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
- 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
