Recipe by stephaniestennes
"These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
These moist, cinnamony pumpkin bars have a rich cream cheese frosting.
See how to make delicious fresh berry bars.
See how to make spicy, frosted pumpkin cookies.