Pumpkin Shortbread Dessert
Experience the ultimate blend of autumn flavors with this irresistible Pumpkin Shortbread Dessert. Featuring a buttery, melt-in-your-mouth shortbread crust, a creamy spiced pumpkin filling, and a golden oat-pecan crumble topping, this dessert is a show-stopper perfect for fall gatherings or holiday tables. The layers of rich textures and warm spices like cinnamon, nutmeg, and cloves make each bite a comforting treat, while the crunchy topping adds a nutty finish. With just 20 minutes of prep time and an effortless baking process, this recipe is as simple as it is delicious. Serve these pumpkin bars with a dollop of whipped cream for a sweet seasonal indulgence that will leave your guests wanting more.
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Recipe Information
Ingredients
- 12 tablespoons Unsalted butter, softened
- 0.5 cup Granulated sugar
- 2 cups All-purpose flour
- 0.25 teaspoon Salt
- 1 cup Canned pumpkin puree
- 0.5 cup Brown sugar
- 0.5 cup Heavy cream
- 1 large Egg
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Vanilla extract
- 0.5 cup Rolled oats
- 0.5 cup Chopped pecans
- 0.25 cup Brown sugar (for topping)
- 4 tablespoons Unsalted butter, melted
- 0.25 teaspoon Ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish with butter or non-stick spray.
In a medium bowl, cream together 12 tablespoons of softened unsalted butter, 0.5 cups granulated sugar, and 0.25 teaspoons of salt until smooth.
Gradually mix in 2 cups of all-purpose flour until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the shortbread crust. Dock the crust lightly with a fork to prevent bubbling.
Bake the crust in the preheated oven for 15 minutes, or until lightly golden. Remove and set aside to cool slightly.
In another bowl, combine 1 cup of pumpkin puree, 0.5 cups of brown sugar, 0.5 cups of heavy cream, 1 large egg, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, 0.25 teaspoons of ground nutmeg, and 0.25 teaspoons of ground cloves. Whisk until smooth and creamy.
Pour the pumpkin mixture over the partially baked shortbread crust and spread evenly.
In a small bowl, combine 0.5 cups of rolled oats, 0.5 cups of chopped pecans, 0.25 cups of brown sugar, 0.25 teaspoons of ground cinnamon, and 4 tablespoons of melted unsalted butter. Stir until the mixture is crumbly.
Sprinkle the oat-pecan mixture evenly over the pumpkin layer.
Bake the assembled dessert in the oven for 35 minutes, or until the pumpkin layer has set and the topping is golden brown.
Remove from the oven and let cool completely in the baking dish. Once cooled, slice into 9 squares and serve. Optionally, garnish with whipped cream for extra indulgence.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 76 mg | 3% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 32.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 180 mg | 4% | |
*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.
