Prep Time: 20 minutes | Cook Time: 1 hour 5 minutes | Chill Time: 4 hours | Total Time: 5 hours 25 minutes | Servings: 12 bars
These Pumpkin Chai Latte Bars are like pumpkin pie’s cooler, more sophisticated cousin! A buttery shortbread crust topped with a creamy pumpkin filling infused with chai tea spices. The chai tea-steeped cream adds an unexpected depth of flavor that makes these bars absolutely irresistible. Perfect for Thanksgiving, Christmas, or any fall/winter gathering!
Why You’ll Love This Recipe
Unique chai flavor. The chai tea-infused cream adds warm spices and complexity you won’t find in regular pumpkin bars.
Buttery shortbread crust. The tender, cookie-like base is the perfect contrast to the creamy pumpkin filling.
Make-ahead friendly. These need to chill for 4+ hours, so you can make them the day before your gathering.
Easier than pie. No rolling dough or crimping edges—just press, pour, and bake!
Perfect for holidays. These bars work for Thanksgiving, Christmas, holiday parties, or cozy fall gatherings.
Tips for Success
Use real chai tea bags. The chai tea is what makes these special! Twinings Chai or similar black tea with chai spices works best.
Don’t skip the steeping time. Let the tea steep for the full 15 minutes to extract maximum flavor.
Room temperature eggs are key. Cold eggs can cause the filling to seize. Let them sit at room temperature for 30 minutes before using.
Use pumpkin puree, NOT pie filling. Pumpkin pie filling has added sugar and spices that will throw off the recipe.
Press the crust firmly. A compact crust holds together better and provides a sturdy base for the filling.
Don’t overbake. The center should still have a slight jiggle when you remove it from the oven. It will set as it cools.
Chill for at least 4 hours. This is not optional! The bars need time to firm up for clean slicing.
For cleaner cuts, use a hot knife. Dip your knife in hot water and wipe it clean between each cut.
Storage & Reheating
Refrigerate: Store bars in an airtight container in the fridge for up to 5 days.
Freeze: Wrap individual bars in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Serve cold or room temp: These bars are delicious straight from the fridge or at room temperature.
Make ahead: These are perfect to make 1-2 days ahead for holiday gatherings!
Frequently Asked Questions
Can I use regular milk instead of half-and-half? You can, but the bars won’t be as rich and creamy. Whole milk is better than skim, but half-and-half gives the best texture.
Can I use pumpkin pie spice instead of individual spices? Yes! Use 2 1/2 teaspoons pumpkin pie spice in place of the cinnamon, cardamom, ginger, nutmeg, cloves, and allspice.
Why is my crust too sticky? The dough should be soft but manageable. If it’s too sticky, chill it in the fridge for 10-15 minutes before pressing into the pan, or lightly flour your hands.
Can I make these in a 9×13 pan? Yes, but the bars will be thinner. Reduce baking time for the filling to 35-40 minutes and check for doneness.
How do I know when they’re done? The edges should be set and the center should have only a slight jiggle. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
Can I make these dairy-free? Use coconut cream instead of half-and-half and vegan butter for the crust. The flavor will be slightly different but still delicious!
Pumpkin Chai Latte Bars
Ingredients
Method
- Steep the chai cream. Place half-and-half in a small saucepan over medium-low heat. Heat until it just begins to simmer (don’t boil), 5-7 minutes, stirring often. Remove from heat and add chai tea bags. Let steep for 15 minutes, stirring occasionally. This infuses the cream with chai flavor!
- Prep the pan. Preheat oven to 350°F. Line an 8×8-inch square pan with parchment paper, leaving overhang on all sides (this makes it easy to lift the bars out later).
- Make the shortbread crust. In a large bowl, beat softened butter, 1/4 cup white sugar, 1 teaspoon vanilla, and a pinch of salt with an electric mixer until smooth and creamy. Add flour and beat on low speed until the mixture comes together into a soft dough. Press the dough firmly and evenly into the bottom of the prepared pan.
- Bake the crust. Bake for 10-12 minutes, until the crust looks just set but not browned. Remove from oven and let cool for 5 minutes while you make the filling.
- Make the pumpkin filling. In the same bowl (no need to wash it!), beat together pumpkin puree, brown sugar, 1/4 cup white sugar, 1 teaspoon vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice with an electric mixer until smooth and well combined.
- Add the chai cream. Remove the tea bags from the half-and-half mixture, squeezing them to extract as much liquid as possible. Discard the tea bags. With the mixer running on low speed, gradually pour the chai-infused cream into the pumpkin mixture. Beat until thoroughly combined.
- Add the eggs. Add the eggs and beat on low speed until just incorporated. Don’t overmix!
- Pour filling over crust. Once the crust has cooled for 5 minutes, pour the pumpkin filling evenly over the top.
- Bake the bars. Bake for 50-55 minutes, until the bars are puffed and there’s only a slight jiggle in the center. The edges should look set.
- Cool and chill. Let the bars cool completely to room temperature on a wire rack (about 1-2 hours). Then refrigerate for at least 4 hours or overnight. This chilling time is essential for clean slicing!
- Slice and serve. Lift the bars out of the pan using the parchment overhang. Cut into 12 bars with a sharp knife (wipe the knife between cuts for clean edges). Serve topped with sweetened whipped cream and a sprinkle of cinnamon if desired.
Nutrition Information (Per Serving)
Calories: 227 Protein: 3g Carbohydrates: 27g Fat: 12g Saturated Fat: 7g Fiber: 1g Sugar: 18g Cholesterol: 62mg Sodium: 133mg
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