Pumpkin Dessert Squares with Shortbread Crust
Indulge in the warm, spiced flavors of fall with these irresistible Pumpkin Dessert Squares with Shortbread Crust. This recipe pairs a buttery, golden shortbread base with a luscious pumpkin cheesecake topping, infused with aromatic cinnamon, nutmeg, and ginger for the perfect balance of sweetness and spice. Creamy pumpkin purée and softened cream cheese ensure a silky texture, while the shortbread crust provides a delightful, crumbly contrast. These easy-to-make dessert squares are baked to perfection, chilled for a firm yet creamy finish, and served with an optional dollop of whipped cream for added decadence. Ideal for holiday gatherings or cozy autumn evenings, this crowd-pleaser is the perfect make-ahead treat. Whether you're searching for "pumpkin dessert recipes" or "shortbread crust ideas," this dish combines the best of both worlds in every bite.
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Recipe Information
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 8 ounces cream cheese (softened)
- 1 cup canned pumpkin purée
- 3 large eggs
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 cup whipped cream (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
In a medium mixing bowl, cream together 1 cup of softened unsalted butter and 1/2 cup of granulated sugar until light and fluffy.
Gradually add 2 cups of all-purpose flour to the butter mixture, stirring until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the shortbread crust. Prick the crust lightly with a fork to prevent bubbling during baking.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly while you prepare the filling.
In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of packed brown sugar until smooth and creamy.
Add 1 cup of canned pumpkin purée, 3 large eggs, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Mix until well combined.
Pour the pumpkin mixture over the baked shortbread crust, spreading it evenly with a spatula.
Return the pan to the oven and bake for 35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the dessert to cool completely at room temperature. Once cool, refrigerate for at least 2 hours to firm up.
Slice the chilled dessert into squares. Serve with a dollop of whipped cream if desired.
Nutrition Facts
Calories |
6205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 368.2 g | 472% | |
| Saturated Fat | 230.0 g | 1150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1564 mg | 521% | |
| Sodium | 1144 mg | 50% | |
| Total Carbohydrate | 673.1 g | 245% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 463.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 850 mg | 65% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 1742 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
