I’ve been producing these for a while. They have a fantastic nutty flavor and are really yummy.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 40 mins |
| Servings: | 60 |
| Yield: | 60 cookies |
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
Instructions
- 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 1×2-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.
- You can use a mix of spices in place of the pumpkin pie spice.
- You can also use cookie cutters to cut out shapes in place of the rectangles, if desired. The number of cookies you get out of this recipe depends on how thickly you roll out your dough and the shape of cookie you decide to make.
Nutrition Facts
| Calories | 38 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 30 mg |
| Sugars | 2 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Just out of the oven, these little gems are a delight. For our taste, a bit more pumpkin spice would add to the flavor. I sprinked cinnamon sugar on top. One of the children in my family has trouble swallowing dry crunchy cookies so these cookies might be a perfect for him. I wondered if perhaps a bit too much flour because the batter didn’t mix as smoothly as I like. The next time I will try it with up to 1/2 cup less. My shortbread cookie rolling skill leaves a bit to be desired so my shapes are a bit wonky, but that adds to the joy.
Honestly, they just don’t taste like short bread.
These are a nice little cookie and easy to make. The only thing that I would change is adding more pumpkin pie spice. The flavour was subtle and we would have liked a bit more spice. A make again.
I was looking for something like Scottish shortbread (family loves), but with some Halloween flare. When I originally found this recipe it had zero reviews but it sounded like exactly what I was looking for. I took a chance on it, +quadrupled the recipe for a family gathering. I definitely don’t regret it. These were absolutely delicious+only got better when stored a few days. I actually melted the butter slowly on the stove before mixing it in by hand. I also rolled+cut Halloween shaped cookies; they were thicker than originally called for+took about 30 minutes in the oven before done. I kept the powdered sugar in the cookie dough, but completely omitted the granulated sugar the recipe says to sprinkle on top. Instead we had some cookies plain (which taste great already), some of which the kids enjoyed frosting with cake frosting, and (my personal favorite) I experimented; coating a few with chocolate+coconut oil ganache. My ganache wasn’t perfect; I was rushed+eyeballing it, didn’t have the perfect appearance I would’ve preferred once done. But the taste of these cookies with chocolate ganache was superb. I was asked for the recipe by many, and highly recommend these.
So delicious. I’m diabetic, so I had to tweak the sugar amounts, but I stuck to the rest of the recipe. Sweet, soft, and yummy!!! I will make these again for sure. I’m a sucker for anything with pumpkin. When they’re available in the market I will be roasting one to use for these!! Thank you!