Our recipe for Shortbread Pumpkin Streusel Squares is about to become an autumn favorite in your house. Pumpkin spice everything!
If for some reason we all woke up tomorrow to learn that all things with a pumpkin spice taste or smell had been outlawed, what would you do? Personally, I’d grab a picket sign and demand justice. Imagine it! There would be no Pumpkin Maple French Toast Casserole, Pumpkin Spice Fudge or Pumpkin Dump Cake. A world without pumpkin spice is not a world this writer wants to live in.
Shortbread Pumpkin Streusel Squares
I’ve gone and made a big deal out of pumpkin spice, so you may find it odd not to see “pumpkin spice” as an ingredient. The allspice and cinnamon get the job done, But, if you don’t have those in your spices, go right ahead and use your pumpkin spice instead. A heavy teaspoon should be fine, but use what you like according to your taste buds.
You can actually make your own powdered sugar.
If you don’t happen to have any confectioner’s sugar (powdered sugar) you can whip some up yourself. This recipe doesn’t use a ton of it. We’re only talking about 1/4 cup in the crust and 1/2 cup in the streusel.
Measure out regular white sugar and put it in a blender with a tablespoon of cornstarch for every cup you use. It’ll take about a 30 – 45 seconds (give or take several seconds), of mixing it at high speed to turn it into fluffy powdered sugar. Don’t take that 30-45 seconds as a hard and fast rule. It’s a safe guess, but it depends on your blender and how much sugar you’re making. Keep your eye on it and stop when it looks right to you.
Use butter!
Margarine or any sort of butter substitute should be left in the refrigerator for someone to use on their toast if they love that stuff. You need good old sweet cream butter. Nothing else will taste quite the same and unless you use butter, the texture will probably be “off.”
Other Shortbread Recipes
- Cranberry Shortbread Cookies
- Millionaire Shortbread Bars
- Cherry Shortbread Cookies
- Shortbread Thumbprint Cookies
Shortbread Pumpkin Streusel Squares
Ingredients
FOR THE CRUST
- 1 cup of flour
- 1/2 cup of butter
- 1/4 cup of powdered sugar
FOR THE FILLING:
- 1 can of pumpkin
- 2 eggs
- 2/3 cups of milk
- 1 teaspoon of vanilla
- 1 teaspoon of cinnamon
- 1/4 teaspoon of allspice
STREUSEL TOPPING:
- 1 cup of flour
- 1/2 cup of butter – melted
- 1/2 cup of powdered sugar
- 1 teaspoon of cinnamon
Instructions
- First, make the Streusel: combine the flour powdered sugar and cinnamon in a bowl, and stir well to blend. Add the melted butter, and mix to coat all the flour mixture in the butter, until it forms small pea size particles. Place the mixture on a Parchment paper lined cookie sheet, and place in the oven at 400 degrees for about 20 minutes, or until the topping is golden brown. Turn the topping/Streusel mixture half way through baking with a spatula, to make sure it bakes evenly. When the streusel is golden brown, remove the cookie sheet to a wire rack to cool.
- Make the crust: Combine the flour and powdered sugar until mixed. Add the melted butter, and coat the flour in the butter until it forms a thick ball. Press the mixture into a 9 X 9 baking dish, and place in the oven at 400 for 20 minutes. Remove and set aside. In the mixing bowl of a stand mixer, place the pumpkin, eggs, milk, and vanilla, and mix until well blended. Add the cinnamon and allspice, and mix on medium speed for about 1 minute until completely combined. Pour the pumpkin filling on top the crust in the 9 X 9 pan, and place it back in the oven and bake at 350 for 45 minutes or until a toothpick in the center comes out clean. When the pumpkin is done, remove it to a wire rack to cool, and spread the streusel topping evenly over the pumpkin. Let cool for at least 2 hours, and when ready to serve, cut into 2 X 3 inch squares, top with whipped cream and a sprinkle of cinnamon. Enjoy!
Last Step:
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2 comments on “Shortbread Pumpkin Streusel Squares”
What size can of pumpkin do you use?
Hi Stephanie. This recipe uses a 15 oz can.