• Preheat the oven to 350 degrees and line a 9x9 baking pan with parchment paper (or tin foil), or coat with baking spray. Set aside.

Shortbread Crust:

• With a stand mixer (or a food processor or hand mixer), cream the butter until light and fluffy.
• Add in the granulated sugar and continue to mix with the butter until well combined.
• Add in the vanilla extract, mixing until combined.
• Lastly, add in the all purpose flour and mix until well combined. The mixture will be a bit crumbly, which is what you want. Set aside.

Filling:

• In a separate bowl, whisk together the sweetened condensed milk, pumpkin puree, vanilla extract, and the egg.
• Once combined, add in the brown sugar, cinnamon, ginger, nutmeg, cloves, and allspice. Whisk until combined.

Assembly:

• Press half of the shortbread crust into the bottom of the prepared pan. Press it into an even layer.
• Pour the pumpkin pie filling on top of the crust, smoothing into an even layer.
• Sprinkle the remaining shortbread on top of the pumpkin filling.

Bake:

• Bake the shortbread pumpkin bars for 40-45 minutes, or until the filling is set and the topping is lightly golden brown.
• Cool the bars completely before serving. If desired, once the bars have come to room temperature, refrigerate until cold (I prefer them cold).

Toppings:

• Dust with powdered sugar, and if desired, top each with whipped cream. If making whipped cream, whisk the heavy whipping cream, until soft peaks form. Add in powdered sugar and vanilla extract. Whisk until stiff peaks.