posted in Desserts

No Bake Pumpkin Shortbread Bars

Since the oven isn’t all that welcome in the summer, this dessert is the best plan:  No Bake Pumpkin Shortbread Bars

No Bake Pumpkin Shortbread Bars

I’ve raved before about pumpkin, but I’m going to do it again here.  You can use pumpkin all year long in both desserts and savory recipes too.  It’s not just all about the pumpkin pie, you know?  I have a good stash of LIBBY’S Pumpkin in my pantry at all times.  My family loves my famous Pumpkin Bread recipe, and I’m kind of partial to my Pumpkin Chili and Pumpkin Cornbread!  Today I’m showing you how to make a dessert that won’t let you stop at just one piece (or if you do then you’ll go to bed dreaming about it and will immediately want a piece in the morning for breakfast!) These No Bake Pumpkin Shortbread Bars are a must-try dessert for the hot days of summer.

No Bake Pumpkin Shortbread Bars Process

Here’s a handy how-to visual for you:

  • The crust is made up simply of shortbread cookie crumbs, sugar and butter.  It’s pressed into your pan and then chilled until firm.  No baking needed!
  • Next there’s a majorly delicious creamy pumpkin mixture spread on top.
  • Then the whipped topping is added… and more shortbread cookie crumbs!

No Bake Pumpkin Shortbread Bars Recipe

After you’ve given this dessert a chance to set up in the refrigerator for a couple of hours, it’s ready for cutting and serving.

No Bake Pumpkin Shortbread Bars Recipe -

Behold the creamy goodness!  See how delicious pumpkin can be in the middle of the year?  I have you craving pumpkin now, don’t I?  Since I have your attention now, I’ll go ahead and share these…


  • All LIBBY’S® pumpkins are grown in Illinois and grow from seed to harvest in just six months.
  • You can store your LIBBY’S® 100% Pure Pumpkin in a re-sealable container in the fridge for up to one week- it’s great to keep on hand for daily smoothies!  And it will keep in a freezer-safe container for up to 3 months in your freezer.
  • You can replace half the butter or margarine in your baking recipes with LIBBY’S® 100% Pure Pumpkin to cut the fat.

No Bake Pumpkin Shortbread Bars - by

So take a bite of this no-bake dessert, then take another… and then use all the willpower in the world to wait until the next day to have a second piece.   Enjoy no-baking and eating pumpkin things all summer long!

Visit for dozens of pumpkin recipes, facts and uses!  Be sure to share your favorite pumpkin ideas via Twitter, Pinterest and Facebook using the #PumpkinCan hashtag.

Yield: 18 to 20 pieces, depending on how large

Prep Time: 25 minutes

No Bake Pumpkin Shortbread Bars


  • 2 cups shortbread cookie crumbs, divided
  • 3 tablespoons butter, melted
  • 2 tablespoons sugar
  • Two 8-ounce packages cream cheese, at room temperature
  • 3/4 cup granulated white sugar
  • One 15-ounc can LIBBY'S® 100% Pure Pumpkin (or 1 3/4 cups)
  • 3/4 cup sour cream
  • 3/4 cup milk
  • One 3.5-ounce package instant vanilla pudding mix
  • 3 cups whipped topping, thawed


  1. In a medium bowl, combine 1 1/2 cups cookie crumbs, butter and sugar.  Press the crumb mixture into the bottom of an 8 1/2 x 11-inch pan.  Place the pan into the freezer while you prepare the rest of the dessert.  You want the crust to firm up.
  2. In a large bowl, use an electric mixer to soften up the cream cheese and mix until creamy.  Mix in the sugar, then the pumpkin and sour cream until well-combined.  Add in the milk and the dry pudding mix, and beat for 1 minute.
  3. Remove the pan from the freezer and spread the pumpkin mixture evenly on top.  Spread the whipped topping on next.  Then sprinkle the remaining cookie crumbs on top.
  4. Refrigerate the dessert for at least a couple of hours before cutting and serving.
*To make shortbread cookie crumbs, just place the cookies into a food processor and give it a few whirls... or put the cookies in a large zip baggie and smash to bits!

Here are some more no bake pumpkin recipes you might enjoy:

Disclosure:  I’ve partnered with LIBBY’S Pumpkin to share ideas about how you can use pumpkin in your recipes all year long.  I only partner with brands that I use already in the Recipe Girl kitchen.  This is a product that I know and love and use in my kitchen quite often!

34 Responses to “No Bake Pumpkin Shortbread Bars”

  1. postedJun 8, 2015 4:25 AM

    These look and sound so yummy. I love that you posted a pumpkin recipe because I live in the southern hem and it’s coming into fall here!

  2. postedJun 8, 2015 4:45 AM

    That looks really good! What size can of pumpkin should be used? small or large can. Thanks

    • postedJun 8, 2015 6:10 AM

      The smaller one- 15 ounces. I had 10 small cans in my pantry and I must have forgotten that there is a larger size- ha!

  3. postedJun 8, 2015 4:45 AM

    You keep these delectable pumpkin recipes coming, Lori!  Loving this one, as I have a huge crush on anything with the word shortbread in the title.

  4. postedJun 8, 2015 4:57 AM

    Looks yummy! Do you mean the small can or the 29 oz larger can? Can’t wait to try them.

  5. postedJun 8, 2015 4:58 AM

    What size can Libby’s Pumpkin do you use?

    • postedJun 8, 2015 6:09 AM

      The smaller one- 15 ounces 🙂

  6. postedJun 8, 2015 5:44 AM
    Marcia Chocinsky

    You had me till you got to the instant pudding!  I hate instant pudding … How do you get around using it and possibly using regular pudding instead.  There’s is a taste in the instant that I don’t like.  Also, I assume you use the small can of pudding.  Other than the instant pudding this sounds fabulous!

    • postedJun 8, 2015 6:06 AM

      Hmmm, I’m not really sure as it’s a pudding-like texture. If it helps any, I don’t think you can taste the pudding at all- it’s all about the pumpkin and the cream cheese. The pudding mix just helps with the texture of the filling.

  7. postedJun 8, 2015 6:32 AM

    This looks delicious but can you use real pumpkin in it? We don’t have canned pumpkin in Australia.

    • postedJun 16, 2015 10:03 AM

      yes, of course!

  8. postedJun 8, 2015 7:22 AM

    I’m all about a movement to bring in pumpkin year round!!  Love these, and I just happen to have some Libby’s in my pantry!

  9. postedJun 8, 2015 8:02 AM

    I’m happy to eat pumpkin all year round too. This is perfect for summer. 

  10. postedJun 8, 2015 9:11 AM

    I love the idea of pumpkin in the summer! These bars look wonderful and love that they are no bake.

  11. postedJun 8, 2015 9:52 AM

    I love no bake desserts in the summer. This looks like the perfect sweet for our barbecue this weekend!

  12. postedJun 8, 2015 9:58 AM

    I love pumpkin. Libby’s is great to always have on hand. However I do grow Winter Luxury Pumpkins and make my own puree. I planted a bunch this year. I bake them , puree them and keep it in the freezer. Then when that is gone it is back to Libby’s.

  13. postedJun 8, 2015 11:53 AM

    Yum!! Look at that incredible pumpkin filling – these bars look decadent!! And how perfect that they’re no bake! 🙂

  14. postedJun 8, 2015 1:35 PM

    Yum! These look so good! And no bake is the way to go in the summer! 

  15. postedJun 8, 2015 4:49 PM

    WHY do I not make pumpkin all year??? This is fabulous!

  16. postedJun 8, 2015 5:44 PM

    Pumpkin is definitely for all year long…especially no bake? Screams summer! 🙂

  17. postedJun 8, 2015 5:50 PM

    I love pumpkin all year long too. these no bake bars are gorgeous 🙂

  18. postedJun 8, 2015 8:36 PM

    I have to admit I was so happy to pop over and see pumpkin Lori!  A bit like running into a friend when you don’t expect to see them.  Poor little pumpkin seems forgotten over the summer but these bars will change that!  They look so decadent and creamy!  Love this.

  19. postedJun 8, 2015 8:41 PM

    I enjoy pumpkin all year long!!! These bars look amazing and the filling could not be more perfect! 

  20. postedJun 9, 2015 2:34 PM

    That looks awesome! I really want to try that – but I’m not sure if I can get tinned pumpkin here in the UK. I might have to substitute something else – but I do want to try the pumpkin if I can get it.

  21. postedJun 9, 2015 4:44 PM

    Oh my gosh, what a great idea for summer. I have  a few leftover cans from the Fall abd want to use them up!

  22. postedJun 10, 2015 3:47 PM

    I’m wondering if whipped cream can be substituted. I’m not a fan of synthetic whips.
    The recipe sounds d’lish though.

    • postedJun 16, 2015 10:03 AM

      I’m sure you can certainly whip up your own homemade whipped cream 🙂

  23. postedJun 10, 2015 9:12 PM

    These bars are perfect! Fall flavors in a no-bake dessert to enjoy during Summer – yes, please! 

  24. postedJun 11, 2015 6:51 AM

    I love to eat pumpkin all year long too! I’ve actually been drinking pumpkin spice coffee lately!  
    These bars sound wonderful Lori!

  25. postedJun 11, 2015 7:55 PM

    I love these! I agree – I can eat pumpkin all year round. 

  26. postedJun 12, 2015 7:15 AM
    MIss @ Miss in the Kitchen

    These bars sound so amazing for summer.  I love pumpkin all year long, I often make a big batch of pumpkin bread for an easy breakfast. 

  27. postedJun 14, 2015 11:50 AM

    These no bake pumpkin bars are a great idea for how hot June has been so far! Serve with a scoop of ice cream, and you’re all set.

  28. postedNov 15, 2015 5:00 PM
    Alicia A @ Luscious Little Treats

    Hi Lori!

    How long will these delicious treats stay fresh out of the refrigerator? I wonder because I want to bring them to a party but not sure how much fridge space they will have available. 🙂

    Thank you!!

    • postedNov 17, 2015 5:58 AM

      I’d say they should be chilled until serving. They won’t do well at room temperature.

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