I’ve been on more of a baking kick than normal the past two weeks. There’s a lot of fall baked goods in the house right now, and I can’t keep up. And on top of that, these Pumpkin Pie Pop Tart Bars are accidentally pretty similar to these Apple Butter Bars, which I still have in the house. But they are actually a riff off of these chocolate pop tart bars. I’m not sure they exactly encapsulate a pumpkin pie pop tart, but they’re delicious regardless. Cinnamon shortbread, pumpkin pie filling, and a cinnamon glaze. What’s not to like?
I’m not actually a huge pumpkin pie person. Shocking, maybe. But there’s just a lot more enticing pumpkin desserts to be had! And then a lot more enticing pies to be had!
Pumpkin Bread > Pumpkin Pie.
Pumpkin Cookies > Pumpkin Pie.
Pumpkin Cake > Pumpkin Pie.
And also, Milk Bar Pie > Pumpkin Pie.
Fruit Pies > Pumpkin Pie.
QED. Is that enough for my proof? I think so.
But these pumpkin pie bars are just the right thing to be in that category of “more enticing pumpkin desserts.” With all the flavor of pumpkin and pumpkin spice! And cinnamon shortbread! They are a better texture than pumpkin pie. You don’t have to commit to a whole slice of pie. What’s not to like!
Maybe you’re a pumpkin pie person. In which case, no need to make these. But if you prefer your pies in different flavors and your pumpkin desserts not in pie form, these are a worthy dessert!
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PinIngredients
Cookie Dough:
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoons salt
Pumpkin Pie Filling:
- ½ cup (120 g) pumpkin puree
- 3 tablespoons light brown sugar, packed
- ½ teaspoon pumpkin pie spice
Icing
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons milk
Instructions
1. To make the filling, whisk together the pumpkin, brown sugar, and pumpkin pie spice. Set aside.
2. To make the cookie dough. In a bowl using an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg and vanilla, beat until incorporated. Add the flour, cinnamon, and salt, beating until just combined.
3. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper.
4. Divide the dough in half. Press half the dough into the prepared baking dish. Trace the 9×9 inch baking dish out on a sheet of parchment paper. Now roll the remaining dough out just past the edges of the traced-out square. Set aside.
5. Evenly spread the pie filling over the dough in the baking dish. Carefully invert the reserved dough square over the filling, pressing down gently to secure. Trim away any excess dough.
6. Freeze the bars for 15 minutes. Bake for 40 – 45 minutes, until just set in the center. Let cool.
7. To make the icing, whisk all the ingredients together until smooth.
8. Spread the icing over the pop-tart. Let dry, then cut into bars. Serve or store in an airtight container for up to 3 days at room temperature.
Notes
A riff on these bars from Half Baked Harvest
Filling from Baked by an Introvert, and icing from Half Baked Harvest