Best 2 Pumpkin Shortbread Bars Recipes
The tantalizing aroma of pumpkin spice and the buttery richness of shortbread combine to create an irresistible treat: pumpkin shortbread bars. These delectable bars are the epitome of autumnal indulgence, with a sweet and tangy pumpkin filling nestled between layers of crumbly shortbread crust. Perfect for festive gatherings or cozy nights in, pumpkin shortbread bars offer a delightful symphony of flavors and textures that are sure to satisfy any sweet tooth. With just a few simple steps, you can create these delectable treats in the comfort of your own kitchen, filling your home with the warm and inviting scents of the season.
Here are our top 2 tried and tested recipes!
PUMPKIN SHORTBREAD BARS
These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!
Provided by stephaniestennes
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- 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 9x13-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.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 50.1 g, Cholesterol 61.5 mg, Fat 16.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 168.7 mg, Sugar 30 g
PUMPKIN SHORTBREAD BARS
Easy! Easy! Easy! Yummy! Yummy! Yummy! Let the kids help out by pressing the crust in the pan (even easier! lol).
Provided by majakete
Categories Bar Cookie
Time 1h5m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- For the crust: Combine all 3 ingredients and press along the bottom of a 13 x 9-inch baking pan.
- Beat cream cheese and pumpkin together until smooth.
- Add eggs, vanilla and butter and continue beating.
- Add sugar and spices and beat until mixed well.
- Spread mixture over cake batter crust and sprinkle with pecans.
- Bake for 45 minutes.
- Allow bars to cool and then place in the refrigerator until set (middle will not be set when taken out of the oven).
- Cut into bars and serve with whipped topping if desired.
- Enjoy!
Tips:
- Soften the butter adequately: Before creaming the butter and sugar together, ensure it has reached a soft and spreadable consistency. This will allow for better air incorporation and a creamier texture in your shortbread.
- Measure your ingredients accurately: Precise measurements are crucial in baking, especially for shortbread, which relies on a balanced ratio of ingredients. Use a kitchen scale or standard measuring cups to ensure accurate proportions.
- Work the dough gently: Overworking the dough can result in tough shortbread. Handle it gently during mixing and shaping to maintain its delicate, crumbly texture.
- Chill the dough before baking: Chilling the dough allows the flavors to meld and the butter to firm up, preventing the cookies from spreading too much in the oven.
- Bake the shortbread until golden brown: Keep an eye on the shortbread while baking. Remove it from the oven when the edges are golden brown and the center is set. Overbaking can result in dry and crumbly shortbread.
- Don't overmix the pumpkin filling: Overmixing can cause the filling to become dense and rubbery. Mix just until the ingredients are well combined.
- Use fresh pumpkin puree: Fresh pumpkin puree provides the best flavor and texture for the filling. If using canned puree, choose one without added sugars or spices.
Conclusion:
Pumpkin shortbread bars combine the classic flavors of pumpkin pie and shortbread cookies into a delightful treat. With a buttery, crumbly shortbread base, a creamy pumpkin filling, and a sprinkle of crunchy pecans, these bars are perfect for fall gatherings or as a special dessert any time of year. Whether you're a seasoned baker or just starting out, this recipe is easy to follow and sure to impress your friends and family. So gather your ingredients, preheat your oven, and let's bake some delicious pumpkin shortbread bars!
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