ADVERTISEMENT
Pumpkin Shortbread Bars with brown sugar topping are perfect for cozy fall gatherings or any special occasion. The buttery shortbread base paired with a velvety pumpkin layer and a crumbly brown sugar topping brings together the comforting flavors of autumn. This dessert is sure to become a family favorite, evoking memories of pumpkin patches and brisk autumn afternoons.
These bars are delightful on their own, but if you’re looking to elevate the experience, consider serving them with a dollop of whipped cream or a scoop of vanilla ice cream. A warm cup of spiced apple cider or a hot chocolate makes a lovely accompaniment, especially on a chilly day. For a festive spread, pair the bars with a platter of sliced apples, grapes, and a few cubes of sharp cheddar cheese.
READ MORE
ADVERTISEMENT
ADVERTISEMENT
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 (15 oz) can pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 (15 oz) can pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Gradually add the flour and salt, mixing until the dough comes together. Press this mixture into the bottom of a greased 9×13 inch baking pan to form the shortbread crust.
Bake the crust for 20 minutes, or until it’s just lightly golden.
While the crust is baking, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and cloves in a medium bowl, mixing until smooth.
Pour the pumpkin mixture over the pre-baked crust and spread evenly.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the pumpkin layer is set and a toothpick inserted into the center comes out clean.
READ MORE
ADVERTISEMENT
ADVERTISEMENT
Let the bars cool completely in the pan before cutting into squares.
Variations & Tips
For a nutty twist, you could sprinkle some chopped pecans or walnuts over the pumpkin layer before baking. If you have picky eaters who aren’t keen on pumpkin, you can substitute sweet potato puree for a similar texture and flavor. For those who prefer a less sweet dessert, reduce the brown sugar topping by half.
ADVERTISEMENT
ADVERTISEMENT
