I made these bars because I wanted to try something different (dessert-wise) for Thanksgiving this year. Everyone adores my chocolate shortbread and my pumpkin pie - so I decided to combine the two and make bars. I hope you love them and much as we did!
Chocolate Shortbread Pumpkin Bars
For the shortbread layer:
1 1/8 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
3 tablespoons semisweet chocolate morsels (1 1/2 ounces), melted
For the pumpkin layer:
15-ounce can pumpkin (not pie filling)
1 cup evaporated milk (I think this adds a richness regular milk doesn't add)
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/4 teaspoons cinnamon
1 teaspoon vanilla extract
To make the shortbread, in a medium bowl, combine the flour, cocoa powder, salt, and baking soda. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix until blended and fluffy. Add the egg and vanilla and mix until smooth.
Gradually mix in the melted chocolate. Gradually add the flour mixture and mix until blended.
Transfer the dough to a piece of plastic wrap, shape into a disc and refrigerate 30 minutes (and up to 3 days).
Preheat the oven to 350 degrees.
To make the pumpkin layer, combine all ingredients in a large bowl and whisk until blended and smooth.
Press the shortbread layer into the bottom of an 8-inch square baking pan that's been lined with parchment paper. Pour over the pumpkin layer. Bake for 1 hour, until the pumpkin layer is set (it shouldn't jiggle in the middle). Cool completely before cutting into bars.
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