Pumpkin Shortbread Bars

This pumpkin shortbread bar recipe come together with canned pumpkin, brown sugar, and optional pecans for a sweet fall treat perfect for Thanksgiving.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 358 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup firmly packed brown sugar
• 1 cup canned solid pack pumpkin
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.5 cup chopped pecans
• 0.33333334326744 cup white sugar
• 0.25 teaspoon vanilla extract
• 0.25 cup cold butter
• 0.5 cup softened butter

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C).

Step 2

Beat ½ cup butter, ⅓ cup sugar, and ¼ teaspoon of vanilla extract in a bowl with an electric mixer until blended. Mix in 1 cup flour. Press into a 9x13-inch baking dish.

Step 3

Bake in the preheated oven for 10 minutes. Cool slightly. Reduce the oven to 350 degrees F (175 degrees C).

Step 4

Whisk ⅓ cup flour, baking powder, and salt together in a small bowl. Beat brown sugar, pumpkin, eggs, pecans, and 1 teaspoon vanilla together in a separate bowl until smooth. Stir in flour mixture until just incorporated: spread batter over parbaked crust.

Step 5

Place 1 cup flour and ⅓ cup sugar in the small bowl. Cut in ¼ cup cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs: sprinkle evenly over pumpkin batter.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool. Cut into bars before serving.