Pumpkin Shortbread Cookies

This spicy pumpkin shortbread cookie recipe is made with pumpkin purée, making them slightly softer than your average shortbread, but just as tasty.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 38 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Step 3

Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.

Step 4

Beat butter with an electric mixer in a large bowl until smooth. Beat in ½ cup plus 2 tablespoons confectioners’ sugar until smooth. Beat in pumpkin and vanilla extract on medium-high speed until completely incorporated. Mix in ½ flour mixture until just combined. Add remaining flour mixture and mix until just combined.

Step 5

Cover and chill in the refrigerator, about 1 hour.

Step 6

Roll dough to ¼ inch thickness on a lightly floured surface: cut into 1x2-inch rectangles using a pizza cutter or pastry wheel. Poke 3 holes into each cookie using the back of a bamboo skewer. Place cookies ½ inch apart on the prepared baking sheets: sprinkle with white sugar.