Pumpkin Shortbread Bars

Pumpkin Shortbread bars are the perfect fall treat so grab a couple extra cans of pumpkin when you're stocking up to make pumpkin pies.

The bottom layer is a traditional shortbread, rich and buttery. The custard-like middle is fragrant with vanilla and packed with pumpkin and pecans.

Finally, the topping is a quick crumble of sugar and butter.

These are very dense little treats - we suggest cutting them into 1 1/2 inch squares to avoid a complete overload of pumpkin shortbread shock!

Pumpkin Shortbread Bars Cookie Recipe

1 cup all purpose flour
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/4 teaspoon kosher salt

1/3 cup all purpose flour
1 cup light brown sugar, packed
1 cup canned pumpkin
2 large eggs
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup pecans, chopped

1/4 cup all purpose flour
1/2 cup light brown sugar
1/4 cup unsalted butter, cold
1/4 teaspoon kosher salt

Preheat the oven to 400F.

Cream the 1/2 cup softened butter with the 1/3 cup granulated sugar until light and fluffy with an electric mixer. Mix the 1/4 teaspoon kosher salt with the cup of all purpose flour and stir into the butter and sugar mixture. Press the dough into a 9 x 13 baking dish.

Bake the shortbread in the preheated oven for only about 10 minutes. This is the par-baking stage - the shortbread will cook further during the next steps. Let the par-baked shortbread cool for a few minutes.

Reduce the oven temperature to 350F.

Whisk together the 1/3 cup flour with the salt and baking powder and set it aside.

With an electric mixer, beat the eggs with the brown sugar, and add the vanilla extract and canned pumpkin. Stir in the chopped pecans. Stir the flour mixture into the pumpkin mixture and blend well. Spread this batter over the par-baked shortbread.

Whisk together the 1/4 cup flour, 1/4 teaspoon kosher salt and the 1/2 cup brown sugar. Cut in the butter with pastry cutter or a fork, until the mixture resembles coarse crumbs. Sprinkle this topping over the pumpkin batter on the shortbread.

Bake in the 350F oven for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center of the pumpkin mixture - if it comes out clean, your pumpkin shortbread is done. When it has cooled, cut into small squares or bars.

Good To Know - The topping should be like a crumble - make sure it has lightly browned during cooking. If it hasn't, bake it for another 10 minutes or so.

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You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop