Pumpkin Shortbread
October 13, 2011 | Print | E-mail | Filed under 12weeksofchristmascookies, cookie, pumpkin
I can hardly believe it’s already week 3 of the 12 Weeks of Christmas Cookies. Doesn’t it feel like the first two weeks just flew by in a blur? This week, my pumpkin obsession continues with this recipe for pumpkin shortbread. I adapted it from Amber’s Really Perfect Shortbread recipe, and I can tell you that she’s not kidding when she says it’s really perfect; I made a batch for a little get-together I had with one of my girlfriends and we were both having trouble stopping ourselves from eating “just one more” cookie. I do want to note that if you’re using a shortbread mold like I did, you mustn’t skip the step of letting the shortbread dough rest in the refrigerator before baking. While the shortbread will still come out perfectly delicious and buttery, you may not get the nice shapes from the mold since the butter won’t have had a chance to firm up again. Of course, you don’t need a fancy shmancy shortbread mold to make this, that’s just for fun. Now, go forth and make shortbread!
Recipe and method adapted from here.
- 2 1/4 cups unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 3 Tbsp pumpkin puree
- 1/2 cup powdered sugar
- 1 3/4 sticks butter, softened slightly
In a medium bowl, whisk together the flour, salt, and spices.
In a large bowl, beat together the pumpkin, butter, and powdered sugar until fluffy.
Add in the flour mixture and beat until combined. The mixture will be crumbly.
Place in the refrigerator for 20-30 minutes. Preheat the oven to 325 degrees, and spray the shortbread mold thoroughly with cooking spray. Press the dough into the mold and then prick the top with a fork.
Bake 30-35 minutes or until lightly browned. Let cool before removing from the pan, but be sure to cut into pieces while it is still warm or it may crumble.
October 13th, 2011 at 11:48 am
I love the shortbread mold! I’m not sure I’ve ever seen pumpkin shortbread – can’t wait to try this one!
October 13th, 2011 at 1:40 pm
How would you bake these if you don’t have a mold?
October 13th, 2011 at 1:57 pm
the mold is GORGEOUS!
October 13th, 2011 at 2:02 pm
Beth Anne – A quarter sheet pan would probably work pretty well, and Amber suggests scoring the shortbread before baking so that you can easily cut it into pieces the size you want when it comes out of the oven. Hope that helps!
October 13th, 2011 at 2:34 pm
I’m DEFINITELY making these! Thank you so much!
October 13th, 2011 at 2:38 pm
What a beautiful cookie! I would love to have one right now. Perfect for a snack!
October 13th, 2011 at 3:52 pm
THis looks almost too pretty to eat! Shortbread is a holiday indulgence I enjoy with a cup of tea. Add pumpkin to it–yummy!
October 13th, 2011 at 3:56 pm
My mom-in-law has the coolest shortbread molds and she makes THE BEST shortbread for us every Christmas. I might have to sneak into her kitchen and appropriate the molds before December!
October 13th, 2011 at 4:23 pm
Gorgeous! I never could get mine to look like that when I used molds. Must have been skipping the refrigeration that did it. Thanks for the tip!
October 13th, 2011 at 5:27 pm
Pumpkin Shortbread?! That sounds absolutely delicious and it looks amazing!! I love your mold!
October 13th, 2011 at 5:30 pm
I didn’t even know that shortbread molds were a thing that existed, but now I really want one! These are so pretty, and look delicious!
October 13th, 2011 at 7:28 pm
Those are absolutely gorgeous and they sound so yummy too!
October 13th, 2011 at 8:37 pm
These look awesome! I have so many pumpkin recipes I need to try!
Thanks for sharing
October 13th, 2011 at 8:53 pm
Your cookies are beautiful Tracy, and I love the idea of a pumpkin shortbread! I’d never seen a shortbread mold before, what a neat idea
October 13th, 2011 at 9:09 pm
Mmm, I love the simplicity of shortbread, and a pumpkin version sounds incredible! I love the design on the cookies, too!
October 13th, 2011 at 9:35 pm
Absolutely gorgeous!
October 13th, 2011 at 9:40 pm
What stunningly good looking shortbread! Wonderful choice to share for 12WCC
October 13th, 2011 at 10:37 pm
Count me in the number who didn’t know a shortbread mold existed….sounds like I need one to try this out. Way cooler then the round cake pan I normally use.
October 13th, 2011 at 11:11 pm
These are so pretty! Loooooove them!
October 14th, 2011 at 12:15 am
What an adorable mould, they make the cookie look even prettier. I can only imagine how great they tasted.
October 14th, 2011 at 8:40 am
These turned out so pretty! Love it!
October 14th, 2011 at 9:10 am
Love these! Going on pinterest now
October 14th, 2011 at 10:58 am
Oh my goodness… These shortbread look so good! I’m going kitchen shopping tomorrow (at a kitchen supply outlet around here), and I think I might need to keep my eyes open for a shortbread mold.
October 14th, 2011 at 11:06 am
Your shortbread mold is awesome! The cookies look so dainty and pretty.
October 14th, 2011 at 1:51 pm
these look adorable, and such a simple recipe.
October 15th, 2011 at 2:00 am
I’ve been wanting to make these. Love your gorgeous design on them.
October 16th, 2011 at 3:24 pm
I’ve always wanted to make shortbread and I love this festive autumnal version! Thanks for sharing!
October 17th, 2011 at 9:12 am
These are so pretty! What a perfect fall cookie. They sound delicious; I love shortbread. I want a mold like that:) I have never seen anything like it.
October 19th, 2011 at 10:37 am
Yay! I’m so glad it worked out this time. And you’re a genius. Why haven’t I ever put pumpkin puree in shortbread before?
October 20th, 2011 at 11:32 am
Those look stunning, I love the decorations! Shortbread is the ultimate Christmas cookie, I reckon, and the addition of pumpkin and spice sounds like a stroke of genius
October 21st, 2011 at 9:01 am
Oh my word, these looks to die for incredible.
October 21st, 2011 at 2:07 pm
Beautiful! And I do have a mold packed away somewhere!
I must give these a try. Thank you!
October 23rd, 2011 at 11:30 am
Oh this does make me want a shortbread mold, because these are beautiful! And I bet delicious, too!
October 24th, 2011 at 1:56 pm
Tracy! These are gorgeous!!!
October 24th, 2011 at 2:25 pm
Gorgeous. Just gorgeous!
I just found your blog today, which is bad news for me since it now appears I’ll be gaining five pounds trying out your wonderful recipes.
October 31st, 2011 at 10:13 am
These are gorgeous. I love the color and pattern – reminds me of the shortbread I had as a child in England!
November 2nd, 2011 at 11:38 am
These look so cute and pretty!
November 4th, 2011 at 8:58 pm
these look awesome!
saw them on pinterest…repinned onto my pumpkin board!
November 5th, 2011 at 4:26 am
I’ve never seen a shortbread mold like that, but what a time saver! Yours look delicious, perfectly golden brown and perfect for tea.
November 23rd, 2011 at 1:53 pm
Soooo good! Wow. Just pulled them out of the oven, and all four of us tasted one. Perfect!! Now, I didn’t use a mold. I rolled the refrigerated dough out and used mini fall-motif cookie cutters. Then I baked for 15 minutes. We will be keeping this recipe forever! Thank you so, so much.
October 6th, 2012 at 5:40 pm
I just made these cookies and I thought they were awful! They were tasteless and a big disappointment. Would not recommend this recipe
October 6th, 2012 at 7:49 pm
Alyssa – I’m sorry they didn’t turn out for you! If you have any questions or would like help troubleshooting what may have went wrong, shoot me an e-mail!