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

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.


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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