Pumpkin shortbread squares

    1 hour

    Sweetened pumpkin and pecans are sandwiched between buttery shortbread. Cut into squares and serve them with a cup of tea or coffee. They will also be welcomed as an autumn treat in lunch boxes.

    42 people made this

    Serves: 12 

    • 115g unsalted butter, softened
    • 5 tablespoons caster sugar
    • 1/4 teaspoon vanilla extract
    • 125g plain flour
    • 5 tablespoons plain flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 eggs
    • 220g dark brown soft sugar
    • 250g pumpkin puree
    • 1 teaspoon vanilla extract
    • 60g pecans, chopped (optional)
    • 125g plain flour
    • 5 tablespoons caster sugar
    • 55g unsalted butter, cold

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Preheat an oven to 200 C / Gas 6.
    2. Beat 115g butter, 5 tablespoons sugar and 1/4 teaspoon of vanilla extract together until blended. Mix in 125g flour until no longer dry. Press into a 23x33cm or similar sized baking dish.
    3. Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 180 C / Gas 4.
    4. Whisk together 5 tablespoons flour, baking powder and salt together in a bowl; set aside. Beat the eggs, dark brown soft sugar, pumpkin puree, 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.
    5. Place 125g plain flour, 5 tablespoons sugar and 55g cold butter into a bowl. Press the butter into the flour using a fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
    6. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, 25 to 30 minutes. Cool completely in the dish. Cut into squares before serving.

    Pumpkin puree

    Find 100% tinned or jarred pumpkin puree in specialty shops or online. You can also make your own with this recipe.

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    Reviews & ratings
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    Reviews in English (51)


    Perfect BUT...you need to make some modifications: 1. classic shortbread has salt and NO VANILLA. Switch out the 1/4 tsp vanilla for 1/4 tsp salt. 2. the crumble has too much of an uncooked flour taste. Cut back to 1/3 C and add 1/3 C brown sugar and 1/4 tsp salt. I also baked these for 10 minutes longer than directed so the topping would slightly brown.  -  25 Nov 2009  (Review from Allrecipes US | Canada)


    These pumpkins bars are fantastic. Your guests will love them. I cut them in 1 and 1/2 inch squares. They are loaded with calories! but oh so good!  -  06 Nov 2009  (Review from Allrecipes US | Canada)


    Pumpkin Shortbread bars rule! My husband and I love this recipe! I made just a few changes, such as I added 1 tsp cinnamon, 1/2 tsp of ginger, cloves and nutmeg. I also used 1 can of pumpkin instead of 1 cup. I put the pecans in the topping, not in the pumpkin batter. I will be making this again and again!! Thanks for sharing!  -  09 Dec 2010  (Review from Allrecipes US | Canada)