Small-batch Shortbread Pumpkin Pie Bars

Name: Small-batch Shortbread Pumpkin Pie Bars
Total time: 60 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup Unsalted Butter (1/4 cup (2oz) unsalted butter (room temperature) + 2 tablespoons (1oz) unsalted butter (room temperature)); ½ cup Icing Sugar (1/4 cup (30g) powdered sugar + 1/4 cup (30g) powdered sugar); 1 tbsp Granulated Sugar (1 tablespoon + 1 teaspoon (17g) granulated sugar); 2 ¼ tsp Vanilla (2 teaspoons vanilla extract + 1/4 teaspoon vanilla extract); ¾ cup All-Purpose Flour (1/2 cup (60g) all-purpose flour + 1/4 cup (30g) all-purpose flour); ½ tsp Table Salt (1/4 teaspoon salt + 1/4 teaspoon salt); ½ cup Whole Milk (1/2 cup milk (any percentage)); ½ cup Pumpkin Purée (1/2 cup (122g) canned pumpkin puree); ¼ cup Brown Sugar (1/4 cup (50g) packed brown sugar + 3 tablespoons (38g) packed brown sugar); 1 piece Egg Yolks (1 large egg yolk); ½ tsp Cinnamon (1/2 teaspoon ground cinnamon); 0.13 tsp Ginger (1/8 teaspoon ground ginger); 0.13 tsp Nutmeg (1/8 teaspoon ground nutmeg); 0 pieces Ground Cloves (Pinch ground cloves); 2 tsp Heavy Cream (2-3 teaspoons heavy cream (or milk) — up to 3)

Small-batch Shortbread Pumpkin Pie Bars - Dessert (American)

60 minAmerican

Servings6

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Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

Unsalted Butter¼ cup · 1/4 cup (2oz) unsalted butter (room temperature) + 2 tablespoons (1oz) unsalted butter (room temperature)
Icing Sugar½ cup · 1/4 cup (30g) powdered sugar + 1/4 cup (30g) powdered sugar
Granulated Sugar1 tbsp · 1 tablespoon + 1 teaspoon (17g) granulated sugar
Vanilla2 ¼ tsp · 2 teaspoons vanilla extract + 1/4 teaspoon vanilla extract
All-Purpose Flour¾ cup · 1/2 cup (60g) all-purpose flour + 1/4 cup (30g) all-purpose flour
Table Salt½ tsp · 1/4 teaspoon salt + 1/4 teaspoon salt
Whole Milk½ cup · 1/2 cup milk (any percentage)
Pumpkin Purée½ cup · 1/2 cup (122g) canned pumpkin puree
Brown Sugar¼ cup · 1/4 cup (50g) packed brown sugar + 3 tablespoons (38g) packed brown sugar
Egg Yolks1 piece · 1 large egg yolk
Cinnamon½ tsp · 1/2 teaspoon ground cinnamon
Ginger0.13 tsp · 1/8 teaspoon ground ginger
Nutmeg0.13 tsp · 1/8 teaspoon ground nutmeg
Ground Cloves0 pieces · Pinch ground cloves
Heavy Cream2 tsp · 2-3 teaspoons heavy cream (or milk) — up to 3

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Steps

1Shortbread Base
2Preheat your oven to 350°F. Lightly grease a 5x7-inch baking dish and line with parchment paper.
3In 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.
4Stir 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.
5In a medium bowl, whisk together milk, pumpkin puree, brown sugar, egg yolk, cinnamon, salt, ginger, nutmeg, and cloves.
6Pour over baked shortbread base and bake for 15 minutes.
7Streusel
8While 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.
9Once 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.
10Cool completely before adding the glaze.
11Glaze
12In 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.