Pumpkin Shortbread Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
36
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Calories
127 kcal
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Course
Dessert, Baked Goods
Pumpkin Shortbread Cookies
Description
The dough is prepared by creaming softened butter with brown sugar and vanilla extract until smooth, then combining it with all-purpose flour, pumpkin pie spice, and salt. Chilling the dough until firm helps maintain shape during baking. After shaping into one-inch balls and rolling in demerara sugar, the cookies bake until lightly browned at the edges. Adding candy pumpkins immediately after baking embeds a festive decoration.
The use of demerara sugar gives the cookies a slight crunch and a hint of molasses flavor on the surface, complementing the soft texture inside. The pumpkin pie spice adds depth with cinnamon, nutmeg, and other autumnal spices that highlight the seasonality of the cookies.
These cookies are well suited for fall and holiday gatherings. The visual of the candy pumpkin and the spice-focused flavor make them distinct from regular shortbread.
A 1 ½ tablespoon cookie scoop or weighing dough pieces around 20 grams ensures uniform cookie size for even baking.
Ingredients
- 1 cup butter softened
- ⅔ cup brown sugar
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup demerara sugar or Turbinado sugar
- candy pumpkins
Instructions
- Combine butter, brown sugar and vanilla extract in the bowl of an electric mixer. Beat at medium speed, scraping bowl often, until creamy. Add flour, pumpkin pie spice and salt. Beat at low speed, scraping bowl often, until well mixed. Cover; refrigerate until firm, about 45 minutes.
- Heat oven to 350°F. Line two sheet pans with parchment paper. Place Demerara sugar in a large shallow bowl.
- Shape dough into 1-inch balls**. Roll dough balls in Demerara sugar and place them 2 inches apart on prepared sheet pans.
- Bake 14-18 minutes or until edges are lightly browned. Remove from oven and immediately, place a candy pumpkin in the center of each cookie. Press down gently, as far as you can. If cookie cracks when inserting pumpkin, just push it back together and hold in place for 2-3 seconds. Cool completely.
Notes
- Demerara sugar provides a crunchy texture and gleaming finish; turbinado sugar can be used as a substitute.
- Using a consistent cookie scoop or weighing dough (about 20g each) helps achieve uniform baking.
- Press candy pumpkins gently into warm cookies immediately after baking to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 0g | 0% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 78mg | 3% |
| Potassium | 14mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 160IU | 3% |
| Calcium | 7mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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