Pumpkin Shortbread Cookies For Two – a delicious recipe with Butter, Pumpkin Puree, Sugar, Cinnamon, Nutmeg, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a medium bowl, stir together the butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula. Add half of the flour and fold it into the dough. Add the remaining half and fold it in until blended. Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 3"" long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.", "When ready to bake, preheat the oven to 350u00b0. Slice the log into 1/2"" slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 6 thick cookies from the dough.) Press a pecan half into the center of each cookie gently. Bake for 15-17 minutes, until cookies appear done and the bottom of the cookies are beginning to brown. Before serving, brush the pecans with the maple syrup."]
1242
kcal
Calories
119
g
Fat
46
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 Tablespoons (2 Oz.) Unsalted Butter, Very Soft, 2 Tablespoons Pumpkin Puree, 3 Tablespoons Sugar, 1/8 teaspoons Cinnamon, and more.
Yes, Pumpkin Shortbread Cookies For Two falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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