Small-batch Shortbread Pumpkin Pie Bars
User Reviews
4.4
15 reviews
Good
Small-batch Shortbread Pumpkin Pie Bars
Report
These small-batch Shortbread Pumpkin Pie Bars are everything you love about pumpkin pie, but with an easy shortbread base, crunchy streusel topping, and sweet cream drizzle!
Share:
Ingredients
Shortbread Base
- 1/4 cup butter room temperature, unsalted, 2 oz
- 1/4 cup powdered sugar 30g
- 1 tablespoon granulated sugar + 1 teaspoon (17g
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour 60 g
- 1/4 teaspoon salt
Pumpkin Pie Layer
- 1/2 cup milk any percentage
- 1/2 cup pumpkin puree 122g, canned
- 1/4 cup brown sugar 50g, packed
- 1 egg large, yolk
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- ground cloves pinch
Brown Sugar Streusel
- 1/4 cup all-purpose flour 30g
- 3 tablespoons brown sugar packed (38g
- 2 tablespoons butter room temperature, unsalted, 1 oz
Sweet Cream Drizzle
- 1/4 cup powdered sugar 30g
- 2-3 teaspoons heavy cream or milk
- 1/4 teaspoon vanilla extract
Instructions
Shortbread Base
- Preheat your oven to 350°F. Lightly grease a 5x7-inch baking dish and line with parchment paper.
- In a medium bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy, 1 to 2 minutes. Beat in vanilla until well-mixed.
- Stir in flour and salt until mixed. Scrape dough into your prepared baking dish and press it out into an even layer over the bottom. Bake for 18 to 21 minutes, until lightly browned.
- In a medium bowl, whisk together milk, pumpkin puree, brown sugar, egg yolk, cinnamon, salt, ginger, nutmeg, and cloves.
- Pour over baked shortbread base and bake for 15 minutes.
Streusel
- While your pumpkin pie layer is baking, in a small bowl, stir together flour and brown sugar. Use your fingers or a fork to mix softened butter into the dry ingredients until crumbs form. Place streusel in the refrigerator until you are ready to use it.
- Once the timer goes off, drop streusel in crumbles over the pumpkin pie surface. Bake for an additional 10 to 15 minutes, until a knife inserted into the center comes out clean.
- Cool completely before adding the glaze.
Glaze
- In a small bowl, whisk together powdered sugar, cream, and vanilla until smooth. Drizzle over the surface of the bars. Cut into 6 to 8 bars. For the cleanest cuts, cool in the refrigerator for at least 2 hours before cutting. Bars are delicious at room temperature or chilled.
Notes
- Store covered in the refrigerator.
Nutrition Information
Show Details
Calories
295kcal
(15%)
Nutrition Facts
Serving: 6bars
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
Other Recipes
You'll Also Love
