Dessert

Pumpkin Shortbreads is for Dessert.

Pumpkin Shortbreads takes 75 minutes to prepare.

Pumpkin Shortbreads takes 20 minutes to cook.

Pumpkin Shortbreads makes 32 servings.

The ingredients for Pumpkin Shortbreads are:

? cup shortening
? cup vegan margarine (I used Becel)
? cup icing sugar
1 tsp vanilla
1 tbsp maple syrup
2 cups oat flour
1 tbsp pumpkin pie spice
? tsp sea salt
1 cup pumpkin puree
? cup dried cranberries, raisins, dates or mini chocolate chips (optional, I used Craisins)

Here is how you make Pumpkin Shortbreads:

Beat the shortening and margarine until creamy. Sift in the icing sugar, and add vanilla and maple syrup. Beat until fluffy. Add the flour, spice and salt and beat in.Beat in pumpkin until a very sticky dough is formed. Fold in the cranberries.Wrap in plastic and refrigerate 1 hour.Preheat oven to 350F and line sheets with parchment or silicone.For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log. Wrap in plastic wrap and freeze 2 hours. Using a sharp serrated knife, slice into ??- thick discs. For hand-formed (recommended for cookies with additions): scoop 1 ?-tbsp sized balls of dough and flatten between your palms to ?? thick.For both: bake 18-20 minutes. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.Serving Size: Makes 32 cookiesNumber of Servings: 32Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Pumpkin Shortbreads is:

• Servings Per Recipe: 32
• Amount Per Serving
• Calories: 92.5

• Total Fat: 6.6 g
• Cholesterol: 0.0 mg
• Sodium: 44.5 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 0.8 g
• Protein: 0.8 g

The dietary needs meet for Pumpkin Shortbreads is Vegan