Pumpkin Dessert Squares With Shortbread Crust Recipes

PUMPKIN SHORTBREAD DESSERT

Steps:

• In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

GREAT PUMPKIN DESSERT

Steps:

• In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

PUMPKIN SHORTBREAD BARS

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.

PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST

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

Steps:

• In a bowl, combine 1/4 cup sugar and flour.
• Cut in butter until the mixture resembles course crumbs.
• Press into an ungreased 13' x 9" x 2" baking pan.
• In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
• Stir in milk.
• Pour over crust.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees.
• Bake 50-55 minutes longer or until filling is set.
• Cool on a wire rack.
• Cover and refrigerate overnight.
• Cut into squares.
• Top with whipped cream and sprinkle with cinnamon if desired.