Added by Lauren's Latest / Pioneer Woman
Delicious and easy dessert for fall! Did I mention chocolate, caramel and nuts were involved too?
Prep Time 15 Minutes
Cook Time 45 Minutes
For the Shortbread Base:
1 1/4 all-purpose flour
3 Tablespoons granulated sugar (heaping)
1/2 cup softened butter
1 dash salt
1/2 teaspoon vanilla extract
For the Pumpkin Filling:
1 1/2 cups pureed pumpkin
1/2 cup packed light brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 cup all-purpose flour
For the Toppings:
1/3 cups toasted walnuts (or any other nut), chopped
1/3 cup semi-sweet chocolate chips
1/4 cup prepared caramel sauce
Preheat oven to 325ºF.
Line a 8×8 square dish with parchment paper or foil (if desired) and spray lightly with cooking spray.
In a large bowl, combine all ingredients for shortbread until moist.
Press evenly into the bottom of the prepared pan.
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.
Bake 45 to 55 minutes or until pumpkin filling has set.
Cool completely before removing.
Cut into 16 equal squares and serve.