Dessertscookiesandcups
Pumpkin Shortbread
Pumpkin Shortbread. A simple shortbread cookie that is yummy and best served the same day. The glaze makes it sweeter, but could easily be left off!
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🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
- whisk
- spatula
📝 Preparation Steps
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.
cup powdered sugar3/4powdered sugar2 cups
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.
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