Description
This is a spicy, pumpkiny variation of shortbread cookies. The added pumpkin makes them slightly softer than your average shortbread, but they’ve got a pleasant texture nonetheless. Make these ahead of time–they taste better the next day. Store in an airtight container.
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.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 1 hr 40 mins
Servings: 60