Pumpkin Spice Shortbread Cookies
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Pumpkin Spice Shortbread Cookies are packed with pumpkin spice. These cookies make the most delicious little treat for coffee or tea. Simple ingredients make these cookies crunchy and crumbly at the same time.
Table of Contents
Why You’ll Love This Recipe
- Simple ingredients and easy to make. Check also Raspberry Cookies or Pumpkin Chocolate Chip Cookies.
- These cookies are loaded with pumpkin spice flavor. Try also Pumpkin Donuts or Pumpkin Crinkle Cookies.
Ingredients Note
- Flour: All-purpose flour
- Butter: Unsalted butter, softened
- Sugar: Granulated white sugar
- Salt: Used for taste.
- Pumpkin spice powder.
How to Make This Recipe
In the mixing bowl, add flour, salt, and pumpkin spice. Sift and set aside. In the mixing bowl of a stand mixer with the paddle attachment, beat together the butter and sugar on medium-high speed until pale and fluffy. This takes about 2 minutes.
Add flour mix and beat on low speed until it all forms a stiff dough. Scrape down the sides of the bowl with the spatula. Stop mixing as soon as the dough comes together. Shape the dough into a disk about 1 inch thick and cover with plastic wrap. Place the dough in the refrigerator to chill for 30- 45 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper or Silikomart Air Mat.
Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions. You can lift and rotate a bit after every few strokes. Dust with flour as needed to discourage sticking. I used a rolling pin with pumpkin to make these Pumpkin Spice Shortbread cookies. Cut out cookies using a round cookie cutter. Space the cookies about 1 inch apart on the baking sheet.
Tips from Marina: The scraps can be gathered a few more times to roll and cut out more cookies.
Bake cookies for 20 minutes or until they start to turn golden. Allow the cookies to cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.
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Recipe FAQs
Cookies can be stored in an air-tight container on the counter for up to 1 week.
Freeze cookies in an airtight container for a few months.
If you make these Pumpkin Spice Shortbread Cookies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Pumpkin Spice Shortbread Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
Pumpkin Spice Shortbread Cookies
- 2 cups all-purpose flour (240 gr)
- 1 cup unsalted butter, softened (226 gr)
- ½ cup granulated white sugar (100 gr)
- ½ tsp salt
- 1 tsp pumpkin spice powder
Instructions
How to Make Pumpkin Spice Shortbread Cookies
- In the mixing bowl, add flour, salt, and pumpkin spice. Sift and set aside.
- In the mixing bowl of a stand mixer with the paddle attachment, beat together the butter and sugar on medium-high speed until pale and fluffy. This takes about 2 minutes.
- Add flour, mix, and beat on low speed until it all forms a stiff dough. Scrape down the sides of the bowl with the spatula. Stop mixing as soon as the dough comes together. Â
- Shape the dough into a disk about 1 inch thick and cover with plastic wrap. Place the dough in the refrigerator to chill for 30- 45 minutes.
- Preheat oven to 350°F. Line two baking sheets with parchment paper or Silikomart Air Mat.Â
- Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions. You can lift and rotate a bit after every few strokes. Dust with flour as needed to discourage sticking.Â
- Cut out cookies using a round cookie cutter. Space the cookies about 1 inch apart on the baking sheet.
- Bake cookies for 20 minutes or until they start to turn golden.
- Allow the cookies to cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.Â