Pumpkin Dessert Squares With Shortbread Crust Recipe

Name: Pumpkin Dessert Squares With Shortbread Crust
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: 1/4 cup all-purpose flour; 3/4 cup + 2 tablespoons granulated sugar (reduce to 3/4 cup for less sweetness); Butter; Salt; 8 ounces cream cheese, softened; 2 large eggs; Canned Pumpkin Puree; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1 teaspoon vanilla extract; Whipping Cream

Indulge in the ultimate fall treat! These Pumpkin Dessert Squares boast an intensely flavorful pumpkin filling and a melt-in-your-mouth shortbread crust that's unbelievably buttery and flaky. A food processor is key for that perfect crust texture. For a less sweet filling, simply use 3/4 cup of sugar. Top with whipped cream for an extra touch of decadence!

Prep Time 20 mins

Cook Time 50 mins

Calories 4244.7 kcal

Protein 104g

Rating 4.0 (2 Reviews)

Pumpkin Dessert Squares With Shortbread Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Dessert Squares With Shortbread Crust

1/4 cup all-purpose flour
3/4 cup + 2 tablespoons granulated sugar (reduce to 3/4 cup for less sweetness)
Butter
Salt
8 ounces cream cheese, softened
2 large eggs
Canned Pumpkin Puree
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon vanilla extract
Whipping Cream

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How to Make Pumpkin Dessert Squares With Shortbread Crust

Preheat oven to 350°F (175°C).
Position oven rack to the second-lowest position.
Grease an 8x8 inch baking pan.
Make the crust: In a food processor, combine all crust ingredients and pulse for 30 seconds, or until a coarse crumbly mixture forms.
Press the crust mixture evenly into the prepared baking pan.
Bake the crust for 15 minutes. Remove from oven.
While the crust bakes, prepare the filling.
In a large bowl, beat softened cream cheese and 3/4 cup + 2 tbsp granulated sugar with an electric mixer until smooth and creamy (about 2 minutes).
Add eggs one at a time, beating well after each addition.
Stir in pumpkin puree, vanilla extract, and melted butter until well combined.
In a separate small bowl, whisk together flour, cinnamon, and allspice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined (about 1-2 minutes). Do not overmix.
Pour the pumpkin filling over the partially baked crust.
Bake for 30-35 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
Let cool completely before cutting into squares. Serve at room temperature or chilled, topped with whipped cream (optional).