Let’s talk about pumpkin pie. I think pumpkin pie is such a great Thanksgiving dessert – it’s traditional and really helps me get into the holiday spirit! Despite this, pumpkin pie has never been one of my favorite desserts. It can be really sweet, and I often think there is too much filling and not enough crust. I wanted to upgrade it a bit and make a dessert that I would enjoy at any time – that’s where these Pumpkin Shortbread Bars come in!
I knew that I wanted to make these bars with a thicker base than a traditional pumpkin pie. A crispy, crunchy base provides a nice contrast to the pumpkin filling, so I decided to use a shortbread. Shortbread really works in this recipe because it isn’t too sweet, has that nice crunch, holds up well to the filling, and has a great salty, buttery flavor! The pumpkin filling is sweet, creamy, and perfectly spiced. I love the subtle flavor that maple syrup adds to this pumpkin filling – it ties in so well with all of the warming fall spices!
These Pumpkin Shortbread Bars are best served cold, so they can easily be made ahead of time. Just store them covered in the fridge until ready to serve. Just be warned – they might not last that long! Only half of the bars in my home made it to the fridge. They were so good that we just couldn’t stop eating them! My husband who “doesn’t like pumpkin pie” ate most of the pan, so I know they’re good! These pumpkin shortbread bars are perfect for a traditional Thanksgiving dinner or any fall event – enjoy!
Pumpkin Shortbread Bars
Ingredients
Shortbread
- 3/4 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1 1/2 cup all purpose flour
Pumpkin Filling
- 1 15 oz can pumpkin
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 2 eggs
- 1 12 oz can evaporated milk
- 1 tsp vanilla
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
Instructions
Shortbread Base
- Lightly grease a 9×9 square baking dish.
- Cream together butter and sugar until light in color and fluffy, about 2 minutes.
- Mix in vanilla and salt. Stir in flour until combined.
- Press shortbread dough into the prepared pan, and prick all over with a fork. Bake at 350° F for 30 minutes, or until shortbread is lightly browned around the edges.
Pumpkin Filling
- In a large bowl, mix pumpkin, brown sugar, and maple syrup.
- Add the eggs, vanilla and evaporated milk. Mix until combined.
- Add salt, cinnamon, ginger, cloves, and nutmeg. Stir.
- Pour pumpkin filling over baked shortbread base. Bake at 350° F for an additional 40-50 minutes, or until pumpkin filling is set and the center has a slight wobble.
- Cool the pumpkin shortbread bars completely. Enjoy!