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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!!

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Pumpkin Shortbread

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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. 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

  2. Tara @ Chip Chip Hooray

    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!

  3. Averie @ Averie Cooks

    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!

  4. 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.

  5. bridget {bake at 350}

    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. 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!

  6. Hayley @ The Domestic Rebel

    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.

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

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