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.
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.
Then mix some pumpkin, butter and powdered sugar together.
It will look a little like this…
Spread it in a greased tart pan…I used my off-set spatula to help me smooth it nicely.
And just bake it up, for about an hour or so…
And I highly suggest you pour glaze all over the top.
You really should.
Let the glaze drip over the edges and set up…
And slice it into wedges.
Now please, keep your fingers crossed that my pioneer-living days are numbered!!
Pumpkin Shortbread
Print Recipe
PinIngredients:
- 1 1/4 cups flour
- 1/2 cup cornstarch
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup butter, room temperature
- 3/4 cup powdered sugar
- 1/2 cup pumpkin
Glaze
- 2 cups powdered sugar
- 2 – 3 Tbsp milk
Instructions
- Preheat oven to 300°
- Spray a 9″ tart pan with nonstick spray.
- In a bowl whisk together flour, pumpkin pie spice, cornstarch and salt. Set aside.
- In stand mixer beat butter and powdered sugar until smooth. Add in pumpkin and beat until combined.
- Turn mixer to low and ad in dry ingredients until just incorporated.
- Spread dough into prepared pan. I used an off-set spatula to smooth the top.
- Bake for 60-70 minutes until form and golden brown.
- 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)
- 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
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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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!
Cornstarch?
How big is the tart pan? I want to make but need to but a pan.
It’s a 10″ tart pan
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!
I have never tried it with cookie cutters, but I bet it would work!
Delicious! And so easy. I will make it once again, for sure 🙂
Can this recipe be used for cut out cookies?
Thank you.
I haven’t ever tried to use it for cut outs, but you could certainly use it for individual drop cookies… If you try to cut them out, I would love to hear! Just not sure how they will hold their shape.
Thank you for the prompt response. I think I will try and I’ll let you know how it goes. Thanks again.
Katherine
found it, made it love it. thank you!
Delicious! I used apple cider in the glaze instead of water and added a bit of cinnamon.
‘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:)
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!
I just love glazes…and this shortbread looks awesome, Shelly! I keep thinking about you!! Hope the power comes back on soon!!! xoxo
I`m not sure what i`ll do without power for days. This shortbread looks great!
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!
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…..
I’m living in the eighties too. Hahaha. I wish I could make me some pumpkin shortbread 🙁
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!