Pumpkin Spice Shortbread Cookies

Experience the warm, comforting flavors of fall with our Pumpkin Spice Shortbread Delights. These vegetarian cookies are a unique twist on traditional shortbread, featuring a soft texture from pumpkin puree and a fragrant blend of pumpkin pie spice. Perfect for American cuisine lovers, these treats are gluten and dairy-free, making them suitable for various dietary needs.

With their rich, buttery flavor and subtle sweetness, these cookies are versatile enough for any occasion—enjoy them as a cozy snack or serve them at gatherings. Plus, with EasyChef Pro, you can easily access this recipe and create a convenient shopping list to ensure the lowest cost per serving.

Get ready to bake and savor the season with EasyChef Pro’s meal prep benefits!

Recipe Collection: Dessert

Serving Size: 60

Cooking Time: 10 minutes

Overview

These Pumpkin Shortbread Cookies are a delightful twist on the classic shortbread, infused with the warm flavors of pumpkin pie spice. The addition of pumpkin puree makes them slightly softer, offering a unique texture that improves with time. Perfect for fall gatherings or as a cozy treat, these cookies are best enjoyed the day after baking.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Ingredients

• 2 Cups (c) all-purpose flour
• 2 Teaspoons (tsp) pumpkin pie spice
• 0.5 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) baking soda
• 0.5 Cups (c) unsalted butter, softened
• 0.5 Cups (c) powdered sugar
• 2 Tablespoons (tbsp) powdered sugar
• 0.5 Cups (c) pumpkin puree
• 1.5 Teaspoons (tsp) vanilla extract
• 0.25 Cups (c) white sugar

Steps

1. Whisk together the flour, pumpkin pie spice, salt, and baking soda in a bowl until well combined.
2. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Add 0.5 cups plus 2 tablespoons of powdered sugar and continue to beat until smooth. Mix in the pumpkin puree and vanilla extract, beating on medium-high speed until fully incorporated.
3. Gradually add half of the flour mixture to the butter mixture, mixing until just combined. Add the remaining flour mixture and mix until just combined.
4. Cover the bowl and refrigerate the dough for about 1 hour until chilled.
5. Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
6. Roll out the dough to a 1/4-inch thickness on a lightly floured surface. Use a pizza cutter or pastry wheel to cut the dough into 1x2-inch rectangles. Poke three holes into each cookie using the back of a bamboo skewer. Place the cookies 1/2 inch apart on the prepared baking sheets and sprinkle each with white sugar.
7. Bake in the preheated oven for 10 to 15 minutes until the cookies are lightly browned. Allow the shortbread to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy these cookies plain or with your favorite frosting or ganache for an extra treat!