Buttery shortbread is our favorite make-ahead cookie, and we love this version for Autumn. Pumpkin Pie Spice plays alongside canned pumpkin for a delicious cookie with fantastic snap. We rolled them in Pumpkin Spice Sugar for a glittery sweet crunch.
Time
1 hourRating
Loading...| 1.5 stick unsalted butter, softened | |
| 2/3 cup powdered sugar | |
| 1/2 cup pumpkin puree | |
| 2 tsp Pumpkin Pie Spice | |
| 1/2 tsp Baker's Salt | |
| 1 1/4 cups flour | |
| 1/2 cup cornstarch | |
| Pumpkin Spice Sugar for rolling the edges |
| 1. | Preheat oven to 325°F. |
| 2. | We love a food processor for this cookie dough. You can also use a stand or hand mixer. Process/mix the butter, powdered sugar, pumpkin puree, salt and Pumpkin Pie Spice until smooth. |
| 3. | Add in the flour and cornstarch. Process/mix until no white powdery streaks remain. |
| 4. | Turn the dough onto a piece of parchment. Fold the parchment over the dough and pull back to create a log. Crimp the ends and refrigerate for about 1 hour before slicing. At this point, you can place the parchment-wrapped log in a zip top bag and freeze for up to 6 months. |
| 5. | Before baking, roll the log in Pumpkin Spice Sugar. Slice into 1/2 inch slices and place on a parchment-line sheet pan. Bake for 10-12 mins or until light golden brown on the bottoms. |
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