Pumpkin Chai Latte Bars Recipe

Cook Time: 65 minutes

Ingredients

Original Yield: 12 servings

Chai-Infused Half-and-Half

• 1 1/2 cups half-and-half
• 3 chai tea bags (e.g., Twinings Chai)

Crust

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

Filling

• 1 (15 oz) can pumpkin puree (not pie filling)
• 1/2 cup firmly packed light brown sugar
• 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

Directions

1. In a small saucepan over medium-low heat, warm the half-and-half until it just begins to simmer, about 5-7 minutes, stirring frequently. Remove from heat and steep the chai tea bags for 15 minutes, stirring occasionally.
2. Preheat the oven to 350F (180C). Line an 88-inch square pan with parchment paper, leaving an overhang on all sides.
3. For the crust, beat together butter, white sugar, vanilla, and salt in a large bowl until smooth. Gradually add flour and mix on low speed until a soft dough forms. Press the dough evenly into the prepared pan.
4. Bake the crust for 10-12 minutes until just set. Let it cool for 5 minutes.
5. For the filling, in the same bowl, combine pumpkin, brown sugar, cinnamon, cardamom, salt, ginger, nutmeg, cloves, and allspice. Beat until smooth.
6. Remove tea bags from half-and-half, squeezing out the liquid. Gradually blend the warm chai mixture into the pumpkin mixture on low speed, then add eggs and mix until just combined.
7. Pour the filling over the cooled crust and smooth the surface.
8. Bake 50-55 minutes until the filling is slightly puffed and only slightly jiggly in the center. Cool to room temperature, then refrigerate at least 4 hours or overnight.
9. Lift bars from the pan using the parchment overhang. Cut into 12 bars and optionally serve with lightly sweetened whipped cream and a sprinkle of cinnamon.

Nutrition Facts (per serving)

Calories	227
Total Fat	12g (15%)
Saturated Fat	7g (36%)
Cholesterol	62mg (21%)
Sodium	133mg (6%)
Total Carbohydrate	27g (10%)
Dietary Fiber	1g (3%)
Total Sugars	18g
Protein	3g (7%)
Vitamin C	2mg (2%)
Calcium	56mg (4%)
Iron	1mg (5%)
Potassium	162mg (3%)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient values may vary depending on ingredient brands and preparation methods.

Origin and History

Pumpkin Chai Latte Bars bring together two traditions from different parts of the world: North American pumpkin desserts and South Asian chai. Pumpkin-based baked goods have been a hallmark of American autumn cuisine since the 19th century, deeply tied to harvest season and Thanksgiving. Chai, meanwhile, traces its roots to India, where black tea brewed with spices like cardamom, cinnamon, ginger, and cloves has been part of daily culture for centuries. The modern fusion of pumpkin and chai emerged as seasonal coffeehouse drinks gained popularity in the early 2000s, inspiring home bakers to translate the flavors into desserts like bars, pies, and cakes.

Regional Variations

In the United States, these bars are most commonly prepared in regions where pumpkin desserts are standard fall fareparticularly in the Northeast and Midwest. West Coast variations often emphasize lighter spice blends or substitute dairy with plant-based alternatives. In Canada, similar bars may include maple syrup to complement the pumpkin. Internationally, chai-forward versions may dial up cardamom and ginger, reflecting Indian or Middle Eastern spice preferences.

How They Differ from Similar Desserts

While Pumpkin Bars and Pumpkin Pie remain classic staples, Pumpkin Chai Latte Bars distinguish themselves through the infusion of chai-steeped dairy, which gives the filling a floral, aromatic depth. Compared to pumpkin cheesecake bars, they are lighter, less sweet, and rely on spice complexity rather than rich cream cheese. The shortbread crust sets them apart from graham-crackerbased bars, offering a buttery, crumbly structure that complements the silky filling.

Where They Are Typically Served

These bars are often served at fall gatherings, potlucks, and holiday parties, particularly during October and November. They have also become popular at cafs and bakeries that embrace seasonal menus. Their portable, sliceable nature makes them ideal for dessert tables, office events, and weekend brunch spreads.

Interesting Facts

Despite tasting like a complex fusion dessert, these bars rely primarily on pantry spices and a single brewed tea infusion for their signature flavor. The combination mirrors the iconic Pumpkin Spice Chai Latte, which has become a symbol of autumn in modern coffee culture. Because the bars must chill for several hours, their flavor intensifies over time, making them even better the next day. The recipe also adapts well to experimentationdifferent chai blends or homemade spice mixes can noticeably change the character of the final dessert.

FAQ about Pumpkin Chai Latte Bars Recipe