Pumpkin-Shortbread Bars

Ingredients

• 2 cups all-purpose flour
• 1 cup light brown sugar, packed
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) butter, melted and cooled
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 (15-ounce) can pumpkin puree
• 2 tablespoons light brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Directions

1. Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper.
2. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves. Add the melted butter, egg, and vanilla extract and mix well.
3. Press the mixture firmly into the prepared pan. Bake for 20 minutes, or until lightly golden.
4. Meanwhile, in a bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, allspice, and cloves. Spread the mixture evenly over the cooled shortbread base.
5. Bake for an additional 25 minutes, or until the pumpkin layer is set. Cool completely before slicing into bars.

Interesting Facts

• These bars are the perfect fall treat for any occasion.
• The pumpkin layer adds a creamy, spiced flavor that pairs perfectly with the crunchy shortbread base.
• These bars can be stored in an airtight container for up to a week.