Amanda’s Pumpkin Shortbread Bars

Recipe Date: December 18, 2018
Prep Time: 30 Minutes
Cook Time: 60 Minutes
Difficulty: Easy
Measurements: Imperial (US)

This fall the Twisted Staff has been sharing some of their favorite goodies in the tasting rooms on the weekends. Here's one from Amanda that makes about 24 bars (depending on how you cut them of course. I mean, you could just make one big honkin' bar...)


  • 1/2 cup softened butter
  • 1/3 cup white sugar
  • 1/4 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup firmly packed brown sugar
  • 1 cup canned solid pack pumpkin
  • 1 teaspoon vanilla extract
  • 8 ounces candied pecans, coarsely chopped (buy these or make your favorite recipe!)


Crust: Cream the butter, sugar, and vanilla. Stir in the flour just enough to make a dough. Press into 9x13 baking pan. Bake at 400 degrees for 10 minutes. Remove and let it cool for several minutes. Turn the oven down to 350 degrees.

Filling & Topping: Mix dry ingredients in a bowl. Beat the eggs until well mixed, then stir in sugar, pumpkin, and vanilla. Stir in the dry stuff just until mixed. Spread this mixture over the baked crust. Bake at 350 degrees 25 to 30 minutes or until a toothpick inserted into the filling comes out clean. Sprinkle the pecans over the top. Allow to cool in the pan before cutting bars and serving.