pumpkin shortbread bars

Ingredients

• Servings: 12
• 1/2 cup softened butter
• 1/3 cup white sugar
• 1/4 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 cup firmly packed brown sugar
• 1 cup canned solid pack pumpkin
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional)
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 1/4 cup cold butter

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 2 hrs


• 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.