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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C).

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  • 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.

Nutrition Facts

357.5 calories; 4.5 g protein; 50.1 g carbohydrates; 61.5 mg cholesterol; 168.7 mg sodium. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/26/2009
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 flour taste. Cut back to 1/3 C and add 1/3 C brown sugar and 1/4 tsp salt. I also baked these for 10 minutes longer than directed so the topping would slightly brown. Read More
(92)

Most helpful critical review

Rating: 2 stars
10/07/2010
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 just wasn't what I was looking for based on the name. I added 1 tsp of pumpkin pie spice to the pumpkin mix and added the nuts in with the topping. The topping needs less flour: 1/3 c flour 1/3 c white sugar 1/3 c brown sugar worked great. I used an 8x8 pan because i didn't think i could get the crust spread out in the bigger pan. I ended up cooked for 10 min longer because of the thickness. If you're looking for a pumpkin pie bar this woud work. I'll keep searching for a better use for pumpkin. Read More
(29)
61 Ratings
  • 5 star values: 29
  • 4 star values: 17
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 2
Rating: 4 stars
11/25/2009
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 flour taste. Cut back to 1/3 C and add 1/3 C brown sugar and 1/4 tsp salt. I also baked these for 10 minutes longer than directed so the topping would slightly brown. Read More
(92)
Rating: 5 stars
12/09/2010
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 instead of 1 cup. I put the pecans in the topping not in the pumpkin batter. I will be making this again and again!! Thanks for sharing! Read More
(36)
Rating: 5 stars
11/09/2009
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! Read More
(32)
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Rating: 2 stars
10/07/2010
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 just wasn't what I was looking for based on the name. I added 1 tsp of pumpkin pie spice to the pumpkin mix and added the nuts in with the topping. The topping needs less flour: 1/3 c flour 1/3 c white sugar 1/3 c brown sugar worked great. I used an 8x8 pan because i didn't think i could get the crust spread out in the bigger pan. I ended up cooked for 10 min longer because of the thickness. If you're looking for a pumpkin pie bar this woud work. I'll keep searching for a better use for pumpkin. Read More
(29)
Rating: 4 stars
11/16/2009
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 white sugar and maybe a little more butter and less flour. Read More
(22)
Rating: 5 stars
10/14/2010
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 viewers I cut back the flour from the topping a bit. I also added some brown sugar to the topping. I added about a 1/3 cup brown sugar and then used about 1/4 cup white sugar. It was absolutely perfect! Family loved it; and my co-workers (some who do not even like pumpkin) LOVED IT! THANKS! Read More
(20)
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Rating: 4 stars
10/28/2010
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. Read More
(19)
Rating: 5 stars
12/10/2010
This rocked! I received many compliments. Read More
(14)
Rating: 5 stars
12/27/2010
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!! Read More
(14)