2 sticks softened butter (or half margarine and half ground flaxseed meal)
1 Cup granulated sugar (or all brown sugar)
1/4 Cup packed light brown sugar
1 3/4 Cup all purpose flour (or whole wheat)
1/2 teaspoon salt
2 Cups canned pumpkin
1/2 Cup granulated sugar
1/2 Cup heavy whipping cream (or milk)
2 large eggs
Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Slowly add in flour and salt until dough forms. Press into the bottom of an 9×13 inch baking dish that’s been lined with foil and sprayed with cooking spray. To prepare pumpkin layer, mix pumpkin sugar, cream, eggs, cinnamon and nutmeg into a mixing bowl until well combined. Pour over shortbread layer.
Bake for 45 minutes or until pumpkin layer is golden brown. Let cool for 30 minutes then cut into bars. Sprinkle with powdered sugar, if desired.
-Jennifer Ricks
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