Pumpkin Shortbread Cookies
These shortbread cookies are slightly sweet with a nice subtle pumpkin flavor. They are a great fall dessert for those who like pumpkin, but not an overwhelming pumpkin flavor.
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Servings: 25 cookies
Ingredients
- 3 Cup All-Purpose Flour
- 1 Cup Powdered Sugar
- 1 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Salt
- 1 ½ Cups Butter (still cold)
- 1 Tablespoon Pure Pumpkin Puree
Instructions
- Add the flour, powdered sugar, pumpkin pie spice, and salt to the bowl of a food processor. Mix on high until well combined.
- Cut the cold butter into tablespoon-sized pieces.
- Add 5-6 pieces of butter to the dry ingredients and turn the processor on high until mixed in. Repeat this process until all of the butter has been added.
- Add the pumpkin puree into the bowl of the food processor and blend until the dough starts to form.*
- Roll the dough into a flat disc, cover in plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 325° and line baking sheets with parchment paper or silicone mats.
- Roll the dough out to ¼" thickness and cut out circles.
- Add cookies to lined baking sheet. If stamping them, do so at this point.
- Bake for 14-16 minutes until the bottom edges are slightly golden brown and the top no longer looks shiny.
- Remove from the oven and allow the cookies to set on the tray for at least 10. Once set and mostly cooled, move to a wire cooling rack to completely cool.
Notes
* If the dough still looks very dry, pick up a small amount and press it together. If it forms together into a solid ball, take the remainder of the dough and gently press it together to form the dough. If it does not come together after pressing a small amount in your hand, add another teaspoon of pumpkin puree and blend again.
Storage: Store for up to 10 days in an airtight container or freeze for up to 3 months.