Step 1

Make the shortbread. Preheat the oven to 350 degrees. Start off by making the shortbread crust. In a bowl, mix together the butter, powdered sugar, and flour, just until it is combined.

Step 2

Bake the crust. Line a 9×13 baking pan with parchment paper and lightly spray with non-stick cooking spray. If you aren’t using parchment paper, just lightly spray with non-stick cooking spray. Press the shortbread crust dough into the pan. Bake for 11-15 minutes. Set aside to cool for at least 20-25 minutes before adding the filling.

Step 3

Make the pumpkin pie filling. While the crust is baking, make the filling. In mixing bowl, beat the softened cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes. Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, and pumpkin pie spice. Scrape the sides of the bowl and mix until the pumpkin pie filling is creamy and smooth, about 5 more minutes

Step 4

Bake. Pour the pumpkin pie filling into the pan with the cooled shortbread crust. Bake for 45-55 minutes. It may be slightly jiggly in the center but will firm up when it is cooled.

Step 5

Chill. Remove from the oven and let cool to room temperature. Once the bars have cooled to room temperature, let chill in the refrigerator for at least 1 hour before serving.

Step 6

Serve. Cut these homemade pumpkin pie bars into squares and serve chilled with fresh homemade whipped cream.