Need a delicious, sweet snack for a autumn party or a Halloween celebration? These Pumpkin Shortbread Cookies are the perfect, delicious solution!
Calories: 127 kcal
pumpkin pie spice
or Turbinado sugar*
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.
* Demerara sugar is large grained raw sugar. It has a crunchy texture and adds a shimmery look to cookies, cakes and other desserts. You'll find it in most larger grocery stores in the sugar section or it can be ordered online. Turbinado sugar is similar and could also be used.
**I use a 1 ½ tablespoon cookie scoop to scoop up the dough. It's an easy way to keep the cookies a uniform size. You can also weigh the dough. Mine were about 20g.
Pumpkin Shortbread Cookies
Amount Per Serving
Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 160IU3%
* Percent Daily Values are based on a 2000 calorie diet.