Easy Pumpkin Shortbread Bars Recipe

Ingredients

• 0.5 cup softened butter
• 0.33 cup white sugar
• 0.25 teaspoon vanilla extract
• 1 cup all-purpose flour
• 0.5 teaspoon baking powder
• 0.25 teaspoon salt
• 1 cup firmly packed brown sugar
• 1 cup canned solid pack pumpkin
• 2 eggs eggs
• 0.5 cup chopped pecans
• 1 teaspoon vanilla extract
• 0.25 cup cold butter

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) for baking.
2. In a bowl, cream together ½ cup of butter, ⅓ cup of sugar, and ¼ teaspoon of vanilla extract using an electric mixer until well blended. Gradually mix in 1 cup of flour. Press the mixture evenly into a 9x13-inch baking dish.
3. Bake in the preheated oven for approximately 10 minutes. Allow to cool slightly. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. In a small bowl, whisk together ⅓ cup of flour, baking powder, and salt until combined. In a separate bowl, beat brown sugar, pumpkin puree, eggs, pecans, and 1 teaspoon of vanilla extract until smooth. Gently stir in the flour mixture until just incorporated, then spread the batter evenly over the partially baked crust.
5. Combine 1 cup of flour and ⅓ cup of sugar in the small bowl. Cut in ¼ cup of cold butter using two knives or a pastry blender until the mixture resembles coarse crumbs. Sprinkle this mixture evenly over the pumpkin batter.
6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, usually around 25 to 30 minutes. Allow to cool completely before cutting into bars and serving.

Nutrition

• Calories: 358 kcal
• Fat Content: 16 g
• Fiber Content: 2 g
• Sugar Content: 30 g
• Sodium Content: 169 mg
• Protein Content: 5 g
• Cholesterol Content: 62 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g