Pumpkin Shortbread Bars

Name: Pumpkin Shortbread Bars
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 220 grams firmly packed brown sugar; 220 grams firmly packed brown sugar; 57 grams cold butter; 2 eggs; 125 grams all-purpose flour; 55 grams chopped pecans (optional); 0 teaspoons salt; 245 grams canned solid pack pumpkin; 1 teaspoon vanilla extract; 67 grams white sugar

Pumpkin Shortbread Bars might be a good recipe to expand your dessert repertoire. This lacto ovo vegetarian recipe serves 12. One serving contains 213 calories, 3g of protein, and 8g of fat. From preparation to the plate, this recipe takes roughly 2 hours. A mixture of pecans, firmly brown sugar, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Cinnamon Caramel Pumpkin Cheesecake Shortbread Crumble Bars, Salted Chocolate Caramel Shortbread Bars (Millionaire Bars), and Peanut Butter Caramel Shortbread Bars {millionaire bars}.

Instructions

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended.

Ingredients you will need

Vanilla Extract

Butter

Sugar

Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Pan

Bake in the preheated oven for 10 minutes.

Equipment you will use

Oven

Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Vanilla Extract

Baking Powder

Brown Sugar

Pumpkin

Pecans

Crust

All Purpose Flour

Egg

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Equipment you will use

Blender

Bowl

Sprinkle evenly over the pumpkin batter.

Ingredients you will need

Pumpkin

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan.

Equipment you will use

Toothpicks

Oven

Frying Pan

Cut into bars before serving.

Equipment

Ingredients

Servings:

1teaspoons

baking powder 220grams

firmly packed brown sugar 220grams

firmly packed brown sugar 57grams

cold butter 2

eggs 125grams

all-purpose flour 55grams

chopped pecans (optional)0teaspoons

salt 245grams

canned solid pack pumpkin 1teaspoon

vanilla extract 67grams

white sugar

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.