Funny enough, these bars weren't supposed to be bars at all. I originally set out to make homemade pumpkin pop tarts, but after a few rounds of rolling, cutting, filling, and trying to keep the pastry together, I decided the pop tarts were asking a little too much of me and I turned the whole thing into shortbread bars instead. And I'm glad I did! Because now I want to recreate a few more variation of shortbread bars, because it’s that good and easy!
The cinnamon shortbread is buttery and soft, with just enough structure to hold a thick layer of pumpkin filling. The pumpkin is cooked on the stovetop first to help concentrate its flavor and reduce excess moisture. Then everything is baked together in one square pan, and finished with a thick vanilla brown butter glaze and a little cinnamon sugar.
I personally enjoy eating them cold from the refrigerator. The shortbread firms up slightly but still has this soft, almost pillowy texture. At room temperature, the bars become even more tender and practically melt in your mouth and this recipe is part of my Whole Can Pumpkin Series, where you'll find more recipes that use an entire can of pumpkin puree, just like my Brown Butter Pumpkin Bread with Maple Icing and Brown Butter Chocolate Chip Bread with Espresso Glaze!
These pumpkin shortbread bars remind me of a cross between pumpkin pie and a soft shortbread cookie. The shortbread is buttery, lightly sweetened, and flavored with vanilla and cinnamon. It's soft and tender rather than crisp or flaky, with a delicate texture that practically melts in your mouth.
Between the two layers is a thick pumpkin filling flavored with cinnamon, ginger, nutmeg, and a touch of allspice. The pumpkin is cooked down first, giving it a more concentrated flavor and helping it hold its shape between the shortbread layers.
And then there's the vanilla brown butter, it's sweet, creamy, and slightly nutty, with just enough salt to balance the powdered sugar.
Unsalted butter: Softened butter gives the shortbread its rich flavor and tender texture. Make sure your butter is softened at room temperature and not melted.
Granulated sugar: Sweetens the dough without overpowering the pumpkin filling or vanilla glaze.
Egg yolk: Adds richness and helps bind the dough together, giving the shortbread a soft, cohesive texture.
Vanilla extract: Adds warmth and complements the cinnamon and buttery pastry.
All-purpose flour: Provides structure to the shortbread layers. I highly recommend weighing your flour for the most accurate results.
Ground cinnamon: Gives the shortbread a subtle cinnamon flavor that complements the pumpkin filling.
Kosher salt: Balances the sweetness and enhances the buttery flavor.
Pumpkin puree: You'll need one entire 15-ounce can of pure pumpkin puree. Be sure to use pumpkin puree rather than pumpkin pie filling.
Light brown sugar: Adds sweetness and a subtle molasses flavor that pairs beautifully with pumpkin.
Powdered sugar: Adds additional sweetness and dissolves easily into the pumpkin mixture.
Cornstarch: Helps thicken the pumpkin filling so it holds together between the shortbread layers.
Ground cinnamon: The primary warm spice in the filling.
Ground ginger: Adds a little warmth and depth.
Ground nutmeg: Complements the cinnamon and ginger without overpowering the pumpkin.
Ground allspice: Optional, but adds another layer of warmth.
Kosher salt: Balances the sweetness and brings out the other flavors.
Vanilla extract: Rounds out the pumpkin filling and complements the shortbread.
Unsalted butter: Browning the butter adds a toasted, nutty flavor that makes this glaze a little more special than a traditional powdered sugar icing.
Powdered sugar: Creates the sweet base of the glaze.
Vanilla extract or vanilla bean paste: Both work beautifully. Vanilla bean paste adds a lovely vanilla flavor and little specks throughout the glaze.
Milk: Helps bring the powdered sugar and brown butter together into a smooth, spreadable glaze.
Kosher salt: Balances the sweetness.
Cinnamon sugar: An optional finishing touch that adds a little sparkle and cinnamon flavor.
I recommend making the pumpkin filling first so it has enough time to cool completely before assembling the bars. In a medium saucepan or wide skillet, combine the pumpkin puree, light brown sugar, powdered sugar, cornstarch, cinnamon, ginger, nutmeg, optional allspice, and kosher salt. Cook over medium low heat, stirring frequently with a silicone spatula. As the pumpkin cooks, it will gradually become thicker as some of the excess moisture evaporates. Continue cooking for about 10 minutes until the filling is thick, smooth, and spreadable.
You should be able to drag your spatula across the bottom of the pan and leave a visible trail that doesn't immediately disappear. Remove the pan from the heat and stir in the vanilla extract.
Transfer the pumpkin filling to a bowl and allow it to cool slightly. Cover with plastic wrap and refrigerate until completely cool.
In a large mixing bowl, combine the softened butter and granulated sugar.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat until smooth and creamy, approximately 1-2 minutes. You don't need to cream the butter and sugar until pale and fluffy. We're aiming for a soft, tender shortbread rather than a light, airy cookie dough.
Add the egg yolk and vanilla extract, mixing until incorporated. Add in the flour, cinnamon and salt mixing on low speed until the dough begins forming soft clumps. The dough may look slightly crumbly, but it should hold together when pressed between your fingers.
Avoid overmixing once the flour has been added!
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).
Freezing both layers briefly helps the shortbread hold its shape and makes the top layer easier to transfer over the pumpkin filling without tearing.
Once the pumpkin filling is completely cool and the shortbread layers have firmed up, remove the baking pan from the freezer.
Spread the pumpkin filling evenly over the bottom layer of shortbread, using an offset spatula to smooth the surface.
Remove the flattened top layer from the freezer and carefully place it over the pumpkin filling.
Gently adjust the dough so it covers the filling evenly. If the shortbread cracks or breaks during transfer, don't worry! Simply press the pieces back together with your fingertips to create an even top layer.
Bake the assembled bars in the preheated 350°F (177°C) oven for approximately 35-38 minutes, or until the shortbread is set and the edges are lightly golden.
The top may remain fairly pale, and that's perfectly fine. You're looking for a surface that appears set rather than wet or doughy.
Remove the pan from the oven and allow the bars to cool completely before adding the glaze. This can take up to 2 hours.
This is one step I wouldn't rush!
Allow the pumpkin shortbread bars to cool in the baking pan for approximately 1 hour. Then, carefully lift the bars out using the parchment paper overhang and transfer them to a cooling rack. Allow them to cool for another 1 hour, or until completely cooled.
This allows the shortbread to firm up and helps prevent the vanilla brown butter glaze from melting into the warm pastry.
Add the unsalted butter to a small, light colored saucepan over medium heat.
Allow the butter to melt and continue cooking, stirring or swirling the pan frequently.
The butter will begin to foam before the milk solids at the bottom turn golden brown. Once it develops a rich, nutty aroma, immediately remove it from the heat and transfer it to a heatproof bowl. Allow the browned butter to cool slightly for a few minutes and add the sifted powdered sugar, vanilla extract or vanilla bean paste, milk, and kosher salt. Whisk vigorously until the brown butter is fully emulsified with the powdered sugar and milk. The glaze should become smooth and uniform, without visible pools of butter separating from the mixture. The finished glaze should be thick and spreadable rather than thin and watery, you can add either 1 tsp of powdered sugar or milk if you have to get that consistency.
Once the bars have cooled completely, spread the vanilla brown butter glaze evenly over the surface using an offset spatula. If using the optional cinnamon sugar topping, combine the coarse sugar and ground cinnamon in a small bowl and immediately sprinkle the cinnamon sugar mixture over the glaze before it begins to set.
Allow the glaze to firm up before slicing into squares or rectangles.For the cleanest slices, use a sharp knife and wipe the blade between cuts.
This is one of the most important steps in the recipe. Pumpkin puree naturally contains moisture, and adding it directly between two layers of shortbread can result in a softer, wetter pastry. Also it helps concentrate the pumpkin flavor.
Warm pumpkin filling can soften the butter in the shortbread dough, making it harder to assemble and potentially affecting the final texture. I made this mistake during testing and it did not have a pleasant taste. I like to prepare the filling first, transfer it to a bowl, cover it with plastic wrap, and refrigerate it while I work on the dough.
Shortbread dough doesn't need to look perfectly smooth in the mixing bowl. It's normal for it to form soft clumps. As long as the dough holds together when pressed, it's ready. Mixing too long after adding the flour can create a tougher texture rather than the soft, buttery shortbread we're aiming for.
Because this dough contains a generous amount of butter, it can become soft while you're handling it. Freezing the top layer makes it easier to transfer over the pumpkin filling without stretching or breaking. I also freeze the bottom layer in the prepared baking pan while the oven preheats.
Adding the glaze while the shortbread is still warm can cause it to melt and soak into the pastry. I recommend cooling the bars for 1 hour in the pan and another hour outside the pan. If the bars still feel warm after 2 hours, give them additional time.
Because these bars contain a moist pumpkin filling, I recommend storing them in the refrigerator up to 4 days. Once the glaze has set, transfer the bars to an airtight container. If stacking them, place parchment paper between the layers to prevent sticking. Enjoy the bars cold, or let them sit at room temperature for approximately 20 minutes before serving.
For longer storage, freeze the bars in a freezer safe airtight container for up to 2 months. Thaw overnight in the refrigerator.
No. Pumpkin pie filling already contains added sugar and spices, which would change the flavor and sweetness of the bars. Use 100% pure pumpkin puree.
Cooking the pumpkin filling helps evaporate excess moisture and concentrates the pumpkin flavor. This creates a thicker filling that holds its shape between the shortbread layers.
I highly recommend it. The shortbread contains a generous amount of butter and can become soft while handling. Freezing both layers briefly makes assembly much easier.
Shortbread dough often looks crumbly before it's pressed together. Try squeezing a small amount of dough in your hand. If it holds together, it's ready. If the dough is excessively dry, double check your flour measurement. Too much flour can result in a sandy, crumbly texture.
No. These bars are intentionally soft and tender rather than crisp or flaky. The shortbread should hold the pumpkin filling while remaining buttery and delicate.
Yes! These bars are great for making ahead because they taste especially delicious chilled. Prepare them the day before serving and store them in an airtight container in the refrigerator.
The butter may not have been fully incorporated into the powdered sugar and milk. Whisk vigorously until the glaze becomes smooth and uniform. Make sure the brown butter has cooled slightly before combining it with the remaining ingredients.
Yes, but homemade pumpkin puree can vary in moisture content. You may need to cook the filling longer to achieve a thick, spreadable consistency.
If you make these Pumpkin Shortbread Bars, I'd love to hear what you think! Leave a comment and rating below, and let me know whether you prefer them chilled or at room temperature!
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).
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