Have you seen my pumpkin ebook for 25 pumpkin recipe that aren’t pie and 1 that is? I think you would love it.
I’ve been baking a lot lately and have seen quite a few recipes that use pumpkin puree in place of butter or oil. The creaminess of pumpkin makes a delicious quick bread or muffin that contains relatively little fat. I wanted to create a recipe that balanced velvety pumpkin with rich butter. This shortbread cookie does just that, and with a shiny pecan on top to boot.
Yields 6 cookies.Pumpkin Shortbread Cookies
Ingredients
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 124Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 62mgCarbohydrates: 11gFiber: 0gSugar: 8gProtein: 1g
Tracy says
These are so cute, I love them!!
Dimah says
These sound so good! Fantastic combination!
blackbookkitchendiaries says
these look so pretty:) i love pecan in shortbread and with pumpkin in it too...it sounds just lovely! thank you for sharing this and hope you have a nice weekend!
amanda@seegirlcook says
mmm..these look so tasty!
Susan says
I love shortbread - can't wait to try your pumpkin version!
sweetlife says
I love shortbread and adding pumpkin how wonderful...i love the pop from the pecans...i have the most beautiful pecans from hondo, texas...I would to try them in this recipe...yum
sweetlife
Laurie says
Hello!!! For some reason i don’t see the recipe for your pumpkin shortbread cookies? Also, do you have a recipe for a plain shortbread cookie?? I love your blog. You are AMAZING!!!
Laurie
Estela Morel says
Hello! I cannot find the recipe for the pumpkin shortbread. I even purchased the e-book to see if that's where it was. Help! Love your blog.
Christina Lane says
Hi Estela,
I'm sorry about this. It looks like the recipe didn't transfer over. Let me get it back up for you shortly.
Jess says
Okay, everyone, stop what you're doing and start these cookies now. They are so fabulous. I was craving shortbread (inwardly craving Christmas but outwardly showing up for Fall), and this felt like the perfect marriage to get me through until December. When I started the recipe, I was unsure. My butter didnt cream nicely (so many little flecks mixed into the pumpkin puree), and when I added the second half of the flour, it definitely felt like too much. But Christina has my trust after always getting the levels of cinnamon and spice correct in her recipes (the only author I dont automatically double the cinnamon measurement for) so proceeded to roll up my slightly powdery, flaky mess. Welp, I baked them this morning after overnighting them in the fridge, and they are amazing. Normally pumpkin makes things squidgy (we've all made some disappointing pumpkin cookies in the past, right? Not just me?), but this recipe gave me light, flaky (short!), cookies with the slightest of crisps on the bottom. The texture? So wonderful! The pumpkin flavour? In perfect harmony with the buttery texture. So long story short, if you're maybe afraid of shortbread, or perhaps are just looking for a socially acceptable away to start sneaking Christmas treats into your life, try these cookies! You won't regret it!