Pumpkin Butter Bars – It doesn’t get better than this.

There is a theme happening here – pumpkin everything.  It is fall, so I suppose there is no better time than to experiment with pumpkin.  Meredith said “You’re knocking it out of the park with these pumpkin desserts.”  (I’m blushing)  This one happens to be a happy accident.  I ended up with leftover filling from thePumpkin Pie Bites and did not want it to go to waste.  I didn’t want to make a pie since I had just made the pie bites.  Insert thought bubble….  What about that butter crust I used in the caramel bars.  I might just be on to something here.

Pumpkin Butter Bars

Makes 48 small bars

For the Crust

1 pound (16 ounces) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups confectioners' sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

4 cups unbleached all-purpose flour

For the Filling

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

For the Crust

Position a rack in the middle of the oven and preheat to 325° F. 

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined.  Add the flour and beat on low speed until a smooth, soft dough forms.  Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.  Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.  Spoon over the bottom crust and spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the pumpkin filling. Return the pan to the oven and bake until the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week in the refrigerator. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.