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Category: Bars
Prep Time: Cook Time: Total Time:
Shortbread Base:
1 1/4 cup flour
3 tbsp Sugar (heaping)
1/2 cups softened butter
1 dash salt
1/2 tsp vanilla extract
Pumpkin Filling:
1 1/2 cup pureed pumpkin
1/2 cups packed light brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 cups flour
Toppings:
1/3 cup chopped, toasted walnuts (or any other nut)
1/3 cup semi-sweet chocolate chips
1/4 cup prepared caramel sauce
Preheat oven to 325. Line a 8×8 square dish with parchment paper or foil (if desired) and spray lightly with cooking spray. Set aside.
In a large bowl, combine all ingredients for shortbread until moist. Press evenly into the bottom of the prepared pan. Set aside.
In different large bowl, whisk together ingredients for pumpkin filling. Stir until smooth. Pour over shortbread and smooth the top. Sprinkle nuts and chocolate chips over top and press lightly into filling. Drizzle caramel sauce over the top of the entire dessert.
Bake 45 minutes-55 minutes or until pumpkin filling has set. Cool completely before removing. Cut into 16 equal squares and serve.
Note: I happened to put mine into the fridge and ate a piece cold and actually preferred it that way! So maybe give that a try to see if you’d like that better than warm or at room temperature.
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PUMPKING SHORTBREAD SQUARES
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Category: Bars
Prep Time: Cook Time: Total Time:
Shortbread Base:
1 1/4 cup flour
3 tbsp Sugar (heaping)
1/2 cups softened butter
1 dash salt
1/2 tsp vanilla extract
Pumpkin Filling:
1 1/2 cup pureed pumpkin
1/2 cups packed light brown sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 cups flour
Toppings:
1/3 cup chopped, toasted walnuts (or any other nut)
1/3 cup semi-sweet chocolate chips
1/4 cup prepared caramel sauce
Preheat oven to 325. Line a 8×8 square dish with parchment paper or foil (if desired) and spray lightly with cooking spray. Set aside.
In a large bowl, combine all ingredients for shortbread until moist. Press evenly into the bottom of the prepared pan. Set aside.
In different large bowl, whisk together ingredients for pumpkin filling. Stir until smooth. Pour over shortbread and smooth the top. Sprinkle nuts and chocolate chips over top and press lightly into filling. Drizzle caramel sauce over the top of the entire dessert.
Bake 45 minutes-55 minutes or until pumpkin filling has set. Cool completely before removing. Cut into 16 equal squares and serve.
Note: I happened to put mine into the fridge and ate a piece cold and actually preferred it that way! So maybe give that a try to see if you’d like that better than warm or at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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