Autumn-Spiced Pumpkin Shortbread



Source: Nestle

Prep time5 minutes
Recipe TypesVegetarian breads pastry


A Perfect Autumn treat! Serve with ice cream for a fantastic dessert.

"Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns."  ~George Eliot



 You can make this recipe without the butter and use a substitute for Vegan guests.



Nonstick cooking spray
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
2/3 cup powdered sugar
1/3 to 1/2 cup LIBBY'S 100% Pure Pumpkin (use 1/2 cup for a softer shortbread)
2 tsp. sparkling or granulated sugar
Pumpkin or Eggnog ice cream (optional)



1. Preheat oven to 300° F. Spray bottom of 9-inch fluted tart pan with removable bottom with nonstick cooking spray.

2. Combine flour, cornstarch, pumpkin pie spice and salt in small bowl.

3. Beat butter and powdered sugar in large mixer bowl until creamy. Beat in pumpkin until combined. Add flour mixture and mix until just incorporated. Spread dough into prepared pan; smooth top.

4. Bake for one hour and 20 minutes (80 minutes) or until firm and golden brown. Immediately sprinkle top with sparkling sugar. Cool for about 10 minutes; remove side from pan. Use long, serrated knife to cut into wedges. Serve warm with ice cream.


pumpkin_shortbread-201x300.jpg17.41 KB
GeorgiaGirl's picture

This sounds yummy!  I love Fall!! 

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.