Thanksgiving dessert bars , or Delicious Halloween Desserts .

Make them ahead. They travel well. Honestly, you’ll get happy sighs.

Cooking Method

Fun fact: pumpkin desserts rule fall dessert menus. I love that.
Pumpkin Butterscotch Bars taste like autumn in a pan.

Prep Steps

Do mise en place first. Chop, measure, and line the pan.
Save time by warming chips slightly. Melt them briefly.
Keep cold butter cold. It makes a flaky shortbread.
Safety reminder: handle the hot pan slowly. Use oven mitts.
Safety tip: test custard with an instant thermometer.

step-by-step Process

Pumpkin Butterscotch Bars Pumpkin Custard on Buttery Shortbread presentation

Preheat oven to 350° F ( 175° C) . Line a 9x13 pan.
Make crust and press evenly. Par-bake 10– 12 minutes . Edges should blush gold.
Whisk pumpkin filling until smooth. Stir in 1 cup butterscotch chips.
Pour filling over warm crust. Scatter remaining chips on top.
Bake 25– 30 minutes at 350° F ( 175° C) . Edges set. Center should jiggle slightly.
Check internal temp near center: ~ 165° F ( 74° C) if using a thermometer.
Cool to room temperature. Chill at least 2 hours , ideally overnight.
Melt chips with butter and cream. Drizzle glossy sauce over chilled bars.

Visual cues: crust edges pale golden. Filling set at edges. Center slightly wobbly. Butterscotch drizzle should be shiny and smooth.

Pro Tips

Par-bake the crust to avoid sogginess. This is crucial.
Warm your knife under hot water between cuts. It makes clean slices.
Shortcut: use a food processor for the crust. It saves time.

Common mistakes: overbake until the center is dry. Under chill and bars smear. Overheat chocolate chips and they seize. If chips grain, add cream and stir gently.

make-ahead options: these are perfect make-ahead holiday baking bars. Chill overnight. Pack them for Thanksgiving dessert bars or potlucks. They travel well.

I once skipped chilling. Disaster happened. Bars fell apart. Never again. Honestly, chilling is the step that saves your life.

These bars fit right into Fall Treats and Delicious Halloween Desserts lists. Try them as a Pumpkin spice tray bake.

They even work as slightly healthier fall desserts when you tweak sugars. If you want, I can scale this Pumpkin Butterscotch Bars recipe down.

Which size do you need?

Recipe Notes quick tips and my two cents

“My mum always said, Everyone comes for dessert.” That still rings true. These Pumpkin Butterscotch Bars do exactly that. They’re great as a Fall Dessert or a show stopping Thanksgiving dessert bars option.

Serving Suggestions

Serve on a rustic wooden board. Add a scoop of vanilla ice cream. Or a dollop of whipped cream and a dusting of cinnamon.

For cozy vibes, pair with chai tea or a spiced latte. For evening treats, try a tawny port or sweet sherry.

These also work as Delicious Halloween Desserts for a party. I once served them at a potluck. They vanished within minutes.

Storage Tips

Refrigerate in an airtight container. Keep chilled up to 4 days. If you want to freeze, wrap bars tightly. Freeze up to 2 months.

Thaw overnight in the fridge. To reheat, warm slices briefly. Use 325° F for 8 10 minutes for a gentle reheat.

Or microwave on low for 15 20 seconds. Don’t overheat or the custard turns grainy.

Variations

Want healthy swaps? Make it a Healthy Fall Desserts version. Use coconut milk and flax eggs for a dairy-free, vegan style.

Swap the shortbread crust for a gluten-free flour blend for GF bars. For seasonal changes, add toasted pecans or swap butterscotch for salted caramel.

Try a Pumpkin spice tray bake twist by adding extra cinnamon and nutmeg. Pro tip: sprinkle chopped pecans before baking for crunch.

Nutrition Basics

Per serving (if you cut 16 bars): about 290 calories. Protein roughly 3.5 grams. Fat near 14 grams. Carbs about 39 grams.

Sugar around 24 grams. These are indulgent, yes. But pumpkin adds fiber and vitamin A. The pumpkin custard bars with shortbread crust still bring some real nutrition.

Final note

These are classic make-ahead holiday baking bars. They travel well. Slice cleanly after chilling. Honestly, they make the kitchen smell like autumn magic. Go bake them. You won’t regret it.

Fall Dessert Pumpkin Butterscotch Bars Irresistible Butterscotch Drizzle

Frequently Asked Questions

What are Pumpkin Butterscotch Bars and how are they different from pumpkin pie?

Pumpkin Butterscotch Bars are a tray bake with an autumn spiced pumpkin custard layered over a buttery shortbread crust and finished with melted butterscotch think pumpkin pie flavors in a portable, bar form.

Unlike a pie, they have a crisp shortbread base rather than flaky pastry and include melted butterscotch chips and a glossy drizzle for extra sweetness and texture. They’re easier to portion for parties and travel well, making them great for potlucks and holiday cookie trays.

How do I prevent a soggy crust when making these bars?

Par-bake the shortbread crust for 10 12 minutes until it’s just set and the edges start to colour; this creates a barrier so the custard won’t soak in. Press the crust evenly and don’t over moisten the dough use room temperature egg yolk as called for and chill the finished bars before slicing so the filling firms and won’t weep into the base.

For extra insurance, let the bars cool an hour at room temperature before chilling.

How can I tell when the pumpkin custard filling is done without overbaking?

The filling should look set at the edges and still have a slight, centered jiggle it will finish setting as it cools. If you prefer numbers, an instant read thermometer in the center should read about 165°F (74°C).

Avoid a fully firm center or heavy browning; overbaking makes the custard dry and crack like an overdone pumpkin pie.

Can I make Pumpkin Butterscotch Bars ahead of time, and what’s the best way to store them?

Yes they actually improve after chilling and are ideal made a day ahead. Cool to room temperature, then refrigerate (covered) for up to 4 5 days; for longer storage, freeze whole or cut bars in an airtight container for up to 2 months, separating layers with parchment.

Thaw overnight in the fridge and warm briefly if you like them slightly soft, but keep them chilled while transporting to maintain clean slices.

What are easy substitutions or variations for dietary needs and to change the flavour?

For gluten-free use a 1:1 GF flour blend and par-bake the crust as directed; for vegan, swap vegan butter, use two flax “eggs” and full-fat coconut milk instead of evaporated milk, and choose dairy-free butterscotch or caramel chips.

Variations include folding toasted pecans into the filling for crunch, swapping caramel chips or chocolate for butterscotch, or making an 8×8 pan for thicker bars small swaps change the profile but not the basic technique.

Any quick tips for melting butterscotch and getting neat slices like a bakery?

Melt chips gently over low heat or in short microwave bursts, and add a tablespoon of cream if they look grainy overheating can make them seize. For bakery-clean slices, chill thoroughly, lift the slab out on the parchment, and use a sharp knife warmed under hot water and wiped dry between cuts to get glossy, neat edges.

A final pinch of flaky sea salt on the drizzle gives a professional sweet-and-salty finish.

Pumpkin Butterscotch Bars Pumpkin Custard On But

Pumpkin Butterscotch Bars My GoTo Fall Dessert Tray Bake Recipe Card

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Preparation time:30 Mins

Cooking time:30 Mins

Servings:12-16 bars (recommended 16 small bars)

Instructions:

Preheat oven to 350°F (175°C). Line a 9 x 13 inch baking pan with parchment, leaving an overhang, and lightly grease the parchment.
Make the crust: combine flour, brown sugar, salt, and baking powder. Cut in cold cubed butter until mixture resembles coarse crumbs. Add egg yolk and vanilla and mix until dough comes together; press evenly into prepared pan.
Par-bake the crust: bake 10 12 minutes until set and edges just begin to color. Remove from oven and let cool 5 minutes.
Prepare the pumpkin filling: whisk together pumpkin puree, granulated sugar, brown sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Stir in 1 cup (170 g) butterscotch chips.
Assemble and bake: pour filling over the warm par-baked crust and smooth the top. Sprinkle the reserved 1/2 cup (85 g) butterscotch chips over the filling. Bake 25 30 minutes at 350°F (175°C) until edges are set and center is slightly wobbly (internal ~165°F / 74°C optional).
Cool and chill: cool on a wire rack to room temperature (about 1 hour), then chill in the refrigerator at least 2 hours or overnight to firm up for clean slices.
Make the butterscotch drizzle and finish: melt remaining 1/2 cup chips with 2 tbsp butter and 2 3 tbsp cream in a small saucepan over low heat or in short microwave bursts, stirring until smooth. Thin with extra cream if needed. Drizzle over chilled bars and sprinkle with flaky sea salt if desired.
Slice and serve: lift bars from pan on parchment, place on a cutting board, and use a sharp knife warmed under hot water and dried between cuts for clean edges. Cut into 12 16 bars and serve chilled or at room temperature.