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These Irish Shortbread Pumpkin Patch Cookies are fun and delicious with an easy decorating technique. They are sure to brighten any day and, with the pretty printable labels, make a great gift for celebrating fall, Halloween or Thanksgiving!
Each year when fall rolls around, ideas for pumpkin recipes start rolling around in my head, especially pumpkin cookies. If you check our archives we've got a bunch of fun pumpkin cookie renditions like these Pumpkin Shortbread Cookies, our Crispy, Chewy Pumpkin Cookies and even some Pumpkin Whoopie Pies, to name a few. This year, I've spent the last couple weeks working on these Irish Shortbread Pumpkin Patch Cookies! It took a number of tries and lots of sugar, flour and butter, but I think they're perfect now and ready for your fall enjoyment!
A shortlist of ingredients.
Speaking of flour, sugar and butter, that's about all that's needed for these fun Pumpkin Patch Cookies. A little cornstarch, a splash of vanilla and a pinch of salt finish off the list of ingredients. It's my beloved shortbread recipe that I've had in my collection for what seems like forever.
Scott brought this treasure home one day many years ago from work. An Irish co-worker had brought in a plate of these shortbread cookies and they were so good my husband knew that I had to have the recipe! I've tweaked it a bit over the years and made lots of fun cut out cookie variations, like these Easy Christmas Shortbread Cookies, these Valentine Shortbread Cookies, these Red, White and Blue Shortbread Cookies, these Snowy Night in the Mountains Shortbread Cookies and many more! The cookies always come out perfect; crisp, buttery and melt-in-your-mouth delicious.
Perfectly rolled cookie dough
There was one problem though. All of these cut out shortbread cookies involve rolling the dough then using cookie cutters to cut the various shapes. But rolling evenly consistent dough has never been my forte. It seemed that some of my cookies were always too thin while others were way too thick.
A couple of years ago I learned a little trick to make rolling out this shortbread dough super easy. The trick is actually an amazing rolling pin that makes it impossible to mess up. It's adjustable with removable discs (in 1/16, ⅙, ¼, and ⅜-inch sizes) that make it so easy to roll perfectly even dough (even for me!). Just screw on the desired size disc and roll away!
Easy dough, easy icing
The icing or glaze ingredient list is also short and sweet (literally!); powdered sugar, half and half (or milk) and vanilla. A few drops of orange food coloring make it come alive with beautiful, vibrant fall color.
One-Bowl, No-Mixer
On top of having a super simple ingredient cast of characters, these Pumpkin Patch Cookies can be stirred up with one bowl and no mixer. Of course, if you prefer to use a mixer, that's totally up to you. Both ways work! Personally, I love just pulling out one bowl and a spatula or wooden spoon.
Dip, Drip and Flip
I'm not much of a cookie decorator, but I've discovered a really easy and fun technique that produces beautiful results with minimal labor. I call it my "Dip, Drip and Flip" technique and the name explains exactly how it works. They say a picture is worth a thousand words, so Scott took a few shots to show you just how easy this decorating method is. Ready?
- Pick up a baked cookie and hold it on the edges between your thumb and forefinger, with the top of the cookie facing the icing.
- Lower the cookie down into the icing and tilt it slightly in all directions to make sure all the surface is coated.
- Pull the cookie up out of the icing and let the excess drip back down into the bowl.
- Admire your beautifully glazed cookie!
Before the icing dries, I like to add a little finishing touch that makes these Pumpkin Patch Shortbread Cookies look like they were just snatched from the pumpkin patch (or a fancy bake shop). With nonpareils and a small spoon, I sprinkle on a green stem and a few dangly leaves, a simple touch that adds lots of pizzaz. Check out how easy it is:
These cookies are not only delicious, but they come out looking so festive and pretty - pretty enough to share! So for you, I made two gift tags to go with them. They're the perfect treat to brighten up a family member, neighbor or friend's day! If you'd like a free printable PDF for the gift tag labels, just let me know in the comment section below and we'll be happy to email them to you.
In addition, I thought these Pumpkin Patch Cookies would also make a lovely Thanksgiving gift, so I'm including a "Happy Thanksgiving" gift tag as well. If you request the tags, both will be included as printable PDFs.
So pull out butter, powdered sugar, flour and cornstarch and celebrate the season with a batch of these Pumpkin Patch Cookies! They're sure to bring smiles, appreciation and lots of "mmmmms" when they bite into these crisp, buttery melt-in-your-mouth cookies!
Café Tips for making this Irish Shortbread Pumpkin Patch Cookies
- Because there’s no mixer used, the butter needs to be very soft when mixing up these Pumpkin Patch Cookies. That can be difficult if your house is cool, even if you let the butter sit out for hours. A short stint in the microwave on the very lowest power level (on mine, it’s 10%, check to see what yours is) works like magic to soften butter. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 20 or 30-second increments at power level 10 until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Different brands of butter will vary in their water content which can change the consistency of the dough. If your dough seems too wet to roll out, just knead it in some extra flour until it's more pliable and rollable.
- I usually just use vanilla extract in my glaze, but feel free to use other flavorings. Almond, vanilla, orange, lemon and coconut extracts are also delicious.
- Flavor extracts can vary in intensity. It’s better to start with a small amount in the icing, then take a little taste. You can always add more, but you sure can’t remove it!
- The recipe calls for a one hour (or longer) chill for the cutout cookies. If I’m in a big hurry, I just pop them into the freezer for 30 minutes.
- A few tips on rolling and cutting out cookies:
- Keep your work surface and rolling pin lightly dusted with flour.
- I also like to rub the cutting edge of my cookie cutter in a little flour in between each cookie.
- Press fairly firmly when cutting out the cookies, but don’t twist the cookie cutter as the shape will get distorted.
- If you don’t have room in your refrigerator to chill the cookies on two sheet pans, just transfer all of them to one pan after cutting. Then later, once they’re chilled, you can divide them between the two pans for baking.
- Occasionally, some of the cookies will be slightly puffed on the top when removed from the oven. You can give them a nice flat top by pushing on the top gently with a metal spatula.
- Sometimes the glaze for these cookies will have lots of bubbles. These bubbles will cause imperfections in the surface of the glazed cookies. Simply stir the glaze very slowly to get rid of the bubbles. If you do end up with a bubble when you flip the cookie over, just pop it gently with your finger.
- I love these pre-cut parchment paper sheets when making cookies. They're the perfect size for a cookie sheet pan and also come in a nice flat box for easy storing. This 100-pack will last forever – and save you some time and hassle.
- You'll need a pumpkin-shaped cookie cutter to make these Pumpkin Patch Cookies. I used the smaller one in this cookie cutter set.
- You'll also need some bright green nonpareils for the stem and leaves. You can find these at your local craft store or online.
- I like to place my cookies on a cooling rack set over a sheet pan after glazing and before adding the green sprinkles. The sheet pan will catch all the runaway sprinkles which can otherwise end up all over your kitchen.
Thought for the day:
He will wipe every tear from their eyes.
There will be no more death
or mourning or crying or pain,
for the old order of things has passed away.
Revelation 21:4
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 8 ounces very soft salted butter 2 sticks
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 cups powdered sugar
- 4 tablespoons half and half or milk maybe more
- 1 teaspoon vanilla extract
- Orange food coloring (I used Wilton Orange)
- green nonpareils
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Line 2 sheet pans with parchment paper. Set aside.
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Place soft butter and vanilla in a medium-size mixing bowl. Stir with a wooden spoon or sturdy spatula until nice and smooth. Add powdered sugar. Mix together until fluffy and well blended.
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Sprinkle the flour and cornstarch evenly over the top. Stir until flour is incorporated and the dough is shaggy. Turn out onto a well-floured surface and form it into a ball. Knead the dough a few times on the well-floured surface until fairly smooth then form into a ball again and press with your hands into a flat disk.
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On a floured work surface, roll out dough to a ⅜-inch thickness. Keep work surface, dough and rolling pin dusted with flour.
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Using a pumpkin-shaped cookie cutter cut into shapes and place on prepared pans. Re-roll scraps as many times as needed to use up the dough.
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Place cutouts in the refrigerator for at least one hour or up to 24 hours.
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When ready to bake, preheat oven to 350˚F. Remove cookies from the refrigerator and bake for 12-16 minutes or until light golden brown. Rotate pans halfway through, if needed, for even browning. Cool completely before icing.
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Combine powdered sugar, half and half and vanilla extract in a medium-size bowl. Mix until smooth. The glaze should be thick, but pourable. Add a little more half and half if it's too thick.
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Dip the tip of a small knife into the orange food coloring and swirl some of it into the icing. Stir well and add more food color until the desired shade of orange is achieved. Transfer the glaze to a shallow bowl.
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Holding onto the edges of a cookie, dip the top surface into the glaze, being sure all of the surface touches the glaze. Pull the cookie up and out of the glaze. Allow excess glaze to drip back into a separate bowl. When the glaze stops dripping (this will take a while, quickly flip the cookie right side up and give it a gentle jiggle to allow the glaze to flow evenly over the surface. See the picture above in the post.
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After each cookie is glazed and still wet, immediately add the green sprinkles for the stem and leaves with a small spoon. See the picture above in the post.
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Repeat with remaining cookies. Allow the cookies to dry thoroughly before packaging and/or stacking to store. I usually let them sit out overnight.
See Café Tips above for lots of extra tips and instructions.
The recipe makes 15 large (3-inch) or two dozen smaller (2-inch) cookies.
Once cookies are dry, they can be stacked in an airtight container.
Debbie Lane says
I would love to have the PDF file, too! Wonderful idea for neighbors and friends!
Chris Scheuer says
Sending them now, Debbie!
CarynB says
Would very much appreciate the pdf file. These look terrific and will make very nice favors or gifts with such a professional label. Thank you.
Chris Scheuer says
Sure, Caryn!
Mary says
Our grandchildren would love these cookies. What wonderfully clear directions and tips you provide. I would appreciate the labels for gift giving.
Chris Scheuer says
Thanks, Mary! We will send the labels now!
louise says
these will be gifts for sure, (you cant get any easier than this) could you please send me the labels and thank you very much
Chris Scheuer says
Sure, Louise! Enjoy!
Amy says
I remember the night not too long ago when I discovered your website. I stayed awake far longer than I intended pouring over your recipes and reading your stories. You have a beautiful testimony of commitment to Christ and your work reflects His greatness.
I look forward to baking these cookies with my 9 year old son and gifting them to neighbors, friends, and family. Thank you for the idea and the labels.
Chris Scheuer says
Thank you for the kind words, Amy! We will send the labels now. This is a great project to make with your son!
Carolyn Morrison says
Yes please on the labels! That is so kind of you, I love having them, it dresses my cookie gifts up perfectly. I wish you could see all the smiles your recipes bring to my family and friends!
Chris Scheuer says
I love that! Just sent the labels, Carolyn. Enjoy!
M. says
Good morning, Chris. These are cookies are works of art. I hope mine are as lovely as yours. May I kindly ask for the labels? Thank you for your recipe and the generous offer of labels. God bless.
Chris Scheuer says
Thanks so much, M! Just sent the labels!
Linda says
Chris, I love your site. I have used your recipes and labels. Thank You for all the work you put into creating the wonderful recipes and labels..please send the labels for the pumpkin cookies... Thank You, Linda
Chris Scheuer says
Thanks so much, Linda! Sending the labels your way now.
Ellen says
Hi would like those labels I want to make those wonderfull cookies they seem so easy . Thank you!
Chris Scheuer says
Sure, Ellen! Let us know how they turn out!
Alison Violano says
I'll be making these today for Thanksgiving. Thanks for all the tips! Could I please have the labels sent to me?
Chris Scheuer says
Sure, I'll send them now, Allison!
Kay Shocklee says
First, thank you for your wonderful recipes and I love the shortcuts you offer. I love this shortbread recipe and would love the PDF files for the beautiful tags. Thank you for all of your time spent.
Chris Scheuer says
Thanks, Kay! I appreciate your kind comment. Sending the labels now!
Brigida says
Hi Chris
I made these cookies this weekend for my little ghost and goblins, your technique with the icing worked out beautifully. I was so proud of these cookies they looked like they came from a fancy bakery. Thank you for your recipe. I would have liked the labels but when I wrote to you telling you about my troubles leaving a comment I got your reply back but unfortunately the labels didn't make it thru. I would still love the labels when you have the time to send them to me . Thanks again for all your lovely ideas and delicious recipes.
Regards,
Brigida
Marsha Currin says
Can not wait to make these for the grandkids today! They will be a great hostess gift at Thanksgiving too. I would like the PDF for the labels too, please.
I have loved every recipe of yours that I’ve tried, especially muffin recipes!
Chris Scheuer says
Thanks, Marsha! Yes, these cookies will be a really fun hostess gift! The labels have been sent!
Marsha says
Can not wait to make these for the grandkids today! They will be a great hostess gift at Thanksgiving too. I would like the PDF for the labels too, please.
I have loved every recipe of yours that I’ve tried, especially muffin recipes!
LINDA JENKINS says
I would love the PDF labels for my pumpkin cookies. Thank you for great recipe.
Chris Scheuer says
You're welcome, Linda! The labels have been sent!
Victoria Love says
Made a double batch of your Irish Shortbread into spiderweb cookies today for the grandcritters, and they turned out perfect, as always! This is my go-to recipe when I want to make decorated cookies, and I love your dip, drip and flip method. Thanks so much!
Victoria
Chris Scheuer says
Thanks so much, Victoria! I appreciate you sharing your review!
Joyce says
Love the shortbread! Delish. I would also love so.e of the pdf tags for the cookies. Music students get seasonal cookies this week when they come to my house!
Chris Scheuer says
That's so awesome, Joyce! I wish I was one of your students 🥰 The labels are on the way!
Sheila Meehan says
I would also love a PDF of the labels. Thank you!
Chris Scheuer says
They're on the way, Shelia!
Kathy says
Love, love this recipe!! I’ve been making these cookies since I found your recipe couple years ago. Make them for every holiday and the family loves them. I would love a copy of the gift tags😊 The grandkids now call me Grammy Cookies😂
Kathy
Chris Scheuer says
That's awesome, Kathy, I love the "Grammy Cookies"! The labels should be in your email.
Julia says
Hello! I just love your recipes! Especially the ridiculously easy ones!!
Could u send me the pdf printables of these tags? I am going to try to make them for our neighborhood halloween party!
Do u know how this recipe works with the all purpose gluten free flour?
Thanks again!
Chris Scheuer says
Thanks so much, Julia! The labels have been sent! I haven't tried this recipe with gf flour so I can't say for sure.
Olivia Reyes says
I would love some tags. They look sooo good!
Chris Scheuer says
Thanks, Olivia, the tags should be in your email. Enjoy!
Molly says
I would like a the pdf file of the tags. Great cookie recipe!
Chris Scheuer says
Thanks, Molly! The labels should be in your email!
Tricia Ann Rieger says
Would love copy of your tags- Cookie and Thanksgiving
thank you in advance!
Best regards,
Tricia Ann
Chris Scheuer says
They should be in your email, Tricia! Enjoy!
Betty says
Hi, would you please send labels, going to make soon, Thanks so much !!
Chris Scheuer says
Sure! They're on the way, Betty.
Janet Wager says
Thank You for all of the delicious recipes you provide! Your website is my "Go To" !! The pumpkin cookies are great!
Yes Please I'd love the PDF sent for the fall season! And you have a Lovely blessed fall! Thank you also for your bible verses!
j
Chris Scheuer says
Aww, thanks, Janet 💕 I'll get the labels off to you now.