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.
- 4 tablespoons (2 ounces) unsalted butter, very soft
- 3 tablespoons sugar
- 2 tablespoons pumpkin puree
- 1/8 teaspoon cinnamon
- pinch of freshly grated nutmeg
- 1/2 cup plus 3 tablespoons flour
- 6 pecan halves
- 2 teaspoons maple syrup
- In a medium bowl, stir together the butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula.
- Add half of the flour and fold it into the dough. Add the remaining half and fold it in until blended.
- Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 3” long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.
- When ready to bake, preheat the oven to 350°. Slice the log into 1/2” slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 6 thick cookies from the dough).
- Press a pecan half into the center of each cookie gently. Bake for 15-17 minutes, until cookies appear done and the bottom of the cookies are beginning to brown. Before serving, brush the pecans with the maple syrup.