Pumpkin Pie Bars

Pumpkin pie is delicious, but when you’re short of time, these are so easy and sooo good!

Shortbread

• 2⁄3 c unsalted butter, melted

• 1⁄2 c granulated sugar

• 1 t vanilla

• 1⁄2 t kosher salt

• 1 3⁄4 c flour

• 1⁄2 c finely chopped walnuts

Pumpkin Filling

• 8 oz cream cheese, softened

• 1⁄2 c granulated sugar

• 3 eggs

• 1 T pumpkin pie spice

• 1⁄4 t ground cloves

• 1⁄8 t ground black pepper

• 2 T flour

• 1 T bourbon, optional

• 1 t vanilla

• 1 c pumpkin puree

Crumble

• 1⁄2 c brown sugar

• 1⁄4 c granulated sugar

• 1⁄2 t ground cinnamon

• 1⁄4 t kosher salt

• 1 1⁄2 c flour

• 1⁄2 c unsalted butter, room temperature

Preheat oven to 300 degrees. Line an 9x11” baking pan with parchment, leaving some paper to overhang the sides. Spray or grease the parchment.

Make the shortbread by stirring together the butter, sugar, vanilla, and salt in a medium bowl. Add in the flour and walnuts and stir to combine. Press dough into the prepared pan. Bake for 15-18 minutes. Remove from the oven and cool slightly. Increase oven temperature to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat cream cheese and sugar until smooth, about 5 minutes. Add the egg, spices, bourbon, vanilla, and flour. Beat at medium speed until smoot, then scrape down the sides of the bowl. Add the pumpkin and mix briefly to combine.

Make the crumble by combining the dry ingredients in a small bowl. Use a fork to stir in the butter until the mixture resembles coarse crumbs.

Evenly spread the pumpkin filling on the crust. Sprinkle the crumble over the pumpkin layer, using your hands to squeeze the crumbs into clumps.

Bake 30-35 minutes until light golden brown. Cut into bars once cooled slightly. Serve with vanilla ice cream and/or whipped cream.