Shortbread Pumpkin Bars

Last week was Pi day, so for my math teacher daughter I made a pumpkin pie.  With the leftover pumpkin, I tried this recipe that I clipped this recipe from The Trenton Times last fall.  It was very good but the baking times, or perhaps my oven, were a bit short.

Preheat oven to 400F

Cream:
1/2 cup butter
1/3 cup granulated sugar
1/4 tsp vanilla
Stir in:
1 cup four

Press dough into bottom of 13×9-inch greased baking pan. Bake 5 (10) minutes.
Remove from oven. Reduce temperate to 350F

In a small bowl, stir to combine:
1/3 cup flour
1/2 tsp baking powder
1/4 tsp salt

In a medium bowl (or mixer bowl from crust), combine:
2 eggs, lightly beaten
1 cup firmly packed brown sugar
1 cup pumpkin puree
1/2 tsp vanilla

Stir in flour mixture and
1/2 cup chopped pecans

Spread over partially baked crust.

Combine:
1 cup flour
1/3 cup granulated sugar
Cut in, until coarse crumbs:
1/4 cup butter

Sprinkle over pumpkin layer

Bake 30 minutes. (I needed to bake these closer to 45 minutes)

Cool. Cut into bars. Yields 2 dozen 1 1/2-inch squares

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