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Brown Sugar Pumpkin Kiss Shortbread

October 4, 2013 by bblondie 15 Comments

Brown Sugar Pumpkin Kiss Shortbread | ButtercreamBlondie.com

Where do I even start with these little bites of heaven!  Brown sugar shortbread filled with pumpkin kiss ganache – yes, there’s pumpkin kisses in there!  Then there’s the chocolate drizzle and zip of sea salt that basically makes life complete. They’re buttery, full of warm spices and they scream fall. And speaking of fall, can someone please tell me how on earth it’s October already?  I don’t know how this happened so quickly, but if these cookies are any indication, I like where it’s going!

October also equals “bring on the pumpkin” and I like to ease into this pumpkin thing with pumpkin kisses, especially pumpkin kiss ganache.  You may remember the Pumpkin Kiss Brownies that have a pool of pumpkin kiss ganache parked on top of them.  I still can’t even handle those.  This time I knew I wanted to make a cookie and shortbread sounded like the perfect match.  Not just any shortbread, but brown sugar shortbread filled with cinnamon and nutmeg.  If only we had smellagram.

Now I have to warn you that the shortbread are so good that they have been know to disappear before the ganache is even made…  Also keep in mind that since it’s shortbread, it’s all butter so you want to roll the dough out while it’s still kind of cold.

Brown Sugar Pumpkin Kiss Shortbread | ButtercreamBlondie.com

The pumpkin kiss ganache works so well with the shortbread because the ganache is sweet, but the shortbread is warm and full of spices, so it’s all really happy together.  Another plus is you only need half the bag of pumpkin kisses for the recipe so you can take care of that 😉  For those of you who can’t get pumpkin kisses where you live, I suggest using a white chocolate ganache in place of it.

To finish them off, I couldn’t decide between white or dark chocolate so I used both.  Dark chocolate drizzled with sea salt – I am all about it.  White chocolate drizzled with freshly grated nutmeg and a sprinkle of sea salt too – I’m all about that one as well.  Let’s just say you should probably try both so you can make an informed decision!

Print
Brown Sugar Pumpkin Kiss Shortbread Cookies

Yield: 40 shortbread cookies or 20 sandwich cookies

Ingredients

    Brown Sugar Shortbread
  • 8 ounces unsalted butter, room temp
  • 3/4 cup light brown sugar
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 cups AP flour
  • 1/2 tsp. cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • Pumpkin Kiss Ganache
  • 5 ounces pumpkin kisses
  • 1/4 cup heavy cream
  • Decoration
  • white and/or dark chocolate
  • sea salt for sprinkling and/or freshly grated nutmeg

Instructions

    Brown Sugar Shortbread
  1. Cream butter and sugar together till light and fluffy.
  2. Add vanilla extract, mixing till combined.
  3. Add in flour, salt, cinnamon and nutmeg a little at a time just till everything is incorporated.
  4. Wrap dough in plastic wrap and chill till firm, preferably overnight.
  5. Remove dough from fridge and let rest to take the chill off. You want to roll this when it is still chilled - not brick hard, but cold enough that it rolls easily.
  6. Dust your surface and rolling pin with flour when rolling.
  7. Using pumpkin cookie cutter, cut out cookies and place on a parchment lined sheet pan. Chill rolled cookie dough so that it is COLD when it goes in the oven.
  8. Preheat oven to 325 degrees and bake shortbread for about 12-13 minutes, rotating once halfway through. Keep a close eye on them.
  9. Pumpkin Kiss Ganache
  10. Bring cream up to a scald and pour over kisses.
  11. Stir together till smooth and refrigerate till it sets up. This is a small amount so it should take about 20-25 minutes.
  12. Once the ganache sets up, spoon into a piping bag.
  13. Pipe ganache on completely cooled shortbread cookie and sandwich by gently pressing 2 cookies together.
  14. Chill cookies till firm.
  15. Drizzle white or dark chocolate across cookies and sprinkle with sea salt or freshly grated nutmeg or both!

Notes

This is shortbread dough so it is all butter and gets soft fairly quickly. This is why I suggest rolling out the cookie dough when it is still cold.

If you find the dough getting too soft just pop it back in the fridge for a few minutes.

Dust your surface and rolling pin with flour when you're rolling these. Before you bake them, brush off any excess flour with a pastry brush.

Making sure the cookie dough is cold when it goes in the oven ensures the pumpkins will keep their shape and bake evenly.

These cookies freeze beautifully.

If you cannot find pumpkin kisses, I suggest using white chocolate ganache.

3.1
https://buttercreamblondie.com/brown-sugar-pumpkin-kiss-shortbread/

Filed Under: Cookies Tagged With: best shortbread, brown sugar shortbread, fall cookies, fall desserts, Halloween cookies, Halloween desserts, pumpkin cookies, pumpkin kiss cookies, pumpkin kiss ganache, pumpkin kisses, pumpkin spice shortbread

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Comments

  1. Kiran @ KiranTarun.com says

    October 27, 2013 at 12:05 pm

    Most adorable cookies!! Love the drizzle 😀

    Pinned!

    Reply
  2. natalie @ wee eats says

    October 20, 2013 at 12:10 am

    these look SO GOOD! And adorable. And you’re right, it’s that time to PUMPKIN ALL THE THINGS, and I think this gives me the excuse I need to finally cave and buy those dang pumpkin kisses!

    Reply
  3. Barbara | Creative Culinary says

    October 18, 2013 at 9:48 pm

    Wow these sound good from the shortbread to the pumpkin flavor for fall. I’ll trade you a cocktail for some of these cookies…deal? 🙂

    Reply
  4. Pam says

    October 18, 2013 at 11:48 am

    They look incredible! I know they would be a big hit in my house.

    Reply
  5. Terra says

    October 16, 2013 at 8:05 am

    Goodness, pumpkin kisses into a ganache….nice!!!! The flavors of the brown sugar cookie with the pumpkin kisses must compliment each other beautifully! Hope you are doing well! Hugs, Terra

    Reply
  6. Jennie @themessybakerblog says

    October 11, 2013 at 3:40 pm

    These are so cute… I’m in love!

    Reply
  7. Brooks says

    October 8, 2013 at 9:41 pm

    Meghan, what a fabulous fall entry! The sea salt must send them over the top. I love the tip about brushing off excess flour with the pastry brush too.

    Reply
  8. Viviane Bauquet Farre - Food and Style says

    October 8, 2013 at 1:35 pm

    What a fun recipe, Meghan! Adorable little shortbreads 🙂

    Reply
  9. Suzan @ The Lazy Suzan says

    October 7, 2013 at 11:57 am

    These are too cute!!

    Reply
  10. Kim Beaulieu says

    October 5, 2013 at 11:03 pm

    These are so adorable. I am completely in love with these.

    Reply
  11. Stacy | Wicked Good Kitchen says

    October 4, 2013 at 7:15 pm

    LOVE this idea of Pumpkin Kiss Ganache in spicy brown sugar shortbread cookies! Meghan, you are a genius! Thanks for sharing!

    Reply
  12. Jessica @ A Kitchen Addiction says

    October 4, 2013 at 3:56 pm

    I’ve never tried shortbread with brown sugar before, it sounds amazing!

    Reply
  13. Tiffany, aka Streusel says

    October 4, 2013 at 10:48 am

    Pumpkin kiss ganache! Sounds deeeeelightful!

    Reply
  14. steph says

    October 4, 2013 at 8:18 am

    What a good idea! Chocolate cookies with the cherry cordial kisses will be good come Christmas time. (Or Mint or Peppermint!) Thanks for the recipe!

    Reply

Trackbacks

  1. Buttercream Blondie: Flirt With Desserts » Blog Archive » Halloween Dessert Roundup says:
    September 28, 2014 at 9:55 am

    […] case you missed these Brown Sugar Pumpkin Kiss Cookies, you should definitely get to know them.  How pretty would these look at a Halloween party, on a […]

    Reply

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