My hubby’s so obsessed with these bars! He often sneaks a few for a snack whenever I’m not looking

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

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.