Cookie Recipes
Autumn-Spiced Pumpkin Shortbread
Entertain family and friends with a slice of this delightful Autumn-Spiced Pumpkin Shortbread. Topped with sugar crystals and paired with a scoop of holiday-inspired ice cream, this elegant dessert is a must have for fall celebrations.
Prep: 15 min | Total: 1 hr 45 min | Yield: 12 servings
Ingredients
- Nonstick cooking spray
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon 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 teaspoons sparkling or granulated sugar
- Pumpkin Spice or Eggnog Dreyer's or Edy's Slow Churner Light Ice Cream (optional)
Instructions
- Heat oven to 300 degrees F. Spray bottom of a 9 inch fluted tart pan with removable bottom with nonstick cooking spray.
- Combine flour, cornstarch, pumpkin pie spice and salt in small bowl.
- 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.
- Bake for 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.
Nutrition
Per serving: Calories: 190 Calories from Fat: 100 Total Fat: 11g (18% DV) Saturated Fat: 7g (36% DV) Cholesterol: 30mg (10% DV)Sodium: 100mg (4% DV) Carbohydrates: 22g (7% DV) Dietary Fiber: .5g (3% DV) Sugars: 8g Protein: 2g Vitamin A: 25% DV Vitamin C: 0% DV Calcium: 0% DV Iron: 4% DV
*Percent Daily Values are based on a 2,000 calorie diet.
Attribution
Recipe and photo used with permission from: Nestlé® and meals.com.