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Pumpkin Shortbread Bars

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Pumpkin Shortbread Bars

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    Directions

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    Ingredients :

  • ½ cup softened butter
  • ⅓ cup white sugar
  • ¼ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • 1 cup firmly packed brown sugar
  • 1 cup canned solid pack pumpkin
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans (Optional)
  • 1 cup all-purpose flour
  • ⅓ cup white sugar
  • ¼ cup cold butter
  • Methods :

  • Preheat an oven to 400 degrees F (200 degrees C).
  • 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 9×13-inch baking dish.
  • 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).
  • 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.
  • 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.
  • 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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