This time of year, pumpkin recipes on food blogs go hand in hand. My blog is certainly no exception, and I’m far from done for the year. This time around, I wanted a baking adventure. Something a bit outside the the box, you know? Naturally, I did what any good pumpkin lover would do in the month of October. What could possibly be better than pumpkin shortbread?
Oh, right. Creamy white chocolate “mousse” and roasted pecans.
I liked these a lot. Yes, I ate them. Can you believe a certain sister of mine (the one with the tastebuds of a five year old) recently tried to tell someone I don’t eat any of the things I make on my blog? Rest easy, my friends. You’ll never see a recipe of mine that I haven’t tasted.
Pumpkin Shortbread with White Chocolate “Mousse” and Roasted Pecans
Makes 10-12 slices
Shortbread
1/2 cup butter
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1/2 cup pumpkin puree
1 tsp. nutmeg
1 tsp. cinnamon
2 1/2 cups all-purpose flour
Topping
1 cup white chocolate chips
1 cup frozen whipped topping, thawed (Cool Whip)
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup roasted pecans
Heat oven to 300 degrees. Lightly grease a ten-inch round cake pan with cooking spray.
In large bowl, beat butter, sugar, salt, and vanilla until creamy. Add pumpkin and stir until mixed.
In a medium bowl, stir nutmeg, cinnamon, and flour until blended. Gradually add dry ingredients into wet ingredients until mixed; dough will be stiff.
Press dough evenly into greased pan. Pierce dough with a fork into desired pattern. Bake about 30 to 35 minutes, until edges are light brown. Immediately run a knife around the pan to loosen edges (I used a springform pan, which eliminates this step). Allow to cool 5 minutes, then cut into 10 or 12 pieces, depending on desired size.
In a small microwaveable bowl, melt white chocolate chips on high for 30 to 60 seconds, stirring frequently, until just melted. Fold in whipped topping. Use a pastry bag or spoon to spread over top of shortbread. Sprinkle roasted pecans on top.
{ 17 comments… read them below or add one }
Great job- these look so tasty. I have some leftover pumpkin, too…
Absolutely scrumptious looking! Yumm!
Yummy!! Looks great!
Yum! I love pumpkin recipes. I have a lot more recipes with pumpkin too!
I would never doubt that you eat a bit of all of your creations. How could you not? They all look so good!
Tina, I'm glad you don't doubt me
These look awesome!
These look amazing! And creative — I've seen a LOT of pumpkin recipes but don't think I've seen pumpkin shortbread yet. I've actually never even made shortbread before. These are going on my list!
I recently saw a recipe for pumpkin shortbread cookies, but I think yours look even better in bar form (more to love). I'll definitely keep this recipe in mind.
Lauren – I had never made shortbread either until recently. It is delicious, you have to try it.
Lisa – Lori (Recipe Girl) posted a pumpkin shortbread cookie late last week. I like the way you think – bars = more cookie.
These bars look amazing!
Pumpkin 'n' pecans. We are made for each other. That would certainly make a great bakery name too, no?
liz you won my giveaway! you won the Baked: Explorations cookbook! congrats sweetie!
email me your address so I can ship it right out to you.
vanillasugarblog@aol.com
Oh my goodness!!! These look and sound AMAZING!!!
(Just tweeted and stumbled you!}
i just made these and was a little disappointed in the lumpy mousse…not sure what I did wrong
Still tasted good, just didn't look so pretty
Hmm. Make sure your white chocolate is completely melted, and then fold in the whipped topping immediately. I think moving quickly is the key to making the mousse smooth. Better luck next time?
Nom, nom. So delish looking!