Pumpkin Shortbread

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.

Photobucket

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.

PhotobucketThen mix some pumpkin, butter and powdered sugar together.

Photobucket

It will look a little like this…

Photobucket

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

Photobucket

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

Photobucket

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

You really should.

Photobucket

Let the glaze drip over the edges and set up…

Photobucket

And slice it into wedges.

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

 

Print

Pumpkin Shortbread


Ingredients:

  • 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
  • 23 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

Want To Save This Recipe?

 

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?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon located at the bottom of the comment form.

guest
38 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Trinity
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!

Ashley
Ashley
November 18, 2013 12:27 pm

Cornstarch?

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

Alicia S
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!

Ilona
Ilona
October 19, 2013 10:11 am

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

Katherine
Katherine
October 14, 2013 11:24 pm

Can this recipe be used for cut out cookies?

Thank you.

Katherine
Katherine
October 15, 2013 10:29 am
Reply to  Shelly

Thank you for the prompt response. I think I will try and I’ll let you know how it goes. Thanks again.
Katherine

Nikki
September 29, 2013 6:05 am

found it, made it love it. thank you!

Silke
Silke
December 12, 2012 12:41 pm

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

Dona
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:)

Audra@The-Baker-Chick
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!

JulieD
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

Lynna
October 31, 2012 3:27 pm

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

Marcie
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!

Michelle
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…..

Kim@Treats & Trinkets
October 31, 2012 1:00 pm

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

jerseygirl
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!

Shelly 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?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!
Skip to content