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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firmly packed brown sugar
canned solid pack pumpkin
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.
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.
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!
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!
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.
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.
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!
This rocked! I received many compliments.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Shortbread Bars
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 146
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