How to Make Pumpkin Shortbread Cookies - A Step-by-Step Guide

When autumn arrives, the delicious aroma of various spices fills the air, and what better way to enjoy the season than with a warm batch of Pumpkin Shortbread Cookies? These delectable treats are not only a perfect addition to any fall gathering but also a wonderful way to indulge in the comforting flavors of the season. With their crisp yet tender texture and delightful pumpkin spice flavor, these cookies are sure to become a new seasonal favorite.

The key to making perfect Pumpkin S...

Read more Snack recipes

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter, softened
  • ½ cup powdered sugar
  • 2 tablespoons powdered sugar
  • ½ cup pumpkin puree
  • 1 ½ teaspoons vanilla extract
  • ¼ cup white sugar, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 40 mins
  • Servings: 60
  • Yield: 60 cookies

  • Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
  • Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined.
  • Cover bowl and refrigerate dough until chilled, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • Nutrition

    38 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 4mg
    • Sodium: 30mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 0g
    • Total Sugars: 2g
    • Protein: 1g
    • Vitamin C: 0mg
    • Calcium: 2mg
    • Iron: 0mg
    • Potassium: 10mg