Pumpkin Shortbread Bars
Indulge in the ultimate fall dessert with these irresistible pumpkin shortbread bars! With a buttery and sturdy shortbread crust that doubles as a pie crust, the creamy and decadent pumpkin pie custard filling is a step above the average pumpkin pie. And just when you thought it couldn't get any better, a sweet buttery crumble topping takes it over. You won't be able to resist the heavenly combination of flavors and textures in every bite.
Print Recipe
Ingredients
Shortbread Crust
- 2 cups all-purpose flour (250 grams)
- ½ cup granulated sugar (100 grams)
- ½ teaspoon salt
- 1 cup unsalted butter (227 grams or 2 sticks) room temperature
- 1 tablespoon vanilla extract
Pumpkin Pie Filling
- 4 large egg yolks
- 1 can sweet condensed milk (14 oz)
- 1 can pureed pumpkin (15 oz)
- 1 tablespoon pumpkin spice
- 1 tablespoon vanilla extract
Crumble Topping
- ½ cup unsalted butter (113 grams) melted
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar (100 grams)
- 1 ½ cup all-purpose flour (188 grams)
- ½ teaspoon salt optional
- ½ tablespoon pumpkin spice
Instructions
Shortbread Base:
- Preheat oven to 350 F or 176 C
- In the bowl of a stand mixer with a paddle attachment or a large bowl with a hand mixer, add in your butter and sugar.
- Cream for 2 to 3 minutes or until the butter has taken on a deeper yellow color; that’s a good indicator that your ingredients are creamed.
- Add in your vanilla extract and flour and mix well, eventually using your hands to create a dough if need be.
- Press the dough into the parchment paper-lined pan and fork with holes to prevent the butter from bubbling.
- Bake in the preheated oven for 15 minutes. Your cookie will still be soft and fluffy. It will harden more once removed from the oven. While it's in the oven, make your other layers.
- Keep oven on and heated at 350 while you make the remaining layers, as you'll need to bake it with the pumpkin custard and crumble topping.
Pumpkin Pie Filling:
- In a large bowl, combine 4 egg yolks, pumpkin puree, condensed milk, vanilla extract, and pumpkin spice until well combined.
- Pour over shortbread cookie crust once it's cooled some.
Crumble Topping
- In a large, microwave-safe bowl, melt the butter for about 1 minute on high power.
- Add the sugar to the melted butter and whisk to combine.
- Add the flour, optional salt, and stir to combine, gently. You want the mixture to be crumbly, not formed into a dough.
- Sprinkle the crumble all over the top of your pumpkin layer.
- Bake at 350 (176 C) for an additional 40 minutes.
- Remove from oven and let it cool completely, and sit in the refrigerator for at least two hours before slicing into it. Preferably overnight.
Notes
Let bars chill for two hours or longer before serving. This will allow the custard to set properly.
Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 69g | Protein: 21g | Vitamin C: 12mg
Servings: 16 bars
Calories: 452kcal