Best 3 Pumpkin Dessert Squares With Shortbread Crust Recipes
Indulge in the delectable symphony of flavors presented by these Pumpkin Dessert Squares with Shortbread Crust - a harmonious blend of sweet, savory, and seasonal delights. Featuring a buttery and crumbly shortbread crust, this dessert takes center stage with its creamy pumpkin filling, delicately spiced with warm cinnamon and nutmeg, capturing the essence of autumn in every bite. Topped with a luscious cream cheese frosting, a swirl of caramel sauce, and a sprinkling of chopped pecans, these squares offer a delightful textural contrast that elevates the overall experience. Each bite promises a burst of flavors that dance on your palate, leaving you craving more. Whether you're celebrating a special occasion or simply seeking a comforting treat, these Pumpkin Dessert Squares are guaranteed to satisfy your sweet cravings and warm your soul. Dive into the detailed recipe to recreate this culinary masterpiece in your own kitchen and share the joy with your loved ones.
Here are our top 3 tried and tested recipes!
PUMPKIN SHORTBREAD BARS
These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!
Provided by stephaniestennes
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
- Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
- Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
- Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 50.1 g, Cholesterol 61.5 mg, Fat 16.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 168.7 mg, Sugar 30 g
PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST
This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.
Provided by Kittencalrecipezazz
Categories Dessert
Time 50m
Yield 1 (8x8-inch)
Number Of Ingredients 15
Steps:
- Set oven to 350°F.
- Set oven to second-lowest position.
- Butter an 8 x 8-inch baking pan.
- To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
- Press the mixture lightly into the prepared baking pan.
- Bake crust for 15 minutes, then remove from oven.
- Meanwhile prepare the filling.
- With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
- Add in eggs and beat well until combined.
- Add in the pumpkin puree, vanilla and melted butter; mix until combined.
- In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
- Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
- Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.
PUMPKIN SHORTBREAD DESSERT
Pumpkin pie with no crust to roll out. This is a fantastic dessert to add to your holiday meal. Recipe from Taste of Home.
Provided by Marie
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
- Press into ungreased 13x9 baking pan.
- In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
- Stir in milk and pour over crust.
- Bake at 425° for 15 minutes.
- Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
- Cool on wire rack, then cover and refrigerate.
- Cut into squares and top with whipped cream.
Nutrition Facts : Calories 267.9, Fat 10.4, SaturatedFat 6, Cholesterol 80.5, Sodium 249.8, Carbohydrate 38.8, Fiber 0.7, Sugar 22.7, Protein 6.3
Tips:
- For a smoother filling, blend the pumpkin mixture in a blender or food processor until it is completely smooth.
- To make the bars easier to cut, chill them for at least 30 minutes before serving.
- If you don't have a food processor, you can make the shortbread crust by hand. Simply combine the flour, sugar, butter, and salt in a bowl and mix until the mixture resembles coarse crumbs. Then, press the mixture into the bottom of a 9x13 inch baking pan.
- You can use any type of pumpkin puree for this recipe. Canned pumpkin puree is a good option, or you can make your own pumpkin puree by roasting a pumpkin and then pureeing it in a blender or food processor.
- These bars can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
These pumpkin dessert squares are a delicious and easy-to-make treat that are perfect for fall. The shortbread crust is buttery and flaky, and the pumpkin filling is creamy and flavorful. These bars are sure to be a hit with your family and friends.
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