Description

Pumpkin Chai Latte Bars are a cozy fall dessert that combines spiced chai-infused cream, creamy pumpkin filling, and a buttery shortbread crust. Perfect for Thanksgiving, fall gatherings, or a sweet treat with coffee, these bars offer all the comfort of a chai latte in rich, indulgent dessert form.

Ingredients

1 1/2 cups half-and-half

3 chai tea bags (such as Twinings® Chai)

1/2 cup unsalted butter, softened

1/4 cup white sugar

1 teaspoon vanilla extract (for crust)

1 pinch salt (for crust)

1 cup all-purpose flour

1 (15-ounce) can pumpkin puree

1/2 cup firmly packed light brown sugar

1/4 cup white sugar

1 teaspoon vanilla extract (for filling)

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon salt (for filling)

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

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Instructions

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.

Notes

Use pumpkin puree, not pumpkin pie filling, for accurate flavor and texture.
Bars must be chilled for at least 4 hours before serving.
Try substituting the shortbread crust with graham cracker or cookie crust for variety.
Use black tea with added spices if you don’t have chai tea bags.
Slice with a hot, clean knife for neat bars.

Prep Time: 30 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 220
Sugar: 16g
Sodium: 170mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg