Pumpkin Shortbread Cookies
Description
This spicy pumpkin shortbread cookie recipe is made with pumpkin purée, making them slightly softer than your average shortbread, but just as tasty.
Ingredients
•
2 cups all-purpose flour
•
2 teaspoons pumpkin pie spice
•
1/2 teaspoon salt
•
1/4 teaspoon baking soda
•
1/2 cup unsalted butter, softened
•
1/2 cup powdered sugar
•
2 tablespoons confectioners' sugar
•
1/2 cup pumpkin puree
•
1 1/2 teaspoons vanilla extract
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1/4 cup white sugar, or as needed
Directions
1
Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
2
Beat butter in a large bowl with an electric mixer until smooth; beat in ½ cup plus 2 tablespoons confectioners’ sugar until smooth. Beat in pumpkin purée and vanilla extract on medium-high speed until completely incorporated. Beat in ½ flour mixture until just combined; beat in remaining ½ flour mixture until just combined.
3
Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.
4
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
5
Roll dough out on a lightly floured surface to ¼-inch thickness; 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.
6
Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.