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Pumpkin Pecan Shortbread is like the bar-cookie-child of pumpkin and pecan pie.
Preheat the oven to 350 F.
Add the flour, powdered sugar, pecans, and salt to the bowl of a food processor. Pulse until the nuts are chopped and the ingredients are combined. Add in the cubed butter and pulse until there are no large bits of butter. Press into the bottom of a 9×13 inch pan. Bake for 12 minutes. When done remove it from the oven and set aside.
In the same bowl of the food processor (no need to clean it out) add all of the ingredients in the pumpkin layer. Pulse until smooth and combined. Pour the pumpkin mixture over the shortbread crust and spread with a spatula. Bake for 35-45 minutes, until the center has set. Allow to cool and refrigerate until ready to eat.
Serve with store bought caramel sauce, if desired.
Adapted from Heather Christo.
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