Description
These Pumpkin Shortbread Bars combine a buttery, crumbly shortbread crust with a spiced pumpkin filling, creating a perfect balance of textures and flavors. Topped with powdered sugar and optional whipped cream, they are a delightful autumn treat that’s easy to make and perfect for holiday gatherings or cozy evenings.
Ingredients
Scale
Shortbread Crust
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
Pumpkin Filling
- 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
Toppings
- 1/4 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper or tin foil, or grease it with baking spray. Set aside to get ready for assembling the bars.
- Make Shortbread Crust: Using a stand mixer, food processor, or hand mixer, cream the softened butter until it is light and fluffy. Gradually add the granulated sugar and continue mixing until well combined. Mix in the vanilla extract. Slowly add the all-purpose flour, mixing until the mixture becomes crumbly. This is the desired texture for the crust. Set the crust mixture aside.
- Prepare Pumpkin Filling: In a separate bowl, whisk together sweetened condensed milk, pumpkin puree, vanilla extract, and the egg until smooth. Then add brown sugar, cinnamon, ginger, nutmeg, cloves, and allspice, whisking until all ingredients are fully combined.
- Assemble Bars: Press half of the shortbread crust evenly into the bottom of the prepared baking pan to create an even layer. Pour the pumpkin filling over the crust and smooth it out with a spatula. Sprinkle the remaining shortbread crumbs evenly on top of the pumpkin layer.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes or until the filling is set and the top crust is lightly golden brown. Remove from oven and allow the bars to cool completely in the pan.
- Chill and Serve: Once at room temperature, refrigerate the bars if you prefer them cold, which enhances their texture and flavor.
- Prepare Toppings (Optional): For whipped cream topping, whisk the heavy whipping cream until soft peaks form. Add powdered sugar and vanilla extract, then whisk until stiff peaks form.
- Garnish and Enjoy: Dust the cooled bars with powdered sugar and top with a dollop of freshly made whipped cream if desired before serving.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Press the shortbread crust firmly to avoid crumbly bars.
- Make sure the pumpkin filling is well mixed for even flavor distribution.
- Bars can be refrigerated and served cold for best texture.
- Use parchment paper for easy removal from the pan.
- Spices can be adjusted to taste for a more or less intense pumpkin spice flavor.
- Whipped cream topping is optional but adds a lovely lightness to the bars.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: Pumpkin shortbread bars, pumpkin dessert, autumn dessert, pumpkin spice bars, baked pumpkin bars, shortbread crust dessert
