These pumpkin bars with butter taste great! These bars are based on my usual shortbread crumble bars, but I added lots of toasty pecans to the dough and filled them with a smooth pumpkin butter filling.
CRUST– 1 cup all-purpose flour– 1 cup chopped pecans, divided– 1/4 cup granulated sugar– 1/4 cup packed light brown sugar– a pinch of salt– 1/2 cup salted butter, room temperature, cut in pieceFILLING– 1 cup pumpkin butter
Warm the oven up to 350°F.
Spray or grease a 9x9 baking pan lightly, and then cover it with a sling of parchment paper. This will make it easy to take the cake out of the pan later. You don't have to do this step.
Use a food processor to mix the flour, sugars, salt, and 1/2 cup of the pecans. Pulse the food processor a few times to break up the nuts.
Add the softened butter and pulse the food processor until the butter is fully mixed in and the mixture looks like big, moist crumbs. Pulse it again and again until there is no more dry flour. It will fall apart.
For the crumb topping, reserve 1/2 cup of the mixture. Put the remaining dough in your prepared pan. Spread and press the crust with your fingertips. You can flour your hands to avoid stickiness. Spread dough evenly on the pan bottom. Flattening and smoothing with an offset spatula is my finishing touch.
Put it in the oven for 15 minutes.
Mix the pumpkin butter well and spread it out over the bread.
Mix the rest of the chopped nuts with the crumb topping that you saved. Add the salt on top of the pumpkin butter. I like to press the bits together with my hands to make bigger crumbles first.
More 20 to 30 minutes in the oven, or until the top is beginning to turn golden and the pumpkin butter starts to bubble.
Let the bars cool in the pan for 20 minutes. Then, use the parchment paper sling to loosen the sides and take the bars out of the pan. When the bars are warm, they will be soft. As they cool, they will get hard.