Pumpkin Shortbread Squares Recipe

These Pumpkin Shortbread Squares combine a buttery shortbread crust with a silky spiced pumpkin filling — the perfect easy fall dessert that’s great for sharing or holiday gatherings!

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🎃 Pumpkin Shortbread Squares Recipe

Prep Time: 20 minutes
Bake Time: 50–55 minutes
Total Time: ~1 hour 15 minutes
Servings: 16 squares

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📝 Ingredients:

For the shortbread crust:

• 1 cup unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the pumpkin filling:

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 can (12 oz) evaporated milk
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. Make the shortbread crust:
   In a bowl, cream together butter and powdered sugar until smooth. Add flour and salt; mix until crumbly. Press evenly into the bottom of the prepared pan.
3. Bake the crust for 15–18 minutes, or until lightly golden. Remove and set aside to cool slightly.
4. Prepare the filling:
   In a large bowl, whisk together pumpkin puree, sugars, eggs, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth and fully combined.
5. Pour the pumpkin filling over the pre-baked crust. Return to the oven and bake for 35–40 minutes, or until the center is set and a toothpick comes out clean.
6. Cool completely before slicing into squares. Chill in the fridge for cleaner cuts.

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✅ Tips:

• Use a pastry cutter or fork to mix crust if preferred.
• Add a layer of whipped cream or a drizzle of maple glaze before serving.
• These store and travel well — perfect for fall potlucks!

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🧊 Storage:

• Store in the refrigerator for up to 5 days.
• Freeze individual slices for up to 2 months. Thaw in the fridge before serving.

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