Pumpkin Pecan Bars

Instructions

1. Preheat oven to 375.
2. For the shortbread crust: grease a 9x13 pan and line with tin foil. Make sure the foil is pressed firmly into the corners and hangs over the edges by a few inches.
3. In a stand mixer add the butter and brown sugar. Cream together on medium speed until fluffy and lightened in color, about 5 minutes.
4. Add in the flour and salt. Mix until just barely combined and crumbly.
5. Transfer the dough to the 9x13 pan, pressing firmly and evenly into place.
6. Bake for 15 minutes. Reduce the heat to 325, bake for another 10-12 minutes until golden in color.
7. While the shortbread crust is cooking, prepare the pumpkin pecan layer.
8. For the pumpkin pecan layer: in a large bowl add the eggs, granulated sugar, and light brown sugar. Whisk to combine.
9. Add in the pumpkin puree, whisk to combine.
10. Add in the dark maple syrup and light corn syrup, whisk to combine.
11. Add in the cinnamon, salt, cloves, and nutmeg. Mix to combine.
12. Just before the shortbread crust is fully baked add in the pecan halves, mix to combine. Don't add the pecans too early or they will sink to the bottom.
13. Pour the filling over the hot crust.
14. Bake for 35-45 minutes, until the middle is completely set.
15. Remove from the oven and let it cool completely in the pan.
16. Once completely cool, lift the bars out by pulling up on the foil.
17. Lay the foil wrapped bars on top of a cutting board. Carefully pull the sides of the foil away to expose the sides of the bars.
18. Carefully lift the bars away from the foil and remove the foil completely, replace the bars on top of the cutting board.
19. Cut into 24 portions. Use a serrated knife to slowly saw through the pecans without smashing them down into the pumpkin. Once you've cut through the pecans you can slice through the pumpkin layer, and then press firmly through the shortbread crust.