Name: Pumpkin Shortbread Bars Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 5 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 tsp vanilla extract; 2 1/2 cups all purpose flour; 1 14 oz can sweetened condensed milk; 1 cup pumpkin puree; 1 tsp vanilla extract; 2 Tbsp brown sugar; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/8 tsp ground cloves; 1/8 tsp ground allspice; 1 egg; 1/4 cup powdered sugar; 1 cup heavy whipping cream; 1 tsp vanilla extract

Ingredients

1 cup unsalted butter, softened

3/4 cup granulated sugar

2 tsp vanilla extract

2 1/2 cups all-purpose flour

1 (14 oz) can sweetened condensed milk

1 cup pumpkin puree

1 tsp vanilla extract

2 Tbsp brown sugar

2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

1/8 tsp ground allspice

1 egg

1/4 cup powdered sugar

1 cup heavy whipping cream

1 tsp vanilla extract (for whipped cream)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a 9×9 baking pan with parchment paper or tin foil, or lightly coat with baking spray. Set aside.

Step 2: For the shortbread crust, cream the softened butter in a stand mixer, food processor, or by hand until light and fluffy.

Step 3: Add the granulated sugar to the butter and mix until well combined.

Step 4: Stir in 2 tsp vanilla extract.

Step 5: Gradually add the all-purpose flour and mix until the dough is crumbly but holds together. Set aside half the dough for topping.

Step 6: In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, 1 tsp vanilla extract, and egg until smooth.

Step 7: Add the brown sugar, cinnamon, ginger, nutmeg, cloves, and allspice to the pumpkin mixture. Whisk to combine fully.

Step 8: Press half of the shortbread dough evenly into the bottom of the prepared pan.

Step 9: Pour the pumpkin filling over the crust and smooth it out into an even layer.

Step 10: Sprinkle the remaining shortbread dough evenly over the pumpkin filling.

Step 11: Bake for 40–45 minutes, or until the filling is set and the shortbread topping is lightly golden.

Step 12: Allow the bars to cool completely in the pan. For best flavor, chill in the refrigerator until cold before serving.

Step 13 (optional): To make whipped cream, whisk the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract, then whisk until stiff peaks form. Serve dolloped on top of the bars with a light dusting of powdered sugar.

Tips & Variations

Use canned pumpkin puree for convenience, or roast and puree fresh pumpkin for a more natural flavor.

Press the crust firmly into the pan to prevent crumbling when slicing.

For extra spice, add a pinch of ground cardamom or increase cinnamon slightly.

Swap out the powdered sugar dusting for a drizzle of caramel sauce for a richer finish.

Make ahead and refrigerate to allow flavors to meld; they also slice more cleanly when cold.

Storage

Store the pumpkin shortbread bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month wrapped tightly. To serve, thaw in the refrigerator and allow to come to room temperature or enjoy chilled. Reheat briefly in a warm oven if desired, but refrigerated bars are delicious as is.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin that’s been roasted and pureed. Make sure it’s well-drained to avoid excess moisture, which can affect the filling consistency.

Is it possible to make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but still delicious.