Comments on: Pumpkin Shortbread Cookies

By: toni

toni — Sat, 22 Oct 2011 07:08:15 +0000

There are alot of comments about how these didn’t turn out or the dough was too runny, but mine turned out awesome. I am not sure what happened with the others, but I just followed the instructions exactly and they came out great. And they don’t need as much sugar because pumpkin adds sweetness.

By: Frances

Frances — Thu, 25 Nov 2010 06:11:07 +0000

These cookies did not work for me at all!
The dough was incredibly sticky and thin and the centers of my first batch were still completely uncooked after 25 minutes and tasted nothing like shortbread! I eventually just had to put them back in the mixer and add more flour and sugar as well as an egg to make it so they would cook all the way and taste better.

By: Pumpkin Shortbread Cookies | recipegirl.com

Pumpkin Shortbread Cookies | recipegirl.com — Thu, 21 Oct 2010 04:16:31 +0000

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By: John

John — Mon, 11 Oct 2010 03:48:28 +0000

Great idea I specifically looked for ‘pumpkin shortbread’ I had a can of pumpkin puree and mixed in a few pumpkin seeds and candied ginger BUT

This recipe turned out terrible. I noticed it has half the sugar of most shortbread recipes. Undersalted, under spiced and very under – ‘shortbread’. My cookies are discs of goopy undertasted flour circles. (and I added 6 minutes bake time and added 2 tbsp sugar + more flour still bad). Gooey dough took 4 hours to freeze for cutting.

I’d hate to see this recipe fail, perhaps try this?

Cornstarch with flour to fix.
Way more salt (almost 1 tsp) the pumpkin is very watery bland.
Double the spice couldn’t detect.
Double if not more the sugar…. and more butter. A shortbread recipe needs to crisp and brown the butter inside the dough to bring out that ‘shortbread flavor’.

If you post a fixed recipe hopefully you can put it up.

By: julia

julia — Tue, 06 Apr 2010 20:12:54 +0000

These look delicious! Because it isn’t pumpkin season, I think I’m going to try these with banana puree. But the second the fall season hits, I almost guarantee I will be making these at least once a week.

By: Becca

Becca — Sat, 31 Oct 2009 04:40:09 +0000

Ashley,
I had a similar problem. In my case, I think it was because my pumpkin puree was still warm when I added it to the dough. However, I dealt with it by just spooning the dough into a long piece of plastic wrap, spreading it into a line with a butter knife, and folding the plastic wrap around it to form a log. (Picture rolling a cigarette.) I had to chill the dough for longer than the recipe said, but after 2-3 hours it was ready and the cookies came out fine in the end.

By: Shaw_Girl

Shaw_Girl — Fri, 30 Oct 2009 16:25:50 +0000

@ Julie – 2 sticks of butter equals one cup. Happy baking!

By: Julie

Julie — Fri, 30 Oct 2009 15:56:22 +0000

When you say 2 sticks of butter, how much is that? Is each stick 250 g or a cup? Can you please clarify?

Thanks so much!

By: Shaw_Girl

Shaw_Girl — Wed, 28 Oct 2009 14:12:31 +0000

@ Ruskie Baker – Thanks for the tips! Ashely, hopefully those suggestions will help. If not, let me know!

By: Ruskie Baker

Ruskie Baker — Tue, 27 Oct 2009 18:10:10 +0000

Ashley:

When I first started making shortbread, I tried margarine, no good! It makes the dough super soft and not manageable. Also, make sure your butter is soft, not melted, I’ve made that mistake as well! Just a fellow shortbread lover sharing what she knows! Love pumpkin addition, can’t beat the taste of fresh pumpkin in ANYTHING!