Easy Pumpkin Spice Bars with Chai Whipped Cream

Prep: 15 minCook: 1 hr 3 min16 barsmediumAmerican
Easy Pumpkin Spice Bars with Chai Whipped Cream

Effortless fall dessert combining a buttery sugar cookie base with creamy pumpkin filling and chai-spiced whipped cream topping. The convenient refrigerated cookie dough creates a perfect shortcut crust, while the smooth pumpkin layer delivers classic autumn spices. Topped with fluffy chai whipped cream, these bars offer a sophisticated twist on traditional pumpkin desserts. Perfect for potlucks, holiday gatherings, or when you want impressive results without extensive baking skills.

VegetarianNut-Free

Ingredients

Yield: 16 bars
  • 1 roll refrigerated Pillsbury Sugar Cookie Dough, 16.5 oz
  • 2 eggs
  • 1 can pumpkin, 15 oz, not pumpkin pie mix
  • 1 ¾ cups heavy whipping cream
  • ½ cup chai liquid concentrate, plus 2 tablespoons
  • ½ cup sugar
  • ¼ teaspoon salt

Instructions

  1. 1

    Heat oven to 350°F and spray 13x9-inch pan with cooking spray

  2. 2

    Press cookie dough evenly in bottom of pan

  3. 3

    Bake 15 to 18 minutes or until light golden brown

  4. 4

    Beat eggs, pumpkin, 1/2 cup whipping cream, 1/2 cup chai concentrate, sugar and salt with whisk until well blended

  5. 5

    Pour pumpkin mixture evenly over baked crust

  6. 6

    Bake 40 to 45 minutes or until center is set

  7. 7

    Cool completely, about 2 hours

  8. 8

    Beat remaining whipping cream and remaining chai concentrate with electric mixer on high speed until soft peaks form

  9. 9

    Spread whipped cream evenly onto cooled bars

  10. 10

    Refrigerate 1 hour before serving

  11. 11

    Cut into 4 rows by 4 rows

Tips

Tip 1

Make sure pumpkin mixture is completely smooth before pouring to avoid lumps in the filling

Tip 2

Cool bars completely before adding whipped cream topping to prevent melting

Tip 3

Use a sharp knife dipped in warm water between cuts for clean bar edges

Good to Know

Storage

refrigerate covered up to 3 days

Make Ahead

can make 1 day ahead, add whipped cream before serving

Serve With

cut into squares, serve chilled

Common Mistakes

Watch

don't overbake crust to avoid hard bottom

Watch

ensure pumpkin filling is completely set before cooling to avoid soggy bars

Watch

add whipped cream only after bars are completely cool to prevent melting

Substitutions

Dairy-Free Swaps

heavy cream→
coconut cream1:1dairy-freedairy-free

chill can overnight first

Full guide →

General Alternatives

refrigerated cookie dough→
homemade sugar cookie dough1:1dietary

requires making from scratch

chai concentrate→
pumpkin pie spice + vanilla extract1 tsp spice + 1 tsp vanilla per 2 tbsp concentrateflavor

changes flavor profile significantly

Find more substitutions →

FAQ

Can I use pumpkin pie filling instead of plain pumpkin?

No, use plain pumpkin puree only. Pumpkin pie filling contains added spices and sweeteners that will throw off the recipe balance and make bars too sweet.

How long do these bars keep in the refrigerator?

Store covered in refrigerator for up to 3 days. The whipped cream topping is best within the first 2 days for optimal texture and appearance.

Can I freeze these pumpkin bars?

Freeze bars without whipped cream topping for up to 2 months. Thaw in refrigerator overnight and add fresh whipped cream before serving.