Best 2 Pumpkin Shortbread Dessert Recipes

Searching for an indulgent dessert that combines the classic flavors of autumn with a melt-in-your-mouth texture? Look no further than pumpkin shortbread! This delectable treat is a delightful blend of sweet and savory, with a crisp, crumbly crust and a tender, moist interior. Made with a combination of pumpkin puree, spices, and butter, pumpkin shortbread is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN DESSERT SQUARES WITH SHORTBREAD CRUST

Pumpkin Dessert Squares With Shortbread Crust image

This dessert has extreme pumpkin flavor, with a crust that is so buttery, flakey and light, if you prefer a less sweeter filling just add in 3/4 cup sugar --- the crust must be mixed on the food processor or it will not have the same texture.

Provided by Kittencalrecipezazz

Categories Dessert

Time 50m

Yield 1 (8x8-inch)

Number Of Ingredients 15

Ingredients

1 cup flour
1/3 cup sugar
1/3 cup cold butter, cut into small pieces (no subs!)
1 pinch salt
1 (8 ounce) package cream cheese, softened
3/4 cup sugar
2 tablespoons sugar
2 large eggs
1 cup canned pumpkin puree
1 tablespoon flour
1 1/2-2 teaspoons cinnamon
1 1/4 teaspoons allspice
1 1/2 teaspoons vanilla
1/4 cup butter or 1/4 cup margarine, melted
1 cup whipping cream (whipped, to taste)

Steps:

Set oven to 350°F.
Set oven to second-lowest position.
Butter an 8 x 8-inch baking pan.
To make the crust: process all crust ingredients on a food processor for about 30 seconds until well blended.
Press the mixture lightly into the prepared baking pan.
Bake crust for 15 minutes, then remove from oven.
Meanwhile prepare the filling.
With an electric mixer, beat the softened cream cheese with 3/4 cup plus 2 tbsp sugar for about 2 minutes.
Add in eggs and beat well until combined.
Add in the pumpkin puree, vanilla and melted butter; mix until combined.
In a small cup combine flour, cinnamon and allspice, then add to the pumpkin mixture; mix about 1-2 minutes.
Pour over the partially baked crust, and return to oven for about 30-35 minutes, or until just set.
Serve at room temperature or chilled, cut into squares with a dollop of whipped cream on top.

PUMPKIN SHORTBREAD DESSERT

Pumpkin Shortbread Dessert image

Took this off another recipe site about 2 years ago when I was searching for something a little different from the traditional pumpkin pie. Makes a lovely dessert and lots of it, to feed a family gathering. If you like shortbread and pumpkin, you'll enjoy this combination.

Provided by Nova Scotia Cook

Categories Dessert

Time 1h35m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

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

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.

Tips for Making the Best Pumpkin Shortbread

- Use high-quality ingredients, including real pumpkin puree, unsalted butter, and all-purpose flour. - Make sure the butter is cold and cut into small pieces before creaming it with the sugar. This will help to create a light and flaky texture in the shortbread. - Do not overmix the dough, as this will make the shortbread tough. Mix just until the ingredients are combined and then press it into the pan. - Chill the dough for at least 30 minutes before baking. This will help to prevent the shortbread from spreading too much in the oven. - Bake the shortbread until it is just set, about 15-20 minutes. The edges should be golden brown and the center should be slightly soft. - Let the shortbread cool completely in the pan before cutting it into bars. This will help to prevent the shortbread from crumbling.

Conclusion

Pumpkin shortbread is a delicious and easy-to-make dessert that is perfect for fall. With its rich pumpkin flavor and flaky texture, this shortbread is sure to be a hit with your family and friends. So next time you're looking for a sweet treat, give this pumpkin shortbread recipe a try. You won't be disappointed!

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