Pumpkin Shortbread Recipe (+Video)
Pumpkin biscuits are a must-have for autumn. It contains all the smooth pumpkin flavors, topped with crunchy pecans and a piece of whipped cream.
If you need more pumpkin desserts this fall, please add pumpkin shortbread to the list! It has layers of pumpkin and crunchy pecan toppings, very similar to our pumpkin cake recipe.
The perfect holiday dessert
Pumpkin shortbread may become my fall dessert this year!
It has all the flavors of pumpkin pie, but it is easier to put together in last-minute dessert ideas. That crunchy pecan topping is so delicious!
This dessert is definitely addictive. It’s hard to have only one square!
Bring this dessert to all your holiday gatherings and quickly become the most popular person in the room. It travels very well and is very suitable to bring all your family and friends to gatherings this holiday season. Halloween, Thanksgiving, and even Christmas!
Make pumpkin shortbread
mix. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Mix everything together and don’t worry because the batter will run. this is normal.
Floor. Grease a 9 x 13 pan, then pour the batter. Sprinkle the yellow cake mixture on the batter. Make sure to lightly pat the cake mixture to completely cover the batter. Spread the chopped pecans evenly on the cake mixture layer, and then drizzle everything with melted butter.
bake. Bake at 350 degrees for 60-80 minutes. After one hour, check the cake every 5 minutes to see if it has been cooked and set. Take it out of the oven and let the cake sit for 5-10 minutes before serving.
Put whipped cream or ice cream on top of each slice. Very good!
Create + service for the crowd
This recipe can be used by about 18 people. Depending on your crowd, you may want to make two or three 9×13 pans of pumpkin shortbread to accommodate!
Serve your pumpkin crunchy cake with a dollop of whipped cream and a little cinnamon. Vanilla ice cream is also a delicious choice.
If needed, you can make it one day in advance. Leave it in the refrigerator overnight or until you are ready to bake. Shop Place the remaining pumpkin shortbread in an airtight container in the refrigerator for 2-3 days.
For more pumpkin recipes, please check:
Preparation time 12 minutes
Cooking time 1 hour
Total time 1 hour 12 minutes
Calories 292 kcal
Author Little Luna
- 1 15 oz.Is pumpkin puree okay?
- 1 12 oz.Can I evaporated the milk?
- 4 eggs
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 box of yellow cake mix
- 1 cup chopped pecans
- 1 cup melted unsalted butter
- 1 8 oz.Container whipped top freezing
Preheat the oven to 350°.
In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, pumpkin spice, and salt. Stir well (the batter will be very thin).
Grease a 9 x 13 pan, then pour the batter. Sprinkle the yellow cake mixture on the batter. Gently tap the cake mixture to completely cover the batter.
Spread the chopped pecans evenly on the cake mixture layer, and then drizzle with melted butter.
Bake for 60-80 minutes or until finished. Let the cake sit for 5-10 minutes before serving. Put whipped cream or ice cream on top of each slice.
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