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
- all-purpose flour: 2 cups
- pumpkin pie spice: 2 tsp
- salt: 0.5 tsp
- baking soda: 0.25 tsp
- unsalted butter: 0.5 cup (softened)
- powdered sugar: 0.5 cup
- powdered sugar: 2 Tbsp
- pumpkin puree: 0.5 cup
- ½ teaspoons vanilla extract: 1 piece
- white sugar: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
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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.
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Cover bowl and refrigerate dough until chilled, about 1 hour.
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Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-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.
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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.
