PUMPKIN SHORTBREAD BARS
These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!
Provided by stephaniestennes
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
- Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
- Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
- Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour 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.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 50.1 g, Cholesterol 61.5 mg, Fat 16.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 168.7 mg, Sugar 30 g
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