Pumpkin Shortbreads Recipe

Name: Pumpkin Shortbreads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup shortening; ½ cup vegan margarine (I used Becel); ½ cup icing sugar; 1 teaspoon vanilla; 1 tablespoon maple syrup; 2 cups oat flour; 1 tablespoon pumpkin pie spice; ¼ teaspoon sea salt; 1 cup pumpkin puree; ½ cup dried cranberries (optional, I used Craisins) or ½ cup raisins (optional, I used Craisins) or ½ cup diced dates (optional, I used Craisins) or ½ cup mini chocolate chip (optional, I used Crai…

Servings: persons

½ cup shortening
½ cup vegan margarine (I used Becel)
½ cup icing sugar
1 teaspoon vanilla
1 tablespoon maple syrup
2 cups oat flour
1 tablespoon pumpkin pie spice
¼ teaspoon sea salt
1 cup pumpkin puree
½ cup dried cranberries (optional, I used Craisins) or ½ cup raisins (optional, I used Craisins) or ½ cup diced dates (optional, I used Craisins) or ½ cup mini chocolate chip (optional, I used Craisins)

1
Beat the shortening and margarine until creamy.
2
Sift in the icing sugar, and add vanilla and maple syrup.
3
Beat until fluffy.
4
Add the flour, spice and salt and beat inches.
5
Beat in pumpkin until a very sticky dough is formed.
6
Fold in the cranberries.
7
Wrap in plastic and refrigerate 1 hour.
8
Preheat oven to 350F and line sheets with parchment or silicone.
9
For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log.
10
Wrap in plastic wrap and freeze 2 hours.
11
Using a sharp serrated knife, slice into 1/4- thick discs.
12
For hand-formed (recommended for cookies with additions): scoop 1 1/2-tbsp sized balls of dough and flatten between your palms to 1/4 thick.
13
For both: bake 18-20 minutes.
14
Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup shortening, ½ cup vegan margarine (I used Becel), ½ cup icing sugar, 1 teaspoon vanilla, and more.

Yes, Pumpkin Shortbreads 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.

Pumpkin Shortbreads

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