One other beautiful Thanksgiving cookie choice is prepared for you! These Pumpkin Shortbread cookies are rolled in crunchy sugar and topped with a maple glazed pecan. So easy, but beautiful.
My love for shortbread got here later in life, as a result of as , a gooey chocolate chip cookie is barely extra visually interesting than a plain butter cookie. However as soon as I understood the enchantment of a easy butter cookie within the type of my Honey Shortbread, I by no means modified my thoughts. Butter cookies are legit.
These Pumpkin Shortbread cookies are an opportunity to make use of prime quality butter and powerful spices. The maple-glazed pecan on high is fully elective, however tremendous fairly for a cookie tray!
One secretly superb factor about baking with pumpkin is that it replaces egg in most recipes. So sure, these cookies are lots moist with out an egg they usually’re meant to not include any baking soda or baking powder. You will discover all of my eggless recipes right here.
Elements
- Butter. One stick (8 tablespoons of butter) that’s extraordinarily delicate. We would like these to bake up completely flat, so we’re stirring them collectively by hand (fairly than whipping air into the batter with an electrical mixer). I depart the butter out on my kitchen counter in a single day for the proper consistency. Try the video within the recipe card to see what the proper temperature appears to be like like.
- Sugar. One-half cup of granulated sugar.
- Pumpkin. One-quarter cup of canned pumpkin. I actually desire the Libby’s model as a result of the pumpkin is darkish orange and makes the prettiest shade cookies. When you use one other model, your cookies won’t be as orange. I’ve observed the Dealer Joe’s model of canned pumpkin is extra yellow (and I heard a rumor it accommodates butternut squash). It’s actually advantageous to make use of any kind of canned pumpkin, however in case you really need that wealthy orange shade, use Libby’s.
- Pumpkin Pie Spice. One-half teaspoon of pumpkin pie spice mix.
- Nutmeg. An additional pinch of nutmeg elevates these cookies a lot, don’t skip it!
- Flour. One of many unusual issues about shortbread is that you don’t want it to rise or puff up whereas baking. And because of this, no leaveners are used (no baking soda, no baking powder or eggs!) This recipe makes use of just one cup plus 6 tablespoons of flour to carry the dough collectively.
- Salt. Three-quarters of a teaspoon of advantageous sea salt. Don’t skip this, as a result of this balances the flavors and makes the spices pop!
- Pecans. It’s fully elective to brighten every pumpkin shortbread cookie with a glazed pecan half, nevertheless it’s very fairly in case you do! Since this recipe makes one dozen cookies, you want 12 excellent pecan halves.
- Maple Syrup. A really small quantity of maple syrup (4 teaspoons) to brush on high of every pecan half for a fairly glaze.
- Coarse Sugar. One-half cup of very coarse turbinado sugar for rolling the cookies in. This helps every cookie appear like it has sparkly edges, plus it brings scrumptious crunch. ‘Sugar within the Uncooked’ is the model you’re searching for when purchasing.
Find out how to Make Pumpkin Shortbread
In a medium bowl, stir collectively the softened butter, sugar, pumpkin, pumpkin pie spice and nutmeg. Stir very effectively with a spatula till well-blended.
Subsequent, evenly sprinkle half of the flour and salt on high. Stir till blended; add the remaining half of the flour and stir once more. This can take a couple of minutes, be affected person.
As soon as the dough is totally collectively (and no streaks of flour stay), dump the dough onto a chunk of parchment or wax paper. Collect it right into a ball, press it right into a rectangle, after which use your fingers to roll it right into a log. Refrigerate for six hours (or in a single day).
As soon as the cookies have totally chilled, preheat the oven to 350. Roll the log of pumpkin shortbread dough within the coarse sugar, slice into 1/2-inch slices.
Place the cookie slices on a baking sheet lined with parchment paper. Press a pecan half on high of every cookie, after which bake for 15-17 minutes. Simply earlier than serving, brush the pecans with the maple syrup.
Storage
These pumpkin shortbread cookies carry on the counter in an hermetic container for as much as 3 days. You may freeze the dough log for as much as 3 months till wanted. Defrost within the fridge in a single day, slice and bake as regular.
Prep Time
quarter-hour
Cook dinner Time
quarter-hour
Inactive Time
6 hours
Complete Time
6 hours half-hour
Elements
- 8 tablespoons (4 ounces) unsalted butter, very delicate
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- pinch of freshly grated nutmeg
- 1 cup plus 6 tablespoons flour
- 3/4 teaspoon salt
- 12 pecan halves
- 4 teaspoons maple syrup
- 1/2 cup coarse (turibinado) sugar for rolling the perimeters of the cookies in
Directions
Notes
These pumpkin shortbread cookies carry on the counter in an hermetic container for as much as 3 days. You may freeze the dough log for as much as 3 months till wanted. Defrost within the fridge in a single day, slice and bake as regular.
Diet Data:
Yield:
12
Serving Measurement:
1
Quantity Per Serving:
Energy: 234Complete Fats: 10gSaturated Fats: 5gUnsaturated Fats: 4gLdl cholesterol: 26mgSodium: 120mgCarbohydrates: 34gFiber: 1gSugar: 12gProtein: 3g
