Best Pumpkin Seed Shortbread Recipes

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PUMPKIN SHORTBREAD COOKIES



Pumpkin Shortbread Cookies image

This is a spicy, pumpkiny variation of shortbread cookies. The added pumpkin makes them slightly softer than your average shortbread, but they've got a pleasant texture nonetheless. Make these ahead of time--they taste better the next day. Store in an airtight container.

Provided by Kim

Time 1h40m

Yield 60

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
½ cup powdered sugar
2 tablespoons powdered sugar
½ cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup white sugar, or as needed

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.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 5.5 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 29.9 mg, Sugar 2.2 g

PUMPKIN SHORTBREAD DESSERT



Pumpkin Shortbread Dessert image

My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 15 servings.

Number Of Ingredients 11

1-3/4 cups sugar, divided
1-1/2 cups all-purpose flour
1/2 cup cold butter
4 large eggs, lightly beaten
1 can (29 ounces) solid-pack pumpkin
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cans (12 ounces each) evaporated milk
Whipped cream and additional ground cinnamon, optional

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.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 260mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

PUMPKIN SEED SHORTBREAD



Pumpkin Seed Shortbread image

Make your Halloween party extra special by making these pumpkin cookies - a perfect dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h40m

Yield 54

Number Of Ingredients 6

1 1/2 cups butter, softened
1 cup sugar
1/2 teaspoon vanilla
3 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
3/4 cup roasted salted hulled pumpkin seeds (pepitas), toasted

Steps:

  • In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours.
  • Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts.
  • Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 95, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg

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