Pumpkin Shortbread

cookies

This easy Pumpkin Shortbread will make your house smell fantastic when it’s baking!

So yeah, the hurricane came.

We are safe, but have no power…

Which was basically what we all knew would happen.

 

Living like a pioneer or an Amish person doesn’t jive with my inner 21 Century self, I have discovered.

And my kid asked me, as we sat in the dark at 7:30 pm last night, if this is what is was like in the 1980’s.

 

So, maybe I should get out a few history books while we have no tv or internet to keep us occupied…

 

Luckily, though, I made this Pumpkin Shortbread last week.

And it totally seems pioneer-y, doesn’t it?

Maybe Pioneer-y circa 1982.

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It comes together quickly…just whisk the dry ingredients together.  You could also sift them, but I am incredibly lazy and the whisk was closer.

Photobucket Then mix some pumpkin, butter and powdered sugar together.

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It will look a little like this…

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Spread it in a greased tart pan…I used my off-set spatula to help me smooth it nicely.

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And just bake it up, for about an hour or so…

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And I highly suggest you pour glaze all over the top.

You really should.

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Let the glaze drip over the edges and set up…

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And slice it into wedges.

Photobucket Now please, keep your fingers crossed that my pioneer-living days are numbered!!

 

Pumpkin Shortbread
 
Ingredients
  • 1¼ cups flour
  • ½ cup cornstarch
  • 1½ tsp pumpkin pie spice
  • ½ tsp salt
  • ¾ cup butter, room temperature
  • ¾ cup powdered sugar
  • ½ cup pumpkin
Glaze
  • 2 cups powdered sugar
  • 2 - 3 Tbsp milk
Instructions
  1. Preheat oven to 300°
  2. Spray a 9" tart pan with nonstick spray.
  3. In a bowl whisk together flour, pumpkin pie spice, cornstarch and salt. Set aside.
  4. In stand mixer beat butter and powdered sugar until smooth. Add in pumpkin and beat until combined.
  5. Turn mixer to low and ad in dry ingredients until just incorporated.
  6. Spread dough into prepared pan. I used an off-set spatula to smooth the top.
  7. Bake for 60-70 minutes until form and golden brown.
  8. Let cool in pan for 5-10 minutes and then remove from pan and transfer to a wire rack. (I lined the counter under the wire rack with wax paper to prevent from dripping on the counter and an easier clean up)
  9. Mix up you glaze in a bowl and stir until there are no lumps. Pour desired amount of glaze on top of shortbread. Let glaze set and eat immediately.
Notes
Best served same day.
Adapted from Libby's

 

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40 Comments on "Pumpkin Shortbread"


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Guest
October 30, 2012 10:11 am

Love the simplicity of this recipe!

Guest
October 30, 2012 10:12 am

Oh, I love shortbread! What a great way to add something new to it! Will be adding this to my list of recipes!

Guest
October 30, 2012 10:52 am

oh boy that looks so good, even for pioneer food;p

Guest
October 30, 2012 10:54 am

Fingers crossed for you, missy! There’s no reason to live pioneery like it’s the 80’s again :) unless you really liked that Bernadette Peters hair, in which case, that’s all you, my friend.

Eat more shortbread. I believe it’ll cure what ails ya.

Guest
October 30, 2012 11:09 am

I remember when hurricane Ike came to Texas that I thought it would be FUN to be “hunkered down” and without power. It was fun for about 2 hours. I didn’t think about the trees down, the weather after the storm, what we would EAT after my stash of Snickers disappeared. It’s really *not* fun.

I hope you get power really, really soon, Shelly. In the meantime…here’s hoping for stellar internet connections and battery power on your devices that lasts all week.

PS…I think I could devour that entire pan of shortbread in one sitting.

Guest
Marie M.C.
October 30, 2012 11:18 am

Bridget — how long were you without power? How did you manage? After Irene I saw reports on TV about the people who were left without power after Irene. For a week or more. In 100 degree F weather. Horrors. Especially for babies, children and seniors. Heck. FOR EVERYONE!

Guest
Marie M.C.
October 30, 2012 11:12 am

How will you manage for a week or more without power? How is it possible to post to Facebook or blog? I live in San Francisco and Be Prepared was our Girl Scout motto. I don’t have a generator. I have enough batteries, portable radio, battery type camp lights, water for three days — tops. I keep enough dog food, medicine, tuna fish and Biscoff spread to last for three days, maybe more. I don’t have a cell phone just a land-line phone. (I’m 69 and live in the dark ages.) I have a small Sterno stove — haven’t tried… Read more »

Guest
October 30, 2012 11:52 am

Glad you’re safe – but you have no power. And you’re blogging. About pumpkin! Now YOU are one dedicated blogger, Shelly! Take care and stay safe!!! Longest Ive ever gone without power was 3 days. It.was.long.and.hard. Hang in there!

Guest
October 30, 2012 12:23 pm

Can I just drink the glaze? Is that weird or at all inappropriate??

Guest
October 30, 2012 12:52 pm

Just put this in my oven now–I hope you’re doing OK in your pioneer state. Thinking about you and all those who lost power last night. I hope it comes back sooner rather than later!

Guest
October 30, 2012 1:45 pm

I Love pumpkin, but for some reason my Mom doesn’t
So when ever I bake any pumpkiny thing I have to hide it otherwise she will keep on complaining about the weird taste of pumpkin in bakes ;P

Guest
October 30, 2012 2:05 pm

looks SO good! I will have to try this!

Guest
October 30, 2012 2:15 pm

Yes glaze is a must. Hope your power is back on soon and happy to hear you’re OK.

Guest
October 30, 2012 3:20 pm

I hope your power is back on by now! Not sure how long I could make it, especially with kids! Hopefully you have some of this left to snack on.

Guest
October 30, 2012 6:44 pm

Oh Lord does this look amazing!!!

Guest
October 30, 2012 9:39 pm

Good luck with your power, being in the dark kinda sucks. Well. Let’s get real. It REALLY sucks to have no power! Love the shortbread – it’s gorgeous!

Guest
October 30, 2012 9:57 pm

Shortbread is so challenging to make yet yours turned out incredible. I love all of your recipes. I could just have a dessert thanksgving this year : )

Guest
October 30, 2012 10:01 pm

This looks fantastic. I love shortbread and this sounds fall-y and wonderful. Sorry about your power. I hope it’s up soon! That’s too funny about the no power crack. I told my kids we didn’t have video games when I was a kid and they looked at me like a sprouted a new head! Dorks.

Guest
October 31, 2012 8:58 am

My brother lost power also but he is camped out on my floor because pioneer life is not for him. You’re welcome to come over also! So long as we whip up a batch of this.

Guest
October 31, 2012 10:54 am

I hope you got your power back. I would not make a good Amish person – at all. And I’d guess it would be creepy to invite you over but I do live in southern NJ and have power!

Guest
October 31, 2012 1:00 pm

I’m living in the eighties too. Hahaha. I wish I could make me some pumpkin shortbread :(

Guest
October 31, 2012 1:39 pm

Glad you are safe! I’m making this right now with some chocolate chips thrown in for good measure. You know, it’s Halloween so I probably have a candy deficiency brewing in my veins…..

Guest
Marcie
October 31, 2012 2:42 pm

Fingers crossed for you and for me to get our power back soon. Would love to try this, looks amazing. Love the reference to the ’80’s. My kids just reference last Halloween when Irene came through. Enough already. Good luck!

Guest
October 31, 2012 3:27 pm

I`m not sure what i`ll do without power for days. This shortbread looks great!

Guest
November 1, 2012 1:28 am

I just love glazes…and this shortbread looks awesome, Shelly! I keep thinking about you!! Hope the power comes back on soon!!! xoxo

Guest
November 7, 2012 10:08 am

Ugh sorry you were without power! I live in NYC and was so lucky not to lose it. I hope things are up and running- I know so many people who are still without.

On another note- I love this shortbread! I search desperately for pumpkin recipes that aren’t always cake-like- this looks dense and perfect. Love!

Guest
Dona
November 17, 2012 12:27 pm

‘Thank You’ for sharing this recipe! Just had a slice for breakfast! Delicious way to start the day! I changed out maple syrup for the milk in the glaze, extra touch of fall:)

Guest
Silke
December 12, 2012 12:41 pm

Delicious! I used apple cider in the glaze instead of water and added a bit of cinnamon.

Guest
September 29, 2013 6:05 am

found it, made it love it. thank you!

Guest
September 29, 2013 6:07 am

[…] kam sie wie gerufen, die Inspiration bei Shelly, kurz und […]

Guest
Katherine
October 14, 2013 11:24 pm

Can this recipe be used for cut out cookies?

Thank you.

Guest
Ilona
October 19, 2013 10:11 am

Delicious! And so easy. I will make it once again, for sure :)

Guest
Alicia S
November 13, 2013 2:58 pm

Doe this hold together well enough to roll it out and cut out with shortbread cutters? These would be a wonderful gift from the kitchen!

Guest
Ashley
November 18, 2013 12:27 pm

Cornstarch?

How big is the tart pan? I want to make but need to but a pan.

Guest

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Guest
Trinity
November 1, 2014 7:45 pm

Just made this this evening and it’s delish! I threw in some chocolate chips (as if I need them the day after Halloween hah!). I didn’t need quite that much glaze, I covered it and still had maybe 1/4 cup left. I also added a little maple syrup to the glaze for some extra flavor! Thanks for the recipe!

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