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
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
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.