Pumpkin Spice Shortbread Delight: A Cozy Autumn Treat
Introduction
Welcome to the heartwarming world of baking, where autumn flavors come alive with our Pumpkin Spice Shortbread Delight. This recipe embraces the cozy, comforting essence of fall in every bite. Imagine the tender, buttery texture of shortbread paired with the rich aroma of pumpkin and warm spices. Ready to indulge in this fall delight? Subscribe to receive the full recipe right in your inbox!
Why You’ll Love This Recipe
This Pumpkin Spice Shortbread Delight is a perfect blend of ease and deliciousness. Not only does it capture the quintessential flavors of fall, but it’s also simple to make. Whether for a family gathering, a festive occasion, or just a weekend treat, this recipe promises to be a crowd-pleaser. Plus, it’s a wonderful activity to share with family and friends, making memories in the kitchen.
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup powdered sugar
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup granulated sugar for topping
Necessary Tools
– 9-inch square baking pan
– Parchment paper
– Mixing bowls
– Hand mixer or stand mixer
– Measuring cups and spoons
– Spatula
Ingredient Swaps and Additions
Feel free to swap out the cinnamon, nutmeg, and ginger for an equal measure of pumpkin spice if you prefer an all-in-one option. Add chopped nuts or a sprinkle of chocolate chips to the topping for a delightful twist.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some for easy removal.
2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add vanilla extract, then gradually mix in the flour and salt until just combined to form the dough.
4. Press about 2/3 of this dough evenly into the baking pan.
5. In another bowl, combine pumpkin puree, cinnamon, nutmeg, and ginger, then spread over the shortbread layer.
6. Crumble the remaining dough over the pumpkin layer, allowing some pumpkin to peek through.
7. Sprinkle granulated sugar over the top.
8. Bake for 30-35 minutes, or until edges are lightly golden. Cool in the pan, then lift out and cut into squares.
Serving Suggestions
Serve this delightful treat with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of spiced chai or your favorite herbal tea.
Pro Tips for Success
Ensure the butter is adequately softened for a smooth dough. Don’t overmix once the flour is added to keep the shortbread tender. Allow the bars to cool completely before cutting for clean edges.
Storing and Reheating
Store any leftovers in an airtight container at room temperature for up to five days. For longer storage, place them in the refrigerator. When reheating, a few seconds in the microwave will bring back their warmth and aroma.
FAQ Section
Can I use fresh pumpkin puree?
Yes, fresh pumpkin puree can be used, but make sure it’s well-drained to avoid excess moisture.
Can I freeze these bars?
Absolutely! Wrap them tightly before freezing, and they can last up to three months.
Conclusion
Embrace the fall season with this simple yet delightful Pumpkin Spice Shortbread Delight. It’s easy to prepare but captivates with its unforgettable flavors and textures. We hope you enjoy making and savoring this recipe as much as we do. Don’t forget to leave your reviews and share your creations on social media!
Nutritional Information
Approximately 210 calories per serving, based on 16 servings.
Pumpkin Spice Shortbread Delight
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving some for easy removal.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add vanilla extract, then gradually mix in the flour and salt until just combined to form the dough.
- Press about 2/3 of this dough evenly into the baking pan.
- In another bowl, combine pumpkin puree, cinnamon, nutmeg, and ginger, then spread over the shortbread layer.
- Crumble the remaining dough over the pumpkin layer, allowing some pumpkin to peek through.
- Sprinkle granulated sugar over the top.
- Bake for 30-35 minutes, or until edges are lightly golden. Cool in the pan, then lift out and cut into squares.
