Pumpkin Shortbread Bars with Brown Butter Vanilla Glaze

Cinnamon Shortbread Dough

• 1 cup (227g) unsalted butter, softened
• 1/2 cup + 2 TBSP (125g) granulated sugar
• 1 large egg yolk
• 1 1/2 tsp vanilla extract
• 3 cups (360g) all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp kosher salt

Pumpkin Filling

• 1 (15-oz) can pumpkin puree
• 1/4 cup + 2 TBSP (83g)  light brown sugar packed
• 1/4 cup (30g) powdered sugar
• 1 TBSP cornstarch
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice (optional)
• 1/2 tsp kosher salt
• 2 tsp vanilla extract

Brown Butter Vanilla Icing

• 2 tbsp unsalted butter
• 1 cup (120g) powdered sugar, sifted
• 1 tsp vanilla extract or bean paste
• 2 TBSP milk
• 1/8 tsp kosher salt

Optional Cinnamon Sugar Topping

• 1 tsp cane or coarse sparkling sugar
• 1/8 tsp ground cinnamon

Instructions

1. Make the pumpkin filling. In a saucepan over medium low heat, combine pumpkin puree, brown sugar, powdered sugar, cornstarch, cinnamon, ginger, nutmeg, optional allspice, and salt. Cook, stirring frequently, until thick and spreadable for 10 minutes. Remove from heat and stir in vanilla. Transfer to a bowl, cool slightly, cover with plastic wrap, and refrigerate until completely cool.
2. Prepare the shortbread dough. Cream softened butter and sugar until smooth, approximately 1–2 minutes. Mix in egg yolk and vanilla. Add flour, cinnamon, and salt, mixing until soft clumps form and the dough holds together when pressed.
3. Divide and freeze. Divide the shortbread dough into two equal portions. Line an 8 × 8-inch square baking pan with parchment paper, leaving enough overhang on the sides to lift the bars out after baking. Do not grease the pan. 

         Place one portion of the dough between two sheets of parchment paper and press it evenly into the square pan, making sure it reaches all four corners. Carefully lift the flattened dough out of the pan using the parchment paper and transfer it to a baking sheet or flat tray. Place it in the freezer. This will be your top shortbread layer.

          Line the baking pan again with fresh parchment paper, leaving an overhang on the sides. Press the remaining dough evenly into the bottom of the pan, making sure to fill all four corners and create a smooth, even layer. Place the entire pan in the freezer while you preheat the oven to 350°F (177°C).

4. Assemble. Preheat the oven to 350°F (177°C). Spread the cooled pumpkin filling evenly over the bottom shortbread layer, that’s in the pan. Carefully transfer the frozen top layer over the filling, pressing together any cracks. 
5. Bake. Bake for approximately 35- 38 minutes, or until the shortbread is set and the edges are lightly golden.
6. Cool completely. Allow the bars to cool for 1 hour in the pan. Lift them out using the parchment overhang and cool for another hour, or until completely cooled.
7. Make the glaze. Brown the butter in a small saucepan and transfer to a bowl and cool slightly. Add powdered sugar, vanilla, milk, and salt. Whisk vigorously until smooth and fully emulsified.
8. Make the Cinnamon Sugar (Optional). In a small bowl mix together coarse sugar and cinnamon powder. 
9. Glaze and finish. Spread the thick glaze evenly over the cooled bars. Immediately sprinkle with cinnamon sugar, if using. Allow the glaze to set for at least 10 minutes before slicing into squares or rectangles.

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