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Pumpkin Shortbread Bars

Rated as 4.14 out of 5 Stars
1

"These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!"
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Ingredients

2 h servings 358
Original recipe yields 12 servings (12 bars)

Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Nutrition Facts


Per Serving: 358 calories; 16.2 50.1 4.5 62 169 Full nutrition

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Reviews

Read all reviews 50
  1. 57 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Perfect BUT...you need to make some modifications: 1. classic shortbread has salt and NO VANILLA. Switch out the 1/4 tsp vanilla for 1/4 tsp salt. 2. the crumble has too much of an uncooked flo...

Most helpful critical review

I was hopeful, but then sadly dissappointed in this recipe. The shortbread wasn't sweet enough for my liking, as it ended up tasting more like pie crust. Overall i thought this was good, it ju...

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Perfect BUT...you need to make some modifications: 1. classic shortbread has salt and NO VANILLA. Switch out the 1/4 tsp vanilla for 1/4 tsp salt. 2. the crumble has too much of an uncooked flo...

Pumpkin Shortbread bars rule! My husband and I love this recipe! I made just a few changes, such as I added 1 tsp cinnamon, 1/2 tsp of ginger, cloves and nutmeg. I also used 1 can of pumpkin ...

These pumpkins bars are fantastic. Your guests will love them. I cut them in 1 and 1/2 inch squares. They are loaded with calories! but oh so good!

I was hopeful, but then sadly dissappointed in this recipe. The shortbread wasn't sweet enough for my liking, as it ended up tasting more like pie crust. Overall i thought this was good, it ju...

These were yummy, I was a little disappointed in the topping. It seemed like too much flour. I would have preferred it a little less floury. Next time I make it I will use 1/2 brown sugar 1/2...

Easy and simple. I add some cinnamon and nutmeg to the pumpkin mix. I took the reviewers advice in using 1/3 c flour, 1/3 c sugar, and 1/3 c brown sugar for the topping.

This recipe is phenomenal! The things I did differently were the crust and the topping. It seemed so thin with the original crust recipe so I made another half batch. With advice from other view...

I would have liked to give 4.5 stars. Changed the topping slightly to even out the flour/sugar (more like a cobbler topping), but everything else was fabulous!!

This rocked! I received many compliments.