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.

MY OTHER RECIPES

 

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.

PhotobucketThen 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.

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
  • 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

 

39 Responses

  1. 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.

  2. 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.

    1. Marie M.C.

      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!

  3. Marie M.C.

    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 it so no idea if it will boil water — which for me is critical as my life depends on hot COFFEE.

    I am so concerned for everyone affected by Sandy and sending prayers for a quick recovery. Since you’ve been through this — what did you do to prepare yourself? What do you wish you did? Please don’t use any power you need to answer this post now. Save it for later.

    The news on TV is scary. 7,000,000 million people affected. My heart goes out to each and everyone of you. Be careful and stay well.

  4. 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!

  5. 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

  6. 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.

  7. 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.

  8. 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…..

  9. Marcie

    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!

  10. 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!

  11. Dona

    ‘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:)

    1. Shelly

      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.

  12. Alicia S

    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!

  13. Trinity

    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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