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These cookies need simple, easy-to-find items. Here’s what you need: - 1 cup unsalted butter, softened to room temperature - ½ cup powdered sugar, plus more for dusting - 1 teaspoon pure 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 These ingredients create a soft, buttery cookie with the warm taste of pumpkin pie. You can add your twist to these cookies. Here are some fun ideas: - Chopped nuts for crunch - Mini chocolate chips for sweetness - A dash of maple syrup for extra flavor These extras can change the taste and texture, making each batch unique. Sometimes you may not have all the ingredients. Here are some great swaps: - Use margarine instead of butter - Replace all-purpose flour with gluten-free flour - Use brown sugar instead of powdered sugar for a richer flavor These substitutions can keep your cookies tasty while meeting your needs. {{ingredient_image_2}} To start, you need to cream the butter and sugar. In a large bowl, beat 1 cup of softened unsalted butter with ½ cup of powdered sugar. Use an electric mixer on medium speed. Mix for 2-3 minutes until it’s light and fluffy. Next, add 1 teaspoon of pure vanilla extract and mix until smooth. In a separate bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of cornstarch, ½ teaspoon of baking powder, ¾ teaspoon of ground cinnamon, ¼ teaspoon each of nutmeg, ginger, and cloves, plus a pinch of salt. Whisk until all dry ingredients blend well. Gradually add this dry mixture to the creamed butter and sugar. Stir gently with a spatula until just combined. Now, fold in ¾ cup of pumpkin puree. Make sure the dough is smooth and no flour streaks remain. Divide the dough into two equal parts. Shape each part into a log, about 2 inches in diameter. Wrap each log in plastic wrap. Refrigerate for at least 2 hours until the dough is firm. Once the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. After chilling, unwrap the dough. Use a sharp knife to slice each log into ¼-inch thick rounds. Place the cookies on the baking sheet, leaving about 1 inch between each one. Bake the cookies in the preheated oven for 12-15 minutes. They should be lightly golden at the edges and just set in the center. After baking, let the cookies cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. If you want a sweet touch, dust the cooled cookies with extra powdered sugar before serving. Enjoy these delightful treats! To get a soft and crumbly texture, don’t overmix the dough. Mix just until the flour blends in. The dough should feel smooth but not sticky. Chilling the dough helps too. It firms up, making it easier to slice. Always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that change the flavor. Measure your pumpkin carefully. Too much can make your cookies too wet. Stick to the recipe for the best results. These cookies shine when served warm. Pair them with a spiced latte or herbal tea. For a festive touch, add a sprinkle of cinnamon on top. They also look great on a decorative platter. Add some cinnamon sticks for a cozy feel. Pro Tips Chill the Dough: Ensure that you keep the dough refrigerated long enough to firm up. This will make slicing much easier and help maintain the cookie shape during baking. Use Fresh Spices: For optimal flavor, use freshly ground spices rather than pre-ground. This will enhance the warm, aromatic qualities of the cookies. Check for Doneness: Keep an eye on the cookies as they bake; they should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool. Storage Tips: Store the cooled cookies in an airtight container at room temperature. They can also be frozen for longer storage; just make sure to separate layers with parchment paper. {{image_4}} You can change the spice mix in these cookies. Try adding allspice for a warm flavor. Cardamom also gives a nice twist. Each spice brings a unique taste. Experiment with what you like best. Want to add a new flavor? Chopped chocolate or nuts work great! Dark chocolate chips bring a rich taste. Walnuts or pecans add crunch. Just fold them in with the pumpkin puree. This step makes each bite exciting. You can make these cookies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap keeps the taste and texture. Make sure to check the blend has a good starch mix. Your gluten-free friends will love these cookies! To keep your pumpkin pie shortbread cookies fresh, store them in an airtight container. Line the container with parchment paper to keep moisture away. Place the cookies in a single layer, allowing space between them to prevent sticking. You can also layer them with more parchment paper if you have many cookies. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Next, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. They can last up to three months in the freezer. When stored properly at room temperature, these cookies can last about one week. If you freeze them, they will stay fresh for about three months. Just remember to let them thaw at room temperature before enjoying them. This way, they taste as good as fresh-baked cookies! Yes, you can use fresh pumpkin. Just cook and mash it first. Use the same amount as canned pumpkin. Fresh pumpkin gives a nice taste, but it may have more moisture. Be sure to drain any excess water before mixing. Look for lightly golden edges and a set center. The cookies should not look wet. You can also lightly press a cookie with your finger. If it springs back, it’s done. Baking time is about 12-15 minutes. Dust the cooled cookies with powdered sugar for a sweet touch. You can also add a sprinkle of cinnamon. For more fun, try drizzling some melted chocolate on top. Arrange them on a pretty plate to impress your guests. To make vegan cookies, swap butter for coconut oil or vegan butter. Use powdered sugar that is vegan-friendly. For the egg, you can add a flax egg made from ground flaxseed and water. Make sure your pumpkin puree is also vegan. You now have all the key steps to make tasty pumpkin pie shortbread cookies. We covered ingredients, preparation, baking, and storage. You can use spices, chocolate, and nuts to add fun twists. Remember, fresh pumpkin works well too. With some practice, you’ll bake perfect cookies every time. Enjoy sharing them with friends and family during the season. Happy baking, and may your kitchen fill with warm, sweet smells!

Pumpkin Pie Shortbread Cookies

Deliciously spiced pumpkin shortbread cookies that are 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 to room temperature
  • 0.5 cup powdered sugar, plus more for dusting
  • 1 teaspoon pure 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

Instructions
 

  • In a large mixing bowl, beat the softened butter and ½ cup of powdered sugar together with an electric mixer on medium speed until the mixture is light, fluffy, and well combined. This should take about 2-3 minutes.
  • Add the vanilla extract to the creamed butter and sugar mixture. Continue to mix until it is fully integrated and smooth.
  • In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Whisk these dry ingredients until they are well combined.
  • Gradually add the dry mixture to the creamed butter and sugar, stirring gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.
  • Carefully fold in the pumpkin puree using a spatula until the dough is smooth and well mixed, ensuring there are no visible streaks of flour.
  • Divide the dough into two equal portions. Using your hands, shape each half into a log that is approximately 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for a minimum of 2 hours, or until the dough is firm.
  • About 15 minutes before you're ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
  • Once the dough has chilled and is firm, unwrap it from the plastic wrap. Using a sharp knife, slice each log into ¼-inch thick rounds. Arrange the cookies on the prepared baking sheet, making sure to space them about 1 inch apart to allow for spreading.
  • Place the baking sheet in the preheated oven and bake for 12-15 minutes, until the edges of the cookies are lightly golden brown and the centers look just set.
  • After baking, let the cookies cool on the baking sheet for about 5 minutes. Carefully transfer them to a wire rack to cool completely.
  • Once the cookies are cooled, if you desire a sweet finishing touch, dust them lightly with additional powdered sugar before serving.

Notes

For an extra festive touch, arrange the cookies on a decorative platter and garnish with a sprinkle of cinnamon or a few cinnamon sticks. These cookies also pair beautifully with a spiced latte or cup of warm tea!
Keyword cookies, dessert, fall, pumpkin, shortbread