Pumpkin Chai Latte Bars combine the warmth of autumn spices with the creamy richness of pumpkin, creating a dessert that feels like a cozy mug of chai transformed into a delectable treat. These bars have a silky, custard-like filling infused with chai spice and set over a buttery cookie crust. Each bite offers a balance of earthy pumpkin, aromatic tea spices, and gentle sweetness—perfect for fall gatherings or holiday celebrations.
Pumpkin Chai Latte Bars:
The bars are easy to make and offer a unique twist on traditional pumpkin desserts. Their flavor profile is deep, comforting, and aromatic, reminiscent of sipping a spiced chai latte on a chilly day. Whether served chilled or slightly warm, Pumpkin Chai Latte Bars add an elegant and flavorful addition to any dessert table.
History:
The idea of Pumpkin Chai Latte Bars evolved from the growing popularity of chai lattes in Western bakeries and cafés. As pumpkin spice became a beloved seasonal trend, combining chai spices with pumpkin was a natural progression. Influenced by traditional Indian masala chai and classic American pumpkin desserts, these bars beautifully blend cultural flavors into a modern, irresistible sweet treat.
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Pumpkin Chai Latte Bars
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
For the Pumpkin Chai Filling:
- 1 cup pumpkin purée
- 1 cup evaporated milk (or half-and-half)
- 2 large eggs
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon chai spice blend*
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
1. Make the Crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and brown sugar.
- Press the mixture firmly into a parchment-lined 8×8 pan.
- Bake for 8 minutes; let cool slightly.
2. Prepare the Filling:
- In a bowl, whisk pumpkin purée, evaporated milk, eggs, sugar, vanilla, and spices until smooth.
- Pour the filling over the pre-baked crust.
3. Bake the Bars:
- Bake for 35–40 minutes or until the center is set but still slightly jiggly.
- Cool completely, then refrigerate for 1 hour before slicing.
4. Serve:
- Cut into squares and top with whipped cream or a dusting of chai spice.
Notes
- An 8×8 pan gives thick, creamy bars; a 9×9 pan gives thinner bars.
- Homemade chai spice tastes fresher and more aromatic.
- Chill completely before slicing to prevent crumbling.
- Swap graham crackers with ginger snaps for a bolder flavor.
- Bars keep well refrigerated for up to 4 days.
Tips for Pumpkin Chai Latte Bars:
- Don’t over-bake—slightly jiggly means perfectly creamy.
- Use pure pumpkin purée, not pumpkin pie filling.
- Add a teaspoon of espresso powder for a latte-inspired kick.
- Line the pan with parchment for easy removal.
- Serve with cinnamon whipped cream for extra decadence.
FAQ’s for Chai Latte Bars:
Q: Can I make these bars ahead of time?
Yes! They taste even better the next day after chilling.
Q: Can I use coconut milk instead of evaporated milk?
Yes—full-fat coconut milk works great and adds richness.
Q: Can I make these gluten-free?
Use gluten-free graham crumbs or almond flour crust.
Q: Is chai spice the same as pumpkin spice?
No—chai includes cardamom and black pepper for deeper aroma.
Q: Can these bars be frozen?
Yes, freeze for up to 2 months. Thaw overnight in the fridge.
Conclusion:
Pumpkin Chai Latte Bars offer everything you love about fall desserts—warm spices, creamy pumpkin, and an aromatic chai twist. They’re easy to prepare, incredibly flavorful, and perfect for seasonal celebrations or cozy evenings at home. One bite brings a sweet and spiced harmony that makes these bars unforgettable.