Shortbread Pumpkin Bars (Print Version)

# Ingredients:

01 - 1 and 1/2 cups pure pumpkin.
02 - 1/4 cup all-purpose flour.
03 - Dash of salt.
04 - 3 tablespoons white sugar.
05 - 1/3 cup toasted walnuts, chopped small.
06 - 1/3 cup semi-sweet chocolate chips.
07 - 1 and 1/4 cups plain flour.
08 - 1/2 teaspoon nutmeg, ground.
09 - 1/2 cup softened butter.
10 - 1 teaspoon cinnamon powder.
11 - 1/2 teaspoon vanilla flavoring.
12 - 1/4 cup caramel drizzle.
13 - 1/2 cup packed brown sugar.

# Instructions:

01 - Turn your oven on to 325°F. Use parchment or foil to line an 8x8 pan and lightly coat with cooking spray. Set aside for now.
02 - Mix everything you need for the shortbread in one big bowl. Press it down evenly at the bottom of the pan and leave it aside.
03 - In another bowl, whisk together the pumpkin filling ingredients until the texture is nice and smooth.
04 - Spread the pumpkin filling over the pressed shortbread base and smooth out the surface.
05 - Scatter the nuts and chocolate over everything and press down gently to make them stick.
06 - Pour the caramel sauce across the top, covering the dessert.
07 - Pop it in the oven for 45 to 60 minutes, until the pumpkin layer is firm.
08 - Let it cool down fully. Slice it into 16 squares, and it's ready to eat!

# Notes:

01 - Optional: Chill before serving for a cool flavor twist.

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