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All Things Sweet Recipe

Pumpkin Shortbread

While my Nana’s Scottish shortbread recipe will always be my favorite, I couldn’t resist trying this yummy pumpkin shortbread.  After all pumpkin season is such a short season!

 

pumpkin shortbread

Do you love baking with pumpkin?  When I was a kid I turned my nose up at anything pumpkin.  Particularly pumpkin pie.  Now, I can eat pumpkin pie straight out of the pan.  No whipped cream required!  I like to think I have a more refined pallet now that I am older!!

pumpkin shortbreadBut then I couldn’t resist jazzing it up a bit for dessert.  A dollop of whipped cream and a drizzle of caramel sauce took it to the decadent dessert level! 

While original shortbread has a buttery, and somewhat sandy yet firm texture, this pumpkin shortbread is more tender and moist.  Instead of baking these in a square pan use an 8 inch round tart pan, and it cut into wedges so the are the perfect size for dessert.  

pumpkin shortbread

They were just as good the next day all on their own.  A sprinkle of sugar adds a touch of sweet to the pumpkin spice flavor.

I am so ready for the official start of autumn this week and this pumpkin shortbread has me dreaming of cool days and cozy nights.  Pumpkins are starting to show up at the Farmer’s markets and grocery stores. Garden mums in all he colors of fall too.  

 

Learn to Paint with Watercolor

Pumpkin Shortbread

Here in Canada we will be celebrating Thanksgiving in a few short weeks.  And, of course October is my birthday month so that is a celebration all its’ own! So many reasons to bake up some autumn pumpkin goodness!

Oh, if you want to try my nana’s Scottish shortbread, you can find the recipe here.

Until next time….

Red Cottage Chronicles

 

 

 

 

Pumpkin Shortbread
2018-09-18 17:30:31
Serves 6
Write a review
Save Recipe
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 1/2 cup cornstarch
  3. 1 1/2 teaspoons pumpkin pie spice
  4. 1/2 teaspoon salt
  5. 3/4 cup unsalted butter, softened
  6. 2/3 cup icing (confectioners) sugar
  7. 1/2 cup Pure Pumpkin (not pumpkin pie filling)
  8. Course sugar for sprinkling
  9. Optional: whipped cream and caramel sauce
Instructions
  1. PREHEAT oven to 300° F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray.
  2. In a small bowl whisk together flour, cornstarch, pumpkin pie spice
  3. BEAT butter and icing sugar in bowl of electric mixer until creamy. Add pumpkin and beat until combined.
  4. Add the flour mixture and mix just until incorporated.
  5. Spread dough into prepared pan, smoothing top with spatula.
  6. BAKE for 70-80 minutes, until firm and golden. Remove from oven and sprinkle top with course sugar.
  7. Cool for about 10 minutes.
  8. Remove side from pan and serve warm or allow to cool completely.
  9. Cut into wedges when ready to serve.
  10. To serve as dessert, top with whipped cream and drizzle with caramel sauce
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11 Comments

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Comments

  1. Patti says

    September 9, 2019 at 7:40 am

    Yum. This looks yummy. I love the texture of shortbread and my family loves pumpkin spices so this is sure to be a winner in our house. PInning for future reference.

    Reply
  2. Lori Nell says

    September 9, 2019 at 8:11 am

    Great post! Can’t wait to try!!

    Reply
  3. Meegan says

    September 9, 2019 at 12:07 pm

    Shortbread is such a delicious way to celebrate the Holidays. I can only imagine how good it is with pumpkin! So delightful as a Fall treat!
    Thanks for sharing.

    Reply
  4. Cat Michaels says

    September 9, 2019 at 7:29 pm

    Not a baker here but think I can manage this yummy one. Thanks!

    Reply
  5. Rosemary Palmer says

    September 11, 2019 at 8:22 am

    I’m not a pumpkin crazed person like a lot but do love a few things. Since I love Shortbread, this sounds like it’s not too pumpkiny for me. We look forward to visiting Canada again at the end of October as part of a cruise. Halifax and Saint John.

    Reply
    • Maureen says

      September 12, 2019 at 8:11 am

      Enjoy your visit to our beautiful East Coast!! If you have never been to Prince Edward Island, I highly suggest it! I do admit though, summer is the best time to visit the island 🙂

      Reply
  6. Linda Krenz says

    September 13, 2019 at 2:14 pm

    Oh my gosh! This looks absolutely delicious! Perfect fall dessert too!

    Reply
  7. ROBIN LAMONTE says

    September 13, 2019 at 5:47 pm

    This looks so delicious!
    I love pumpkin recipes in the fall and have saved this one to try!
    Beautiful photos by the way!

    Hugs,
    Robin

    Reply
  8. Charleen says

    January 11, 2021 at 11:14 pm

    Not being from the US or Canada, please explain “Pure Pumpkin”. Is it something you purchase ready-made or is it simply steamed mashed pumpkin. Also please tell me what type of pumpkins you use. Thanking you all the way from South Africa.

    Reply
    • Maureen says

      January 13, 2021 at 9:50 am

      Here in Canada we have canned pumpkin (pure pumpkin) which essentially is canned pumpkin puree. But, we also have canned pumpkin pie filling, which is loaded with other ingredients besides the pumpkin! You could definitely use steamed or roasted pumpkin mashed pumpkin in place of canned pure pumpkin!!

      Reply

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  1. 20 Fabulous Fall Desserts that are Guest-Worthy - The Rebel Chick says:
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Red Cottage Chronicles

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Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

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