Pumpkin Shortbread Bars Recipe - Allrecipes.com
Pumpkin Shortbread Bars Recipe
  • READY IN 2 hr

Pumpkin Shortbread Bars

Recipe by  

"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 Edit and Save

Original recipe makes 12 bars Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    2 hrs

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 More Reviews

Most Helpful Positive Review
Nov 25, 2009

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.

 
Most Helpful Critical Review
Oct 07, 2010

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.

 
Nov 09, 2009

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!

 
Dec 09, 2010

Pumpkin Shortbread bars rule! My husband and I love this recipe! I made just a few changes, such as I added 1 tsp cinnamon, 1/2 tsp of ginger, cloves and nutmeg. I also used 1 can of pumpkin instead of 1 cup. I put the pecans in the topping, not in the pumpkin batter. I will be making this again and again!! Thanks for sharing!

 
Nov 16, 2009

These were yummy, I was a little disappointed in the topping. It seemed like too much flour. I would have preferred it a little less floury. Next time I make it I will use 1/2 brown sugar 1/2 white sugar and maybe a little more butter and less flour.

 
Oct 28, 2010

Easy and simple. I add some cinnamon and nutmeg to the pumpkin mix. I took the reviewers advice in using 1/3 c flour, 1/3 c sugar, and 1/3 c brown sugar for the topping.

 
Oct 14, 2010

This recipe is phenomenal! The things I did differently were the crust and the topping. It seemed so thin with the original crust recipe so I made another half batch. With advice from other viewers, I cut back the flour from the topping a bit. I also added some brown sugar to the topping. I added about a 1/3 cup brown sugar and then used about 1/4 cup white sugar. It was absolutely perfect! Family loved it; and, my co-workers (some who do not even like pumpkin) LOVED IT! THANKS!

 
Dec 10, 2010

This rocked! I received many compliments.

 

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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 169 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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