Few things are as ubiquitous as pumpkins at this time of year, and we've gone way beyond pie to extend our love of pumpkin desserts to bread, cookies, ice cream, pudding, mousse, butter, and let's not forget our favorite, the Pumpkin Spice Latte.
Although pumpkin pie is the most common Thanksgiving dessert, we like to think outside the box and came up with an easy recipe for Pumpkin Shortbread Wedges the kids can help make. Served with tea, coffee and ice cream, they are our new favorite treat.
Chocolate Drizzled Pumpkin Shortbread Wedges
1 1/4 Cups All–Purpose Flour
1/2 Cup Canned Pumpkin
1/2 Cup Corn Starch
3/4 Cup Powdered Sugar
3/4 Teaspoon Salt
1/2 Cup Unsalted Cold Butter, cut into pieces
2 Tablespoons Cold Milk
6 Ounces Semisweet Chocolate Chips
Place flour, cornstarch, sugar and salt in a food processor. Pulse several times to blend. Add butter pieces, one at a time, and pulse until the mixture is coarse. Add milk and pumpkin; pulse until mixture holds together to form a ball; then press flat. Wrap in plastic and refrigerate for 1/2 hour or up to 2 days.
Preheat oven to 375°F. Using your fingers, press dough evenly into an 8-inch round or square pan. Bake at 375°F for 10 minutes, then reduce temperature to 325°F and bake for an additional 30 minutes. Remove from oven and allow to cool slightly. Working carefully, turn pan over onto cutting board. Using a sharp knife, cut shortbread into triangles or squares while still slightly warm. Allow to cool.
To decorate, transfer shortbread to baking racks placed over sheets of waxed paper. Put chocolate chips in a microwave safe bowl. Heat chocolate in microwave for one (1) minute, and stir with a plastic spatula. Continue heating in microwave for 20 second intervals, stirring each time until chocolate is completely melted. Pour melted chocolate into a plastic squirt bottle. Squeeze the melted chocolate over the cooled shortbread using a circular motion in a swirling pattern. Place the shortbread in a cool place so chocolate will set before storing. Once cool, serve on a platter or cake plate.
Make about 12 Wedges
About Canned Pumpkin
Canned pumpkin is great for
mixing into a ton of recipes to add flavor, fiber and great nutrients.
Momologie Tips
- Let the kids decide on the shape for your cookies.
- Add a little cinnamon, nutmeg, vanilla extract or nuts to the recipe for a different flavor
- An alternative to chocolate is to drizzle caramel on top
- If you know you won’t have a lot of time, make the dough in advance to bake the day of your event (they’re great when they’re fresh)
- We recommend a carmel, butter pecan or pumpkin ice cream to be served with the cookies
- These cookies are perfect with an ice cream sundae either on the side or crumbled on top.
