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Pumpkin Shortbread Bars are the ultimate holiday treat, combining the best of buttery shortbread, creamy pumpkin filling, and decadent toppings. The crisp base provides a sturdy, flavorful foundation, while the spiced pumpkin filling brings warmth and richness to every bite. Topped with crunchy walnuts, melty chocolate chips, and a drizzle of caramel, these bars are a perfect balance of textures and flavors. Whether you're planning a festive gathering or indulging in seasonal desserts, this recipe is guaranteed to be a crowd-pleaser.
Why These Bars Are a Holiday Favorite
Pumpkin Shortbread Bars are not just another dessert—they're an experience. The buttery shortbread crust offers a delicate yet firm base that perfectly complements the creamy, spiced pumpkin filling. The addition of walnuts and chocolate chips introduces delightful crunch and sweetness, while the caramel drizzle ties everything together with a luxurious finish. These bars are easy to slice, share, and transport, making them ideal for family dinners, potlucks, or holiday parties. Plus, they taste even better chilled, so you can prepare them ahead and serve them straight from the fridge.
Ingredients for the Shortbread Base
- All-purpose flour: 1 1/4 cups, sifted for a smooth, lump-free dough.
- Butter: 1/2 cup, softened at room temperature for easy mixing and a tender texture.
- Granulated sugar: 3 tablespoons, providing just enough sweetness to balance the base without overpowering it.
- Vanilla extract: 1/2 teaspoon, to enhance the buttery flavor with a subtle aromatic touch.
- Salt: A dash, to round out the sweetness and bring depth to the shortbread flavor.
Ingredients for the Pumpkin Filling and Toppings
- Pure pumpkin: 1 1/2 cups, for a smooth and creamy filling with authentic pumpkin flavor.
- Brown sugar: 1/2 cup, packed, adding rich molasses undertones and balancing the spices.
- Cinnamon and nutmeg: 1 teaspoon and 1/2 teaspoon, respectively, for that classic holiday warmth.
- All-purpose flour: 1/4 cup, to slightly thicken the pumpkin filling and help it set during baking.
- Semi-sweet chocolate chips: 1/3 cup, for bursts of rich, melty chocolate with each bite.
- Walnuts: 1/3 cup, toasted and chopped, for added crunch and nutty depth.
- Caramel sauce: 1/4 cup, drizzled over the top for a sweet, gooey finish.
How to Assemble the Bars
- Prepare the Pan
- Preheat your oven to 325°F (165°C). Line an 8x8-inch square baking dish with parchment paper or foil, leaving enough overhang for easy removal. Lightly coat the lining with cooking spray.
- Make the Shortbread Base
- In a large mixing bowl, combine flour, softened butter, sugar, vanilla, and a dash of salt. Mix until the dough is crumbly and moist. Press the mixture evenly into the bottom of your prepared pan to create a uniform layer.
- Add the Pumpkin Filling
- In a separate bowl, whisk together the pumpkin, brown sugar, cinnamon, nutmeg, and flour until smooth. Pour the mixture over the shortbread base, spreading it evenly with a spatula to ensure full coverage.
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Bake and Decorate
- Add Toppings
- Sprinkle the chocolate chips and toasted walnuts evenly over the pumpkin filling. Press them gently into the mixture to ensure they stick. Drizzle caramel sauce generously over the top of the dessert.
- Bake
- Place the pan in the oven and bake for 45–60 minutes, or until the pumpkin filling is firm and set. A slight jiggle in the center is fine, as it will firm up while cooling. Remove from the oven and allow the bars to cool completely in the pan before slicing.
Serving and Storage Tips
Once the bars are fully cooled, use the parchment paper or foil overhang to lift them out of the pan. Cut into 16 equal squares for serving. These bars are excellent chilled, so store them in an airtight container in the refrigerator for up to 5 days. For added convenience, you can make them a day ahead. If you plan to freeze them, wrap each bar individually in plastic wrap and store them in an airtight container for up to one month. Thaw at room temperature before serving for the best texture and flavor.
Frequently Asked Questions
- → Can I make these bars ahead of time?
Yes, you can make these bars 1-2 days in advance. Store them in an airtight container in the fridge. The recipe notes they're actually great when served chilled.
- → What kind of caramel sauce should I use?
You can use either store-bought or homemade caramel sauce. If using store-bought, choose a thick caramel sauce that will hold its shape when drizzled.
- → Can I substitute the walnuts?
You can swap walnuts for pecans or other nuts of your choice. Make sure to toast them first for the best flavor. You can also omit nuts entirely if desired.
- → How do I know when the bars are done baking?
The bars are done when the pumpkin filling has set, typically 45-60 minutes. The filling should be firm and not jiggly when you gently shake the pan.
- → Why line the pan with parchment paper?
Lining the pan with parchment paper or foil makes it much easier to lift the entire dessert out of the pan and cut clean squares. It also prevents sticking to the bottom of the pan.
Conclusion
A delightful seasonal dessert that combines the rich flavors of pumpkin, buttery shortbread, chocolate, and caramel into a single indulgent treat.