Pumpkin Shortbread Bars

Pumpkin Shortbread Bars

30 Reviews 6 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    2 h
stephaniestennes
Recipe by  stephaniestennes

“These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!”

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Ingredients

Adjust Servings

Original recipe yields 12 bars

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Directions

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
  3. Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
  4. Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
  5. Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.

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Reviews (30)

Rate This Recipe
stacey
75

stacey

Perfect BUT...you need to make some modifications: 1. classic shortbread has salt and NO VANILLA. Switch out the 1/4 tsp vanilla for 1/4 tsp salt. 2. the crumble has too much of an uncooked flour taste. Cut back to 1/3 C and add 1/3 C brown sugar and 1/4 tsp salt. I also baked these for 10 minutes longer than directed so the topping would slightly brown.

SJC
30

SJC

These pumpkins bars are fantastic. Your guests will love them. I cut them in 1 and 1/2 inch squares. They are loaded with calories! but oh so good!

footballgrl16
28

footballgrl16

I was hopeful, but then sadly dissappointed in this recipe. The shortbread wasn't sweet enough for my liking, as it ended up tasting more like pie crust. Overall i thought this was good, it just wasn't what I was looking for based on the name. I added 1 tsp of pumpkin pie spice to the pumpkin mix, and added the nuts in with the topping. The topping needs less flour: 1/3 c flour, 1/3 c white sugar, 1/3 c brown sugar worked great. I used an 8x8 pan because i didn't think i could get the crust spread out in the bigger pan. I ended up cooked for 10 min longer because of the thickness. If you're looking for a pumpkin pie bar, this woud work. I'll keep searching for a better use for pumpkin.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 358 cal
  • 18%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 50.1 g
  • 16%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Tina's Pumpkin Spice Bars

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