Pumpkin Shortbread Bars
Ingredients
- ½ cup softened butter
- ⅔ cup white sugar, divided
- ¼ teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour, divided
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup firmly packed brown sugar
- 1 cup canned solid pack pumpkin
- 2 eggs
- ½ cup chopped pecans (Optional)
- 1 teaspoon vanilla extract
- ¼ cup cold butter
Shop ingredients
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Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Beat ½ cup butter, ⅓ cup sugar, and ¼ teaspoon of vanilla extract in a bowl with an electric mixer until blended. Mix in 1 cup flour. Press into a 9x13-inch baking dish.
- Bake in the preheated oven for 10 minutes. Cool slightly. Reduce the oven to 350 degrees F (175 degrees C).
- Whisk ⅓ cup flour, baking powder, and salt together in a small bowl. Beat brown sugar, pumpkin, eggs, pecans, and 1 teaspoon vanilla together in a separate bowl until smooth. Stir in flour mixture until just incorporated: spread batter over parbaked crust.
- Place 1 cup flour and ⅓ cup sugar in the small bowl. Cut in ¼ cup cold butter with 2 knives or pastry blender until the mixture resembles coarse crumbs: sprinkle evenly over pumpkin batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool. Cut into bars before serving.
Source
Original recipe: View Original