Spiced Pumpkin Shortbread Recipes

PUMPKIN SEED SHORTBREAD

Steps:

• In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

PUMPKIN SHORTBREAD DESSERT

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.

PUMPKIN SHORTBREAD COOKIES

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.

PUMPKIN SPICE PECAN SHORTBREAD COOKIES

Steps:

• Preheat oven to 325 F degrees. Line two baking sheets with parchment paper and set aside.
• In a bowl mix together butter and sugar. There's no need to cream them, just mix till combined. You can do this using a hand mixer or stand mixer or even your hands!
• Add flour, pumpkin pie spice, vanilla extract and mix till combined.
• Add the chopped pecans and mix till the dough comes together. If you are using a stand mixer, you will know it's done when the dough sticks to the paddle attachment.
• Divide the dough into 2 and form logs from each part. Cling wrap the dough logs and refrigerate for an hour.
• After an hour, remove the logs from the fridge and cut into thick slices. Remember the thinner you cut, the crispier the cookies would turn out to be. So cut as per your preference.
• Place all the cut cookie slices on to a baking tray lined with parchment paper.
• Top with cookies with some additional chopped pecans.
• Bake at 325 F degrees for 20 minutes or till cookies are light golden in color from bottom.
• Transfer on to a wire rack to cool completely.
• Enjoy these pumpkin spiced pecan shortbread cookies with coffee or chai!

SPICED PUMPKIN SHORTBREAD

Steps:

• Preheat the oven to 160degrees/140fan Grease a large baking sheet
• Mix together the flour, sugar and spices Rub in the butter until the mixture resembles breadcrumbs
• Add a dollop of food colouring and knead the mixture until it forms a dough, add a little milk if needed. At this stage add more food colouring to reach your desired colour
• Take a heaped teaspoon of dough and roll it into a ball, Mark vertical lines in the side of the ball to form a pumpkin shape, go quite deep to prevent the lines fading out while cooling.
• Place a clove into the top of each ball and place it onto the tray. Continue until all the dough has been used up
• Bake for around 35minutes or until the biscuits are firm and the bases have darkened, if baked too little they will be raw in the middle!
• Leave to cool before enjoying!

PUMPKIN SHORTBREAD BARS

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.