Shortbread Pumpkin Bars

• 3/4 cup margarine (softened and divided)
• 2/3 cup granulated sugar (divided)
• 3/4 tsp. vanilla (divided)
• 2 1/3 cup all purpose flour (divided)
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs (slightly beaten)
• 1 cup brown sugar (firmly packed)
• 1 cup canned pumpkin
• 1/2 cup chopped pecans

Directions:

Preheat oven to 400 degrees. In a small bowl, cm 1/2 cup margarine, 1/3 cup granulated sugar and 1/4 tsp. vanilla. Add 1 cup flour; mix well. Press dough into bottom of 13"x 9" baking dish. Bake for 5 minutes. Reduce heat to 350 degrees and removed baking dish with crust. Combine 1/3 cup flour, baking powder and salt; mix well. Combine eggs, brown sugar, pumpkin and 1/2 tsp. vanilla. Stir in dry ingredients and nuts. Spread over partially baked crust. Combine remaining 1 cup flour and 1/3 cup granulated sugar. Cut in 1/4 cup margarine until mixture resembles coarse crumbs. Sprinkle over pumpkin layer. Continue baking 25 to 30 minutes. Cool completely. Cut into bars or squares. Yields: 2 dozen 1 1/2" squares.

By Terri