The Ultimate Thanksgiving Treat: Pumpkin Shortbread Bars

Whip up this gooey, sweet & salty treat for your Thanksgiving table– whoever that may be this year.

Photo by Justine Lee

It’s official: fall is in the air with the occurrence of Daylight savings, leaves on the ground (and even snowfall a few weeks ago, what?), and with the shelves of our local grocers being invaded by pumpkin spice this, pumpkin spice that. 

Depending on who you are, I’m sure you’re either joyfully frolicking through the leaves (safely with a mask!) in your flannel, or simply… rolling your eyes. Trust me, I’ve been there. But whether it’s the unique times we’re living through, changes in my palate, or how the perfect blend of warming spices can invoke the warmth of spending time in good company– I’m continually falling for pumpkin spice. I won’t be seeking out a PSL anytime soon, but a good pumpkin laden baked good does in fact take the proverbial cake for me. 

These bars fuse all of the great elements of beloved autumnal root vegetable and nut pies and Midwestern gooey butter cake into perfectly snackable melt-in-your-mouth shortbread squares. They are rich in caramelized, nutty, earthy, and sweet flavors as well as soft and crunchy textures. This recipe comes together easily using ingredients you’ll probably already have in your pantry. Make them for your next social distance hang, for a care package addressed to your loved ones, or simply for a night in for a holiday movie binge.

How we celebrate our fall spirit may look a little different this year, but have no fear: there’s enough pumpkin spices in the shops and in our ovens to go around! 

Gooey Pumpkin Pecan Shortbread Bars

Yield: Makes one 8x8 pan 

Time: 1 hour, plus cooling 

Ingredients: 

For the gooey pumpkin filling: 

● ¼ cup brown sugar 

● 6 tbsps butter 

● ⅓ cup pumpkin puree 

● 1 14 oz can sweetened condensed milk 

● 1 tablespoon maple syrup 

● 1 tsp vanilla extract 

● 2 teaspoons cornstarch 

● 1 tsp ground cinnamon 

● ¼ tsp ground nutmeg 

● ½ tsp kosher salt 

For the shortbread crust: 

● 1 stick butter 

● 1 cup all-purpose flour 

● ⅓ confectioners sugar

● ¼ tsp Kosher salt 

For the topping: 

● 1 ½ cup chopped pecans 

● Flaky sea salt to finish (optional) 

Preparation: 

1. Preheat oven to 350F. Spray and line a 8x8 square pan with parchment paper. 2. Make the pumpkin filling. Place a saucepan over medium heat. Add butter and sugar and stir until melted and fully dissolved, about 2 minutes. Add in the remaining ingredients and whisk until incorporated and smooth. Cook for 5 more minutes, stirring continuously. The mixture should resemble a silky orange caramel sauce. Remove from heat and let cool. 

3. While the filling is cooling, prepare the shortbread crust. Combine butter, flour, and confectioners sugar in the bowl of a stand mixer. Beat on medium speed until the mixture is combined into coarse crumbs, about 3 minutes. Remove bowl from stand mixer. Press the crust evenly into the bottom of the pan. 

4. Bake crust for 15 minutes and let cool for 10 minutes or until slightly warm. 5. Pour cooled pumpkin filling evenly on top of the shortbread. Scatter pecans evenly over the caramel layer. 

6. Bake bars for 25-30 minutes, rotating halfway through, until golden brown. It’s okay if your bars aren’t fully set, they will continue to bake and set when cooling. Garnish with flaky sea salt. Let cool for at least 1 hour (or preferably overnight for fully set bars that cut like butter!). Slice into 16 or 24 square pieces.

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