Description
These easy pumpkin dessert bars are the perfect fall treat, featuring a spiced pumpkin filling atop a buttery shortbread crust. They’re simple to make and incredibly delicious!
Ingredients
Scale
- For the Crust:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For the Filling:
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Make the Crust: In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract. Gradually add the 2 cups of flour and 1/4 teaspoon salt, mixing until just combined and a dough forms.
- Press Crust into Pan: Press about two-thirds of the dough evenly into the bottom of the prepared baking pan. Reserve the remaining one-third of the dough for the topping.
- Bake Crust Partially: Bake the crust for 15-18 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.
- Make the Filling: In a medium bowl, whisk together the pumpkin puree, eggs, and 3/4 cup granulated sugar.
- Add Dry Ingredients to Filling: In a separate small bowl, whisk together the 1/4 cup flour, pumpkin pie spice, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Add this dry mixture to the pumpkin mixture and stir until well combined.
- Add Milk to Filling: Stir in the milk until the filling is smooth.
- Pour Filling Over Crust: Pour the pumpkin filling evenly over the partially baked crust.
- Add Topping: Crumble the reserved one-third of the dough evenly over the pumpkin filling.
- Bake: Bake for 30-35 minutes more, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Cool and Cut: Let the bars cool completely in the pan on a wire rack before cutting into squares.
Notes
- For a richer crust, you can add 1/4 cup of chopped pecans or walnuts to the dough.
- Ensure you use pumpkin puree and not pumpkin pie filling, as the latter already contains added sugar and spices.
- For cleaner cuts, chill the bars in the refrigerator for at least 30 minutes before slicing.
- These bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: PT20M
- Cook Time: PT50M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg