These Pumpkin Chai Latte Bars combine the cozy flavors of spiced chai tea with creamy pumpkin filling on a buttery shortbread crust. Perfect for fall gatherings, holidays, or just a comforting treat, these bars bring together the warmth of a latte and the indulgence of dessert in every bite.

Why You’ll Love This Recipe

Combines two favorite fall flavors: pumpkin and chai.
The crust is buttery and tender, balancing the creamy spiced filling.
Perfect make-ahead dessert since the bars need chilling before serving.
Great for holiday parties or as a sweet snack with coffee or tea.
Easy to slice and serve, making them a convenient alternative to pie.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chai-infused cream:

1 1/2 cups half-and-half
3 chai tea bags (such as Twinings® Chai)

For the crust:

1/2 cup unsalted butter, softened
1/4 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup all-purpose flour

For the filling:

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1/2 cup firmly packed light brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
2 large eggs, at room temperature

Optional topping: lightly sweetened whipped cream and a sprinkle of cinnamon

Directions

In a small saucepan, heat half-and-half over medium-low until it just begins to simmer, about 5 to 7 minutes. Remove from heat and add chai tea bags. Steep for about 15 minutes, stirring occasionally.
Preheat oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on all sides.
For the crust: In a large bowl, beat butter, sugar, vanilla, and salt until smooth. Add flour and beat on low until dough forms. Press evenly into the prepared pan. Bake 10 to 12 minutes until set. Cool for 5 minutes.
For the filling: In the same bowl, beat pumpkin, brown sugar, white sugar, vanilla, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice until smooth.
Remove tea bags from the half-and-half, squeezing out excess liquid. Gradually pour the infused half-and-half into the pumpkin mixture, beating until fully combined. Add eggs and mix until just incorporated.
Pour filling over the crust. Bake for 50 to 55 minutes, until the filling is set with a slight jiggle in the center.
Cool to room temperature, then refrigerate at least 4 hours or overnight.
Use parchment overhang to lift bars out of the pan. Slice into 12 bars.
If desired, top with whipped cream and cinnamon before serving.

Servings and timing

Yield: 12 bars
Prep time: 30 minutes
Bake time: 1 hour
Chill time: 4 hours (minimum)
Total time: about 5 hours 30 minutes (including chilling)

Variations

Add a graham cracker crust instead of shortbread for a different texture.
Substitute oat milk or coconut milk for a dairy-free option.
Top each bar with cream cheese frosting for extra richness.
Mix in chopped pecans or walnuts for a nutty crunch.
Use pumpkin pie spice instead of individual spices for convenience.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Freeze bars (without whipped cream topping) for up to 2 months. Thaw overnight in the refrigerator before serving.
Do not reheat, as these bars are best enjoyed chilled.

FAQs

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling already contains sugar and spices, which would throw off the flavor balance of this recipe. Use plain pumpkin puree.

Can I make these bars ahead of time?

Yes, they’re perfect for making ahead. They need several hours of chilling, so preparing them the day before serving works well.

What if I don’t have chai tea bags?

You can substitute with black tea and add extra ground spices such as cinnamon, cardamom, and cloves.

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Adjust baking time as needed, adding about 10 minutes.

How do I know when the bars are done baking?

The filling should be puffed and set with only a slight jiggle in the center. It will firm up as it cools.

Can I use a different type of crust?

Yes, graham cracker, ginger snap, or even a cookie crust would work as delicious alternatives.

Do these bars need to be refrigerated?

Yes, because of the pumpkin custard-style filling, they should always be kept chilled.

Can I use whole milk instead of half-and-half?

Yes, but the filling may be slightly less rich and creamy.

How should I cut the bars neatly?

Use a sharp knife dipped in hot water and wiped clean between cuts for smooth slices.

Can I top these bars with something other than whipped cream?

Yes, try a drizzle of caramel sauce, cream cheese frosting, or a dusting of powdered sugar.

Conclusion

Pumpkin Chai Latte Bars are the ultimate cozy dessert, blending warm spices, creamy pumpkin, and a buttery crust into one irresistible bite. Easy to make, slice, and serve, they’re an excellent alternative to pie and perfect for sharing at fall gatherings or holiday dinners. Make a batch ahead of time, chill them overnight, and enjoy a treat that brings all the flavors of autumn to your table.