November 2, 2012

Pumpkin Shortbread Bars

I have no idea where I got this recipe from, but I made it, loved it, then made it for my co-op cooking class. Yum!

½ cup softened butter
⅓ cup white sugar
¼ tsp salt
1 cup all-purpose flour

⅓ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1 tsp pumpkin pie spice
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 tsp vanilla extract
½ cup chopped pecans (optional)

⅓ cup all-purpose flour
⅓ cup white sugar
¼ cup cold butter
⅓ cup brown sugar
¼ tsp salt

Preheat oven to 400°.
Crust: Beat butter, sugar, and salt extract together until blended. Mix in flour until no longer dry. Press into a 9"x13" baking dish. Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350°.

Filling: Whisk together flour, baking powder, salt, and pumpkin pie spice together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, and vanilla extract together in a bowl until the pumpkin mixture is smooth. Stir in the flour mixture until just incorporated and spread the batter over the par baked crust.

Crumble: Place flour, sugar, brown sugar, salt, and cold butter into a bowl. Press the butter into the dry ingredients 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. (Crumble on the toothpick is ok.

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