Pumpkin Spice Shortbread Cookies
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.
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How to make Pumpkin Spice Shortbread Cookies
Ingredients needed
- Flour. All-purpose flour
- Butter. Unsalted butter, softened
- Sugar. Granulated white sugar
- Salt.
- Pumpkin spice powder.
In the mixing bowl add flour, salt and pumpkin spice. Sift and set aside.
In the mixing bowl of stand mixer with the paddle attachement beat together the butter and sugar on the medium-high speed untill pale and fluffy. This takes about 2 minutes.
Add flour mix and beat on low speed untill it all forms a stiff dough. Scape down the sides of the bowl with the spatula. Stop mixing as soon as dough comes together.
Shape the dough into disk about 1-inch thick and cover with the plastic wrap. Place dough in the refrigerator to chill for 30- 45 minutes.
Preheat oven to 350o F. Line two bakign 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 rolling pin with pumpkin to make these Pumpkin Spice Shortbread cookies. Cut out cookies using round cookies 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 untill 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.
How to store cookies
Cookies can be stored in an air-tight container on the counter for up to 1 week.
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! Check other recipes:
- Pumpkin Crinkle Cookies
- Fall cookies 5 Ingredients
- Pumpkin Spice Latte macarons
- Brown Butter Sugar Cookies
- Pumpkin Spice Creamer
- Peach cake
- Piece of pie crust recipe
- Pumpkin spice crumbs
Pumpkin Spice Shortbread Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
- 2 cups (240 gr) all-purpose flour
- 1 cup (226 gr) unsalted butter, softened
- ½ cup (100 gr) granulated white sugar
- ½ tsp salt
- 1 tsp pumpkin spice powder
Instructions
- In the mixing bowl add flour, salt and pumpkin spice. Sift and set aside.
- In the mixing bowl of stand mixer with the paddle attachement beat together the butter and sugar on the medium-high speed untill pale and fluffy. This takes about 2 minutes.
- Add flour mix and beat on low speed untill it all forms a stiff dough. Scape down the sides of the bowl with the spatula. Stop mixing as soon as dough comes together.
- Shape the dough into disk about 1-inch thick and cover with the plastic wrap. Place dough in the refrigerator to chill for 30- 45 minutes.
- Preheat oven to 350o F. Line two bakign 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.
- Cut out cookies using round cookies cutter. Space the cookies about 1 inch apart on the baking sheet.
- Bake cookies for 20 minutes or untill 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.