I need to just say that shortbread cookies might be one of the richest treats on the face of the earth. One crunchy buttery bite sends me straight into a happy dance So picture that as your bottom layer, then creamy pumpkin pie topped with chocolate. Yah, it’s that good!
Definitely give these a try this Fall, you will be so glad you did. Hope you’ll take a peek and enjoy this fun Fall treat!
You’ll start by making your shortbread cookie layer (it takes a whole 2 minutes). Press into a nice 8×8 inch baking dish.
Next comes your pumpkin pie layer….quick and simple.
Spread your pumpkin pie layer over the shortbread layer and bake until beautifully golden, like the second photo
Once cooled, cut into bars, spread with chocolate and sprinkle! These are heaven I tell you!
Chocolate and Pumpkin Pie Shortbread Bars
2 sticks softened butter
1 Cup granulated sugar
1/4 Cup packed light brown sugar
1 3/4 Cup all purpose flour
1/2 teaspoon kosher salt
2 Cups canned pumpkin
1/2 Cup granulated sugar
1/2 Cup heavy whipping cream
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon fresh grated nutmeg
1 Cup chopped chocolate or chocolate chips
Sprinkles of choice if desired
1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 8×8 inch baking dish that’s been lined with foil and sprayed with cooking spray.
2. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer. Bake for 45 minutes or until pumpkin layer is golden brown.
3. Let cool for 30 minutes then cut into bars. Melt chocolate over a double broiler or in microwave until smooth then spread over bars. Sprinkle with white sprinkles if desired and serve room temperature or chill until ready to serve.