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pumpkin shortbread

Pumpkin Shortbread

Maureen Reynolds
A delicious twist on classic shortbread. This pumpkin shortbread makes a delicious dessert when topped with whipped cream and caramel sauce, or enjoy a wedge with a cup of tea in the afternoon.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Cookies, Squares And Bars
Servings 6

Ingredients
  

  • 1 ¼ cups all-purpose flour
  • ½ cup cornstarch
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • ⅔ cup icing confectioners sugar
  • ½ cup Pure Pumpkin not pumpkin pie filling
  • Course sugar for sprinkling
  • Optional: whipped cream and caramel sauce

Instructions

  • PREHEAT oven to 300° F. Spray 9-inch tart pan with removable bottom with nonstick cooking spray.
  • In a small bowl whisk together flour, cornstarch, pumpkin pie spice
  • BEAT butter and icing sugar in bowl of electric mixer until creamy. Add pumpkin and beat until combined.
  • Add the flour mixture and mix just until incorporated.
  • Spread dough into prepared pan, smoothing top with spatula.
  • BAKE for 70-80 minutes, until firm and golden. Remove from oven and sprinkle top with course sugar.
  • Cool for about 10 minutes.
  • Remove side from pan and serve warm or allow to cool completely.
  • Cut into wedges when ready to serve.
  • To serve as dessert, top with whipped cream and drizzle with caramel sauce
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https://www.redcottagechronicles.com/recipe/pumpkin-shortbread/