Pumpkin Shortbread from Whitney Stephens

• FOR THE SHORTBREAD BASE:
• 1-¼ cup All-purpose Flour
• 3 Tablespoons Granulated Sugar (heaping)
• ½ cups Softened Butter
• 1 dash Salt
• ½ teaspoons Vanilla Extract
• _____
• FOR THE PUMPKIN FILLING:
• 1-½ cup Pureed Pumpkin
• ½ cups Packed Light Brown Sugar
• 1 teaspoon Cinnamon
• ½ teaspoons Ground Nutmeg
• ¼ cups All-purpose Flour
• _____
• FOR THE TOPPINGS:
• ⅓ cups Chopped, Toasted Walnuts (or Any Other Nut)
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Prepared Caramel Sauce

Preparation Instructions

Preheat oven to 325 degrees. Line a 8×8 square dish with parchment paper or foil (if desired) and spray lightly with cooking spray. Set aside.

In a large bowl, combine all ingredients for shortbread until moist. Press evenly into the bottom of the prepared pan. Set aside.

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 minutes-55 minutes or until pumpkin filling has set. Cool completely before removing. Cut into 12 equal squares and serve.

Recipe from http://www.laurenslatest.com/

Oh, and here is a nifty little print out, just click to enlarge and print it out for your records.