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To make these delicious pumpkin pie shortbread cookies, gather the following items: - 1 cup unsalted butter, softened - ½ cup powdered sugar - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon cornstarch - ½ teaspoon baking powder - ¾ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon ground ginger - ¼ teaspoon ground cloves - Pinch of salt - ¾ cup pumpkin puree - 1 cup additional powdered sugar for dusting (optional) Choose quality ingredients for the best cookies. Look for: - Butter: Select unsalted butter, fresh and creamy. - Pumpkin puree: Pick pure pumpkin, not pie filling. Check for color and texture. - Spices: Use fresh spices for vibrant flavor. Smell them to ensure potency. - Flour: Use all-purpose flour from a trusted brand. Check for clumps or moisture. You can tweak some ingredients to fit your needs: - Butter: Use coconut oil for a dairy-free option. - Powdered sugar: Try making your own by blending granulated sugar. - Flour: Substitute with gluten-free flour mix if needed. - Spices: Use pumpkin pie spice mix if you want a shortcut. Adjust to taste. {{ingredient_image_1}} To start, gather your ingredients. You need unsalted butter, powdered sugar, vanilla extract, flour, cornstarch, baking powder, spices, salt, and pumpkin puree. 1. Cream the butter and sugar: In a large bowl, mix the softened butter and ½ cup of powdered sugar. Blend until the mix is light and fluffy. 2. Add vanilla: Pour in the vanilla extract and mix until it combines well with the butter-sugar blend. 3. Mix dry ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure to combine these well. 4. Combine wet and dry: Gradually stir the dry mix into the creamed mixture. Mix until just combined. 5. Fold in pumpkin: Gently fold in the pumpkin puree. Keep mixing until the dough is smooth and well blended. Chilling the dough helps the cookies keep their shape during baking. 1. Divide the dough: Split the dough in half. 2. Shape into logs: Roll each half into a log about 2 inches in diameter. 3. Wrap and chill: Wrap each log in plastic wrap. Place them in the refrigerator for at least 2 hours. This step makes the dough firm and easier to slice. Now, it’s time to bake! 1. Preheat oven: Set your oven to 350°F (175°C). 2. Prepare baking sheet: Line a baking sheet with parchment paper. 3. Slice the dough: After chilling, take the logs out of the fridge. Slice each log into ¼-inch thick rounds. 4. Arrange on sheet: Place the slices on the baking sheet, leaving about 1 inch between each. 5. Bake: Put the baking sheet in the oven. Bake for 12-15 minutes. The edges should turn lightly golden. 6. Cool the cookies: After baking, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. 7. Dust with sugar: If you like, sprinkle some powdered sugar on top before serving. To get the perfect cookie texture, cream the butter and sugar well. This step adds air and makes the cookies light. Use softened butter, not melted, for the best result. Make sure to chill the dough. This makes it easier to slice and keeps the cookies from spreading too much while baking. One common mistake is not measuring ingredients correctly. Always use a kitchen scale or measuring cups. Another mistake is overmixing the dough after adding flour. Mix just until combined to keep the cookies tender. Lastly, don’t skip the chilling step. It helps the cookies maintain their shape. These cookies shine on their own, but you can add a few fun touches. Dust them with extra powdered sugar for a sweet finish. Serve them with a warm drink like cider or coffee. You can also pair them with a scoop of vanilla ice cream for a delightful dessert. Pro Tips Chill the Dough Properly: Make sure to refrigerate the dough for at least 2 hours. This helps the cookies maintain their shape during baking. Use Fresh Spices: For the best flavor, opt for freshly ground spices instead of pre-ground. This will enhance the aromatic profile of the cookies. Perfectly Slice the Logs: Use a sharp knife to slice the dough into even rounds. This ensures uniform baking and a consistent look for your cookies. Experiment with Toppings: Feel free to get creative! Try adding crushed nuts, chocolate chips, or a drizzle of caramel for an extra special touch. {{image_2}} You can change the flavor of your pumpkin pie shortbread cookies easily. For a chocolate twist, add 1 cup of mini chocolate chips to the dough. The chocolate pairs well with the warm spices. If you love nuts, try adding chopped pecans or walnuts. These nuts will give your cookies a nice crunch and flavor. If you need a gluten-free option, you can substitute the all-purpose flour. Use a gluten-free flour blend instead. Make sure the blend has xanthan gum for better texture. You can also use almond flour for a nutty taste. This will keep the cookies soft yet delicious. You can also add seasonal ingredients to your cookies. Chopped dried cranberries or raisins can add a sweet and tart flavor. For a festive crunch, mix in some chopped pecans. You can even drizzle a bit of caramel on top after baking for a fun treat. These small changes can make your cookies unique for any holiday gathering. To keep your pumpkin pie shortbread cookies fresh, store them in an airtight container. Use parchment paper between the layers to prevent sticking. This method keeps them soft and tasty. You can also line the container with a slice of bread. The bread helps keep the cookies moist. If you want to save cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag. Remove as much air as possible. This way, they can last up to three months in the freezer. When stored properly, pumpkin pie shortbread cookies can last about a week at room temperature. In the freezer, they can stay good for around three months. Always check for any signs of spoilage before eating. If they smell off or look different, it's best to toss them out. Enjoy the sweet taste of fall for as long as you can! Yes, you can use pumpkin pie spice. It combines cinnamon, nutmeg, ginger, and cloves. Use about 2 to 3 teaspoons for great flavor. This can save time and simplify your baking. If you love the spice mix, it adds a warm touch to your cookies. Just remember, every spice blend is a bit different, so taste as you go. You will know the cookies are done when the edges turn lightly golden. It usually takes about 12 to 15 minutes at 350°F (175°C). Keep an eye on them, as ovens can vary. Let them cool on the sheet for 5 minutes before moving them to a rack. This helps them firm up, making them easier to handle. These cookies pair well with many things. You can serve them with a warm cup of tea or coffee. They also taste great with a scoop of vanilla ice cream. For a festive touch, add whipped cream or a drizzle of caramel sauce. You can even serve them with fresh fruit for a nice balance. Enjoy exploring different pairings! You now have all the info you need to bake amazing cookies. We covered ingredients, from selecting fresh options to substitutions. You learned step-by-step instructions for dough prep, chilling, and baking. I shared tips for the best texture and common mistakes to dodge. Plus, we explored fun variations and how to store your treats. In the end, cookie-making is simple and fun. Keep experimenting, and enjoy your delicious results!

Pumpkin Pie Shortbread Cookies

Deliciously spiced shortbread cookies with a pumpkin twist, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 0.5 teaspoon baking powder
  • 0.75 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 pinch salt
  • 0.75 cup pumpkin puree
  • 1 cup additional powdered sugar for dusting (optional)

Instructions
 

  • In a large mixing bowl, cream the softened butter and ½ cup of powdered sugar together until light and fluffy.
  • Add in the vanilla extract and mix until combined.
  • In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  • Gradually add the dry ingredients to the creamed mixture, stirring until just combined.
  • Fold in the pumpkin puree until the dough is smooth and well mixed.
  • Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours, or until firm.
  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Once the dough is chilled, remove it from the refrigerator and slice each log into ¼-inch thick rounds. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  • Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust with additional powdered sugar if desired.

Notes

Dust with additional powdered sugar for extra sweetness.
Keyword cookies, dessert, fall, pumpkin, shortbread