Preparation

• Preheat the oven to 325 degrees.

• Press parchment paper into the bottom of a 11-by-17-inch baking pan, leaving some overhang on all sides.

• First, make the shortbread layer: In a large bowl and using an electric mixer, beat the 4 ounces of room temperature butter and ½ cup of sugar until fluffy and creamy.

• Use a spatula to stir in the flours, cinnamon and 1 teaspoon of vanilla extract.

• Press the dough into the baking pan as evenly as possible. Poke holes into the dough with a fork.

• Bake for 25 to 30 minutes, or until golden brown. Remove from the oven and let cool completely. Set aside.

• Next, make the pumpkin layer: In a small bowl, sprinkle the gelatin over the cold water and set aside to bloom.

• Meanwhile, in a clean bowl and using an electric mixer, beat the heavy whipping cream to soft – not stiff – peaks.

• In a separate bowl, whisk the pumpkin purée, salted caramel, bourbon (if using), remaining sugar, remaining teaspoon of vanilla extract and pumpkin spice together.

• Heat the softened gelatin in the microwave for 10 to 15 seconds, or until dissolved. Stir the gelatin into the pumpkin mixture.

• Gently fold the whipped cream into the pumpkin mixture until combined.

• Spread the pumpkin layer onto the shortbread base and store in the fridge for at least 2 hours.

• Once chilled, use the parchment overhang to lift the mixture out of the pan and place on a cutting board. Use a clean knife to cut into 9 to 12 squares, depending on size.

• Finally, make the chocolate layer: Melt the chocolate and remaining teaspoon of cold butter together until combined. Let cool slightly. Smear atop each bar in an even layer.

• Serve with whipped cream or chill in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.