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.
Pumpkin Shortbread Cookies
Yields 6 cookies.
Prep Time15 minutes
Cook Time15 minutes
Inactive Time6 hours
Total Time6 hours30 minutes
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.
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.