Easy Buttery Pumpkin Spice Shortbread

Name: Easy Buttery Pumpkin Spice Shortbread
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 9 tablespoons of unsalted butter; ⅓ cup of sugar; 1 ⅔ cups all purpose flour; 1 tablespoon of pumpkin pie spice

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If you’re looking for a buttery, melt-in-your-mouth fall cookie without the pumpkin puree, this easy pumpkin spice shortbread is for you. It’s all the cozy flavor of a pumpkin pie in a simple, classic shortbread.The pumpkin shortbread dough comes together in no time with a food processor. The dough can be made a day or two ahead of time and up to a week if you freeze it.

What You Will Need:

9 tablespoons of unsalted butter
1/3 cup of sugar
1 2/3 cup of all purpose flour
1 tablespoon of pumpkin pie spice

Pumpkin Pie Spice:

3 tablespoons of ground cinnamon
2 teaspoons of ground ginger
1 1/2 teaspoons of ground nutmeg
1 teaspoon of ground allspice
1 teaspoon of ground cloves
Yield is about 5 tablespoons

Blending the Dough

Place the sugar and the butter into a food processor and pulse until the ingredients are blended. Be sure to scrape the sides down occasionally. After the butter and sugar are blended, add the pumpkin pie spice and the flour. Blend the ingredients, scraping down the sides occasionally, until the mixture holds together when pressed with your fingers. But what is a food processor?

Wrapping and Chilling the Dough

Place to pieces of plastic wrap in the shape of a cross and place the mixture in the center. Press the dough into a one inch thick square in the middle of the cross shape. Fold the ends of the plastic wrap over the dough and roll the dough, while in the wrap, into a 1/2 inch square. Refer to the video to see how this is done. Chill in the fridge for 30 minutes.

Rolling and Baking the Shortbread

I use 1/4 inch square dowels as guides to roll out the dough. Once the dough has chilled, place the dough in between pieces of parchment. Place the dowels on top of the parchment and roll out the dough. Cut the dough and place the cut shortbread on a lined baking sheet. Chill the cut pieces in the fridge for about 10 minutes. After chilled bake at 350 degrees F for 15 minutes.

Variations

These pumpkin shortbread cookies would be great dipped in either white or dark chocolate or with a simple vanilla icing. You could also cover them with a sprinkle of sugar or with toffee bits.

If you like my pumpkin spice shortbread, please try some of my other cookie recipes!

FAQ’s:

What makes these shortbread cookies a “pumpkin spice” recipe?

This recipe gets its flavor from a simple pumpkin pie spice mix, which includes cinnamon, ginger, nutmeg, and allspice, giving the cookies a warm and cozy flavor. It is also the same spice mixture used in pumpkin pie.

Can I make the dough for this shortbread ahead of time?

Yes, the dough can be made a day or two ahead of time and stored in the fridge. For longer storage, you can freeze the dough for up to a week.

Why is it important to chill the dough before baking?

Chilling the dough is crucial because it helps the butter solidify, which prevents the cookies from spreading too much while baking and results in a better texture.

How do I get the shortbread cookies to be a consistent thickness?

A great tip is to use guides when rolling out the dough. Two 1/4 inch square dowels (or similar sticks) placed on either side of the dough will ensure an even thickness as you roll.

How do I know when the pumpkin spice shortbread is done baking?

The shortbread should bake for about 15 minutes. It will be a light golden brown color on the edges and firm to the touch when done.

Can I use a different spice blend in this shortbread recipe?

Yes, you can easily substitute the pumpkin spice mix. A chai spice blend is a delicious alternative that also adds a cozy, warm flavor to the shortbread cookies.