Pumpkin shortbread squares

Pumpkin shortbread squares


42 people made this

About this recipe: 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.


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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