Pumpkin Shortcakes with Winter Fruit Compote Recipe

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Pumpkin Shortcakes with Winter Fruit Compote
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  1. To prepare compote, combine first 5 ingredients in a medium saucepan over medium-high heat. Bring to a boil, stirring until sugar dissolves. Stir in fruit. Reduce heat to medium; simmer 5 minutes or until fruit is tender and liquid is slightly thick. Pour into bowl; cover and chill at least 3 hours. Discard anise and cinnamon stick.
  2. Preheat oven to 375°.
  3. To prepare shortcakes, spoon pumpkin onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 10 minutes. Scrape into a medium bowl using a rubber spatula. Add milk and 1/4 cup water, stirring to combine.
  4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through nutmeg) in a large bowl, stirring with a whisk; cut in butter with a pastry blender or 2 knives until butter pieces are pea-sized. Add pumpkin mixture; stir just until moist. Drop dough by level 1/4 cup measures 2 inches apart onto a baking sheet coated with cooking spray. Flatten dough to 1/2-inch thickness using lightly floured hands. Sprinkle evenly with 1 teaspoon granulated sugar. Bake at 375° for 15 minutes or until golden. Remove from pan; cool on a wire rack.
  5. Split shortcakes in half horizontally using a serrated knife. Spoon about 1/4 cup compote over bottom half of each shortcake; top each serving with 1 tablespoon crème fraîche and top of shortcake.
  6. Shortcake Tips:
  7. When mixing the dough for shortcakes, use a light hand and work quickly for the most tender cakes. If the recipe calls for kneading the dough, knead lightly only a few times so the dough doesn't become overworked.
  8. Use a serrated knife to split the shortcakes. It will cut through the cakes without crumbling them.
  9. You can bake the shortcakes up to a day ahead. Cool completely, and store at room temperature in a large zip-top plastic bag. To reheat, wrap in foil and heat at 350° for 10 minutes.
  10. To freeze shortcakes, cool them completely, place in a heavy-duty zip-top plastic bag, and freeze up to two months. Thaw at room temperature, then reheat as instructed above.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 247.87 Kcal (1038 kJ)
Calories from fat 80.88 Kcal
% Daily Value*
Total Fat 8.99g 14%
Cholesterol 17.25mg 6%
Sodium 145.16mg 6%
Potassium 197.59mg 4%
Total Carbs 36.84g 12%
Sugars 13.76g 55%
Dietary Fiber 1.25g 5%
Protein 3.65g 7%
Vitamin C 16.4mg 27%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 117mg 12%
Amount Per 100 g
Calories 212.59 Kcal (890 kJ)
Calories from fat 69.37 Kcal
% Daily Value*
Total Fat 7.71g 14%
Cholesterol 14.8mg 6%
Sodium 124.5mg 6%
Potassium 169.46mg 4%
Total Carbs 31.59g 12%
Sugars 11.8g 55%
Dietary Fiber 1.07g 5%
Protein 3.13g 7%
Vitamin C 14mg 27%
Vitamin A 0.2mg 6%
Iron 0.5mg 3%
Calcium 100.4mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 7

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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