Welcome again to MyFridayFoodSwings, This time I am having this delicious Pumpkin Shortbread Cookies Recipe for you. Pumpkin Shortbread cookies, coffee, and a book and the fact that fall is upon us! These are all my favorite things and this is my favorite time of the year. Yes, for me that’s what bliss is made of. Maybe it’s the season but just staying back in the house, taking it slow is all I wish and desire now. I have always been an extroverted introvert who may be perceived as the most outgoing social creature but then very few know that I thrive in solitude too. That’s the time you give to yourself and that is so important to fuel your creative energies.
Pumpkin Shortbread Cookies Recipe – Easy to Make
However, if we go by the Indian festive calendar this season is not for fueling creative energies in solitude. This season is when your festive spirit shines and sparkles the brightest. For us Bengalis, our biggest annual festival Durga Puja is upon us and I have been part of an all-woman group who organizes a 4 day Durga Puja with all the bells and whistles. And understandably with everything else going on, this turns out to be one of the busiest seasons. However, these Pumpkin Shortbread Cookies and the coffee does help me soak in a moment of stillness and solitude from time to time.
The pumpkin season is upon us and I love sneaking in a little pumpkin puree in cakes and cookies here and there. And to think of it I can do it throughout the year especially because I use canned pumpkin but there’s something about this season that would want you to consciously indulge in pumpkin goodies. To talk about store-bought pumpkin puree, I have used Libbys and that works perfectly for me. The pumpkin puree and the warm spices like cinnamon and nutmeg is a match made in heaven. And shortbread cookies are my absolute favorite. Flaky and melt in your mouth good, these pumpkin shortbread cookies are perfect little bites of indulgence. And I love making nifty little bags of these cookies and give out to friends and family around this time too. I can guarantee you that you will have people asking for them.
Along with Pumpkin Shortbread Cookies Recipe, You may also like the recipes below:
- Halloween Hoot Cookies – Eggless Shortbread Cookies
- Coconut Jam Heart Cookies
- Nankhatai – Indian Shortbread Cookies
Pumpkin Shortbread Cookies
- Prep Time: 25
- Cook Time: 12
- Total Time: 37
Print Recipe
Pin RecipeDescription
A fall time delight, comforting and a tad indulgent. Try this Pumpkin Shortbread Cookies Recipe today at home.
Ingredients
For the Cookies
- Pumpkin Puree – 1/4 cup
- Salted Butter – ½ cup (cubed)
- All Purpose Flour – 3/4 cup
- Almond Flour – ½ cup
- Brown Sugar – ¼ cup
- Powdered Sugar – ¼ cup
- Egg – 1, large
- Salt – ½ tsp
- Cinnamon – 1 tsp
- Ground Cloves – ¼ tsp
- Ground Nutmeg – ¼ tsp
- Ground All spice – ¼ tsp
- Ground Ginger – ¼ tsp
For Dark Chocolate Ganache
- Dark Chocolate Chips – ¼ cup
- Heavy Cream – 2 tbsp
Instructions
- Pre-heat the oven to 350 degrees F.
- Heat the butter in a pan until it starts getting frothy and bubbly and you get the delicious smell of browned butter.
- In a bowl, add the pumpkin puree, browned butter, brown sugar, and egg. Mix well.
- In another bowl, add the all purpose flour, almond flour, powdered sugar, salt and the spices. Add the dry ingredients into the wet ingredients in two batches and mix it in. It should come together in dough, which can be rolled.
- Put the dough in between two sheets of parchment paper and roll it out to a thick ness of 1/2 of an inch. Refrigerate the rolled out dough for 5-10 mins.
- Take it out and using a cookie cutter cut out the cookies and place on a parchment lined cookie sheet. You can gather the scraps and utilized the entire dough.
- Place the cookie sheets in the freezer for 5 mins before you place in the oven. Bake for 10 mins or depending on the strength of your oven.
- Take them out of the oven and let them cool down.
For Chocolate Ganache
- In a microwave safe bowl, add the chocolate chips and cream and microwave in spurts of 30 seconds. Stir in between each spurts to get a smooth ganache.
- Pour the ganache in a piping bag.
- Drizzle over the cooled cookies. Set aside the cookie so that the ganache hardens a little.
- Enjoy with a cup of coffee, milk, tea or just like that.
Notes
- If the dough feels sticky, add 3 tbsp of all purpose flour.
Nutrition
- Serving Size: 15
- Calories: 0
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Protein: 0
- Cholesterol: 0
Keywords: Pumpkin Shortbread Cookies Recipe, Pumpkin Shortbread Cookies
This recipe did not turn into dough, I had to make drop cookies instead.
Hi Jackie, I am so sorry to hear that. Sometimes because of the moisture in the pumpkin puree and the size of the egg, the dough may feel sticky. I had a little note to add a little all purpose flour if needed. Nevertheless, I will try to email you the recipe by weights. Again I am sorry to hear that.