Small-batch Shortbread Pumpkin Pie Bars
Ingredients
Shortbread Base
-
¼
cup
unsalted butter
-
¼
cup
powdered sugar
-
1
tablespoon
granulated sugar
-
1
teaspoon
granulated sugar
-
2
teaspoons
vanilla extract
-
½
cup
all-purpose flour
-
¼
teaspoon
salt
Pumpkin Pie Layer
-
½
cup
milk
-
½
cup
canned pumpkin puree
-
¼
cup
packed brown sugar
-
1
large
egg yolk
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground nutmeg
-
pinch
ground cloves
Brown Sugar Streusel
-
¼
cup
all-purpose flour
-
3
tablespoons
packed brown sugar
-
2
tablespoons
unsalted butter
Sweet Cream Drizzle
-
¼
cup
powdered sugar
-
2-3
teaspoons
heavy cream or milk
-
¼
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350°F and prepare a 5x7-inch baking dish with grease and parchment paper.
- Cream together the butter, powdered sugar, and granulated sugar until light and fluffy, then mix in the vanilla.
- Stir in the flour and salt, press the dough into the baking dish, and bake for 18 to 21 minutes until lightly browned.
- In a separate bowl, whisk together the milk, pumpkin puree, brown sugar, egg yolk, cinnamon, salt, ginger, nutmeg, and cloves.
- Pour the pumpkin mixture over the baked shortbread base and bake for an additional 15 minutes.
- Prepare the streusel by mixing flour and brown sugar, then incorporating the softened butter until crumbly. Chill until ready to use.
- Once the pumpkin layer is done, sprinkle the streusel over the top and bake for another 10 to 15 minutes until a knife comes out clean.
- Cool completely before drizzling with the glaze made from whisking together powdered sugar, cream, and vanilla.
- Cut into 6 to 8 bars and serve.
Nutrition Facts (estimated)
Servings
6 bars
Calories
295
Total fat
14g
Total carbohydrates
40g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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