Pumpkin Shortbread Squares

• FOR THE SHORTBREAD BASE:
• 1-1/4 cup All-purpose Flour
• 3 Tablespoons Granulated Sugar (heaping)
• 1/2 cups Softened Butter
• 1 dash Salt
• 1/2 teaspoons Vanilla Extract
• _____
• FOR THE PUMPKIN FILLING:
• 1-1/2 cup Pureed Pumpkin
• 1/2 cups Packed Light Brown Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Nutmeg
• 1/4 cups All-purpose Flour
• _____
• FOR THE TOPPINGS:
• 1/3 cups Chopped, Toasted Walnuts (or Any Other Nut)
• 1/3 cups Semi-Sweet Chocolate Chips
• 1/4 cups Prepared Caramel Sauce

1. Preheat oven to 325 degrees. Line a 8x8 square dish with parchment paper or foil (if desired) and spray lightly with cooking spray. Set aside.
2. In a large bowl, combine all ingredients for shortbread until moist. Press evenly into the bottom of the prepared pan. Set aside.
3. In different large bowl, whisk together ingredients for pumpkin filling. Stir until smooth. Pour over shortbread and smooth the top. Sprinkle nuts and chocolate chips over top and press lightly into filling. Drizzle caramel sauce over the top of the entire dessert.
4. Bake 45 minutes-55 minutes or until pumpkin filling has set. Cool completely before removing. Cut into 16 equal squares and serve.
5. Note: I happened to put mine into the fridge and ate a piece cold and actually preferred it that way! So maybe give that a try to see if you'd like that better than warm or at room temperature.

shortbread base, allpurpose, sugar, butter, salt, vanilla, pumpkin, brown sugar, cinnamon, ground nutmeg, ubc, toppings, walnuts, chocolate chips, ubc

Taken from tastykitchen.com/recipes/desserts/pumpkin-shortbread-squares/ (may not work)