Pumpkin Shortbread Dessert Food

PUMPKIN SHORTBREAD COOKIES

Steps:

• Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
• Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined.
• Cover bowl and refrigerate dough until chilled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar.
• Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

PUMPKIN SHORTBREAD BARS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat 1/2 cup butter, 1/3 cup sugar, and 1/4 teaspoon of vanilla extract together until blended. Mix in 1 cup flour until no longer dry. Press into a 9x13-inch baking dish.
• Bake in the preheated oven for 10 minutes. Remove and allow to cool for a few minutes. Reduce the oven to 350 degrees F (175 degrees C).
• Whisk together 1/3 cup flour, the baking powder, and salt together in a bowl; set aside. Beat the eggs, brown sugar, pumpkin, 1 teaspoon vanilla extract, and the pecans together in a bowl until the pumpkin is smooth. Stir in the flour mixture until just incorporated and spread the batter over the parbaked crust.
• Place 1 cup flour, 1/3 cup sugar, and 1/4 cup of cold butter into a bowl. Press the butter into the flour using a pastry blender or fork until no pieces of butter remain and the mixture resembles coarse crumbs. Sprinkle evenly over the pumpkin batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely in the pan. Cut into bars before serving.

PUMPKIN SHORTBREAD DESSERT

Steps:

• In a bowl, combine 1/4 cup sugar and flour; cut in butter until the mixture resembles coarse crumbs. Press into an ungreased 13x9-in. baking pan. , In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar. Stir in milk. Pour over crust., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 50-55 minutes longer or until filling is set. Cool on a wire rack. Cover and refrigerate overnight. , Cut into 15 squares. If desired, top with whipped cream and sprinkle with additional cinnamon.

PUMPKIN SHORTBREAD DESSERT

Steps:

• In a bowl, combine 1/4 cup sugar and flour.
• Cut in butter until the mixture resembles course crumbs.
• Press into an ungreased 13' x 9" x 2" baking pan.
• In a bowl combine, the eggs, pumpkin, salt, spices and remaining sugar.
• Stir in milk.
• Pour over crust.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees.
• Bake 50-55 minutes longer or until filling is set.
• Cool on a wire rack.
• Cover and refrigerate overnight.
• Cut into squares.
• Top with whipped cream and sprinkle with cinnamon if desired.

PUMPKIN SHORTBREAD DESSERT

Steps:

• In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
• Press into ungreased 13x9 baking pan.
• In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
• Stir in milk and pour over crust.
• Bake at 425° for 15 minutes.
• Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
• Cool on wire rack, then cover and refrigerate.
• Cut into squares and top with whipped cream.