Free Shipping on Orders $150 or More!

Pumpkin Spiced Shortbread

Nothing says fall quite like the flavor of pumpkin spice. Our good friend, Aga, developed and photographed this pumpkin spiced shortbread recipe specifically for Brown Bag Designs Shortbread Pans, and we think you will love it. It combines a classic shortbread recipe with your favorite fall flavors to create a beautiful and delicious shortbread. Enjoy with afternoon tea or as dessert!

Prep: 20 minutes | Bake: 25-35 minutes | Total: 45-65 minutes

Yield: 1 pan of shortbread (7-9 servings, depending on the pan)

Photo of pumpkin spiced shortbread baked in an Emerson Creek Thistle Shortbread Pan

Ingredients

½ cup butter, at room temperature
⅓ cup powdered sugar, unsifted
1 cup all-purpose flour, unsifted
1 Tbsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
1 tsp allspice
½ tsp ground cloves
½ tsp molasses, optional
1 tsp turmeric powder

This recipe was developed specifically for use with our Shortbread Pans. We offer 18 gorgeous designs for you to choose from. In these photos, Aga used our Thistle Shortbread Pan.

View All Shortbread pans

Directions

Preheat oven to 325° Fahrenheit.
In a large bowl mixer, cream butter until it is light.
Cream in powdered sugar, all the spices, and molasses.
Work flour into the mixture. Then, transfer the dough onto an un-floured board and knead until nice and smooth.
Spray your favorite Emerson Creek Shortbread Pan lightly with non-stick vegetable oil spray.
Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
Place pan in the oven and bake for 25-35 minutes or until lightly browned.
Allow the shortbread to cool for 10 minutes. Then, loosen the edges with a knife and flip the pan onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
Cut the pumpkin spiced shortbread into pieces while it is still warm. Enjoy!

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website, AgaBodes.com.

Photo of pumpkin spiced shortbread in an Emerson Creek Thistle Shortbread Pan

Leave a Reply Cancel reply

You must be logged in to post a comment.

Recipe posts

Mexican Soup

Print Mexican Soup Filled with fresh vegetables and savory spices, this Mexican Soup is sure to please those gathered around your table. This Soup is great as-is, but if you’re looking to add more protein to the dish, simply add shredded cooked chicken, steak, or

Pumpkin bread and soup in Brookline and Coupe stoneware with squash.

Butternut Squash Soup with Ginger and Chili

Print Butternut Squash Soup with Ginger and Chili Tired of eating the same old soups? Try this butternut squash soup with ginger and chili! The flavor combination in this soup brings a savory satisfaction that most anyone can enjoy. With a bit of sweet and

Shakshuka in the Onyx BROOKLINE Nacho Set

Print If you have never tried Shakshuka you should definitely give it a shot. The base is tomatoes and spices with eggs baked into the top. With this recipe, persimmons which have a taste similar to tomatoes are used as well. The Shakshuka is first