Pumpkin Shortbread Cookies Recipes

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PUMPKIN SHORTBREAD COOKIES



Pumpkin Shortbread Cookies image

This is a spicy, pumpkiny variation of shortbread cookies. The added pumpkin makes them slightly softer than your average shortbread, but they've got a pleasant texture nonetheless. Make these ahead of time--they taste better the next day. Store in an airtight container.

Provided by Kim

Time 1h40m

Yield 60

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
½ cup powdered sugar
2 tablespoons powdered sugar
½ cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup white sugar, or as needed

Steps:

  • Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
  • Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined.
  • Cover bowl and refrigerate dough until chilled, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 5.5 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 2.2 g

PUMPKIN SHORTBREAD DESSERT



Pumpkin Shortbread Dessert image

Took this off another recipe site about 2 years ago when I was searching for something a little different from the traditional pumpkin pie. Makes a lovely dessert and lots of it, to feed a family gathering. If you like shortbread and pumpkin, you'll enjoy this combination.

Provided by Nova Scotia Cook

Categories     Dessert

Time 1h35m

Yield 18 serving(s)

Number Of Ingredients 12

1 3/4 cups sugar, divided
1 1/2 cups all-purpose flour
1/2 cup cold butter or 1/2 cup margarine
4 eggs, lightly beaten
1 (29 ounce) can solid pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 (12 ounce) cans evaporated milk
whipped cream (optional)
additional ground cinnamon (optional)

Steps:

  • In a bowl, combine 1/4 cup sugar and flour.
  • Cut in butter until the mixture resembles course crumbs.
  • Press into an ungreased 13' x 9" x 2" baking pan.
  • In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
  • Stir in milk.
  • Pour over crust.
  • Bake at 425 degrees for 15 minutes.
  • Reduce heat to 350 degrees.
  • Bake 50-55 minutes longer or until filling is set.
  • Cool on a wire rack.
  • Cover and refrigerate overnight.
  • Cut into squares.
  • Top with whipped cream and sprinkle with cinnamon if desired.

PUMPKIN SHORTBREAD BARS



Pumpkin Shortbread Bars image

These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!

Provided by stephaniestennes

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 12

Number Of Ingredients 15

½ cup softened butter
⅓ cup white sugar
¼ teaspoon vanilla extract
1 cup all-purpose flour
⅓ cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
1 cup firmly packed brown sugar
1 cup canned solid pack pumpkin
1 teaspoon vanilla extract
½ cup chopped pecans
1 cup all-purpose flour
⅓ cup white sugar
¼ cup cold butter

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
  • Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
  • Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
  • Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 50.1 g, Cholesterol 61.5 mg, Fat 16.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 168.7 mg, Sugar 30 g

PUMPKIN SHORTBREAD DESSERT



Pumpkin Shortbread Dessert image

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

Steps:

  • In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

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