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Pumpkin Shortbread

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

Pumpkin shortbread with a couple wedges cut

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.

Top view of a round glazed pumpkin shortbread pie cut into wedges

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.

Top view of dry ingredients in a mixing bowl with a whisk

Then mix some pumpkin, butter and powdered sugar together.

Pumpkin puree in a measuring cup

It will look a little like this…

Pumpkin shortbread batter in a mixing bowl

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

Pumpkin shortbread batter being spread in a tart pan

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

A round pumpkin shortbread on a cooling rack

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

You really should.

Glaze being poured over baked pumpkin shortbread on a cooling rack

Let the glaze drip over the edges and set up…

Glazed round pumpkin shortbread on a cooling rack

And slice it into wedges.

A round glazed pumpkin shortbread with a wedge cut out

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

Print
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Pumpkin Shortbread


Ingredients

Scale
  • 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

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38 comments on “Pumpkin Shortbread”

  1. 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!

  2. 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!

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