Shortbread Pumpkin Bars Recipe

Name: Shortbread Pumpkin Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. butter, softened, divided; 2/3 c. granulated sugar, divided; 3/4 teaspoon vanilla extract, divided; 2 1/3 c. flour, divided; 1/2 teaspoon baking pwdr; 1/4 teaspoon salt; 2 Large eggs, slightly beaten; 1 c. firmly packed brown sugar; 1 c. Libby's solid pack pumpkin; 1/2 c. minced pecans

Servings: persons

1
Preheat oven to 400 degrees.
2
Cream 1/2 c. butter, 1/3 c. granulated sugar and 1/4 tsp.
3
vanilla.
4
Add in 1 c. flour, mix well.
5
Press dough into bottom of 13 x 9 inch pan.
6
Bake 5 min.
7
Reduce heat to 350 degrees.
8
Combine 1/3 c. flour, baking pwdr and salt; mix well.
9
Combine Large eggs, brown sugar, pumpkin, and 1/2 tsp.
10
vanilla.
11
stir in dry ingredients and nuts.
12
Spread over partially baked crust.
13
Combine remaining 1 c. flour and 1/3 c. granulated sugar.
14
Cut in 1/4 c. butter till mix resembles coarse crumbs.
15
Sprinkle over pumpkin layer.
16
Continue baking 25-30 min.
17
Cold.
18
Cut into bars.

1497

kcal

Calories

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3/4 c. butter, softened, divided, 2/3 c. granulated sugar, divided, 3/4 teaspoon vanilla extract, divided, 2 1/3 c. flour, divided, and more.

Yes, Shortbread Pumpkin Bars Recipe 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.

That's it — enjoy your meal!