Pumpkin Shortbread Squares Recipe

Name: Pumpkin Shortbread Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SHORTBREAD BASE:; 1-1/4 cup All-purpose Flour; 3 Tablespoons Granulated Sugar (heaping); 1/2 cups Softened Butter; 1 dash Salt; 1/2 teaspoons Vanilla Extract; _____; FOR THE PUMPKIN FILLING:; 1-1/2 cup Pureed Pumpkin; 1/2 cups Packed Light Brown Sugar; 1 teaspoon Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/4 cups All-purpose Flour; _____; FOR THE TOPPINGS:; 1/3 cups Chopped, Toasted Walnuts (or Any Other Nut); 1/3 cups Semi-Sweet Chocolate Chips; 1/4 cups Prepared Caramel Sauce

Servings: persons

FOR THE SHORTBREAD BASE:
1-1/4 cup All-purpose Flour
3 Tablespoons Granulated Sugar (heaping)
1/2 cups Softened Butter
1 dash Salt
1/2 teaspoons Vanilla Extract
_____
FOR THE PUMPKIN FILLING:
1-1/2 cup Pureed Pumpkin
1/2 cups Packed Light Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoons Ground Nutmeg
1/4 cups All-purpose Flour
_____
FOR THE TOPPINGS:
1/3 cups Chopped, Toasted Walnuts (or Any Other Nut)
1/3 cups Semi-Sweet Chocolate Chips
1/4 cups Prepared Caramel Sauce

1
Preheat oven to 325 degrees. Line a 8x8 square dish with parchment paper or foil (if desired) and spray lightly with cooking spray. Set aside.
2
In a large bowl, combine all ingredients for shortbread until moist. Press evenly into the bottom of the prepared pan. Set aside.
3
In different large bowl, whisk together ingredients for pumpkin filling. Stir until smooth. Pour over shortbread and smooth the top. Sprinkle nuts and chocolate chips over top and press lightly into filling. Drizzle caramel sauce over the top of the entire dessert.
4
Bake 45 minutes-55 minutes or until pumpkin filling has set. Cool completely before removing. Cut into 16 equal squares and serve.
5
Note: I happened to put mine into the fridge and ate a piece cold and actually preferred it that way! So maybe give that a try to see if you'd like that better than warm or at room temperature.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE SHORTBREAD BASE:, 1-1/4 cup All-purpose Flour, 3 Tablespoons Granulated Sugar (heaping), 1/2 cups Softened Butter, and more.

Yes, Pumpkin Shortbread Squares falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Shortbread Squares

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