Pumpkin Shortbread Cookies


This is a spicy, pumpkiny variation of shortbread cookies. The added pumpkin makes them slightly softer than your average shortbread, but they've got a pleasant texture nonetheless. Make these ahead of time--they taste better the next day. Store in an airtight container.

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 40 mins
60 cookies


  • 2 cups all-purpose flour

  • 2 teaspoons pumpkin pie spice

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

  • ½ cup unsalted butter, softened

  • ½ cup powdered sugar

  • 2 tablespoons powdered sugar

  • ½ cup pumpkin puree

  • 1 ½ teaspoons vanilla extract

  • ¼ cup white sugar, or as needed


  1. Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.

  2. Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined.

  3. Cover bowl and refrigerate dough until chilled, about 1 hour.

  4. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  5. Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar.

  6. Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cook's Notes:

You can use a mix of spices in place of the pumpkin pie spice.

You can also use cookie cutters to cut out shapes in place of the rectangles, if desired. The number of cookies you get out of this recipe depends on how thickly you roll out your dough and the shape of cookie you decide to make.

Nutrition Facts (per serving)

38 Calories
2g Fat
6g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 38
% Daily Value *
Total Fat 2g 2%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 30mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 1g
Vitamin C 0mg 1%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 10mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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