One other gorgeous Thanksgiving cookie possibility is prepared for you! These Pumpkin Shortbread cookies are rolled in crunchy sugar and topped with a maple glazed pecan. So easy, but gorgeous.
My love for shortbread got here later in life, as a result of as you already know, a gooey chocolate chip cookie is barely extra visually interesting than a plain butter cookie. However as soon as I understood the attraction 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 robust spices. The maple-glazed pecan on high is fully non-compulsory, however tremendous fairly for a cookie tray!
One secretly wonderful factor about baking with pumpkin is that it replaces egg in most recipes. So sure, these cookies are a lot moist with out an egg and so they’re meant to not include any baking soda or baking powder. Yow will discover all of my eggless recipes right here.
Elements
- Butter. One stick (8 tablespoons of butter) that’s extraordinarily tender. We would like these to bake up completely flat, so we’re stirring them collectively by hand (somewhat than whipping air into the batter with an electrical mixer). I go away the butter out on my kitchen counter in a single day for the proper consistency. Take a look at the video within the recipe card to see what the proper temperature seems like.
- Sugar. One-half cup of granulated sugar.
- Pumpkin. One-quarter cup of canned pumpkin. I actually want 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 may not 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 high-quality to make use of any sort of canned pumpkin, however should 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 do not need 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 only one cup plus 6 tablespoons of flour to carry the dough collectively.
- Salt. Three-quarters of a teaspoon of high-quality sea salt. Don’t skip this, as a result of this balances the flavors and makes the spices pop!
- Pecans. It’s fully non-compulsory to embellish every pumpkin shortbread cookie with a glazed pecan half, however it’s very fairly should you do! Since this recipe makes one dozen cookies, you want 12 good 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 seem like it has sparkly edges, plus it brings scrumptious crunch. ‘Sugar within the Uncooked’ is the model you’re in search of when buying.
The best way to Make Pumpkin Shortbread
In a medium bowl, stir collectively the softened butter, sugar, pumpkin, pumpkin pie spice and nutmeg. Stir very nicely 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. It will 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 arms 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’ll be able to 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
Prepare dinner Time
quarter-hour
Inactive Time
6 hours
Whole Time
6 hours half-hour
Elements
- 8 tablespoons (4 ounces) unsalted butter, very tender
- 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 sides 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’ll be able to 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.
Vitamin Info:
Yield:
12
Serving Dimension:
1
Quantity Per Serving:
Energy: 234Whole Fats: 10gSaturated Fats: 5gUnsaturated Fats: 4gLdl cholesterol: 26mgSodium: 120mgCarbohydrates: 34gFiber: 1gSugar: 12gProtein: 3g
