PUMPKIN SHORTBREAD BARS
These are exactly like lemon bars but made with pumpkin instead of lemon. it will become a new tradition every Thanksgiving!
Provided by stephaniestennes
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 50.1 g, Cholesterol 61.5 mg, Fat 16.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 7.9 g, Sodium 168.7 mg, Sugar 30 g
PUMPKIN SHORTBREAD DESSERT
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
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 SHORTBREAD COOKIES
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
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
SPICED PUMPKIN COOKIE CAKE
Two spiced shortbread cookies are soaked with a little coffee, then layered with a light pumpkin whipped cream in this rich, elegant icebox cake. You don't need to be precious with the cookies or the cream while preparing them - they're fairly foolproof - yet they come together into a stunning make-ahead dessert. If you don't have pumpkin pie spice but have a relatively well stocked spice cabinet, you can make your own homemade version (see Tip).
Provided by Jerrelle Guy
Categories cakes, cookies and bars, dessert
Time 1h
Yield 1 (9-inch) cake
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In the bowl of a stand mixer fitted with a paddle attachment, add the butter, 1 cup confectioners' sugar, pumpkin pie spice, 1 teaspoon vanilla extract and the salt. Beat on low speed until most of the sugar has been incorporated into the butter, then increase the speed to medium-high and beat until the ingredients are completely combined, stopping to scrape down the sides of the bowl and beater as needed.
- Turn the mixer off, add the flour, and beat on low, slowly increasing the speed until the flour is incorporated, scraping down the sides of the bowl as needed. Add 1/4 cup of the heavy cream and beat on medium-high until the mixture is smooth.
- Divide the mixture between two 9-inch cake pans. Using damp hands, press the mixture into the bottom and to the edges of each pan to create a flat layer. (It doesn't need to be perfect; any fingerprints will disappear during baking or get covered with whipped cream.)
- Bake for 20 to 25 minutes or until the shortbread is deep golden brown. Remove from the oven, and, using a fork, prick all over with a fork while the cookies are still soft. Allow to cool in the pans for at least 30 minutes, then run a butter knife along the edges of the pans to loosen the cookies. Carefully invert the cookies onto a wire rack to finish cooling.
- Wash and dry the bowl of the stand mixer and set up the whisk attachment. Add the remaining 1 1/2 cups heavy cream, 1/2 cup confectioners' sugar and 1 teaspoon vanilla extract to the bowl and beat on medium speed, slowly increasing the speed to medium-high and whisking until the cream is thick. Increase the speed to high and add the pumpkin purée 1 tablespoon at a time until the cream is stiff. (This happens quickly, so be careful not to overwhip!)
- Assemble the cake by placing one of the cookies on the serving tray and slowly spooning 1/4 cup of the coffee overtop. Once the coffee has soaked into the cookie, add half the whipped cream mixture on top, spreading it to the edges. Repeat with the remaining cookie, coffee and whipped cream.
- Sprinkle the top layer of whipped cream with more pumpkin spice, and cover the cake loosely with plastic wrap. Refrigerate the cake overnight - ideally a full 24 hours, so the cookies soften - and for up to 2 days before serving, for the best results.
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