Pumpkin Shortbread Bars
Indulge in the cozy flavors of fall with these irresistible Pumpkin Shortbread Bars, a delightful fusion of buttery shortbread and creamy pumpkin pie filling. Featuring a perfectly crumbly shortbread crust made with cold, cubed butter and a hint of sweetness, these bars are topped with a luscious layer of spiced pumpkin puree, sweetened condensed milk, and aromatic pumpkin pie spice. Baked to perfection in just over an hour, these bars are easy to slice, making them the ultimate treat for holiday gatherings or an autumn-inspired dessert. Serve them chilled for a refreshing twist, and don't forget to add a dollop of whipped cream or a dusting of cinnamon for that perfect finishing touch. Perfect for cozying up with a cup of coffee, these Pumpkin Shortbread Bars bring seasonal flavors to life with every bite!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter, cold and cubed
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 1 cups pumpkin puree
- 0.75 cups sweetened condensed milk
- 0.5 cups brown sugar, packed
- 2 pieces large eggs
- 1 teaspoons pumpkin pie spice
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving enough overhang for easy removal later.
In a medium mixing bowl, combine the flour, granulated sugar, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Press the shortbread mixture evenly into the prepared pan, forming a solid layer. Use the back of a spoon or your hands to smooth it out. Bake in the preheated oven for 15-18 minutes, or until lightly golden. Remove and let cool slightly.
While the shortbread crust is baking, prepare the pumpkin layer. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and thoroughly combined.
Pour the pumpkin mixture over the slightly cooled shortbread crust, spreading evenly with a spatula.
Return the pan to the oven and bake for 45-50 minutes, or until the pumpkin layer is set and no longer jiggly in the center.
Remove the bars from the oven and allow them to cool to room temperature. For best results, refrigerate for at least 2 hours to fully set.
Once chilled, remove the bars from the pan using the parchment paper overhang. Slice into squares or rectangles and serve. Optionally, garnish with whipped cream or a dusting of cinnamon before serving.
Nutrition Facts
Calories |
3715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 482.1 g | 175% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 330.0 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 927 mg | 71% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1857 mg | 40% | |
*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.
