Bready or Not: Chocolate Chip Pumpkin Shortbread
chocolate, cookies, pumpkin, shortbread
white, dark, semi, etc
Preheat oven at 350-degrees. Prepare an 8x8 dish by lining it with aluminum foil or parchment paper and applying nonstick spray.
In a large bowl, cream butter and sugar together. Beat in the vanilla, pumpkin, and spices.
Fold in the flour, and then the chocolate chips.
Spread the batter in the pan, smoothing it out evenly.
Bake for about 40-45 minutes, until the edges just start to turn gold. Set out to cool to room temperature, then use the foil or parchment to lift the shortbread out for easy cutting.
Store in a sealed container at room temperature.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.