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Pumpkin Spice Shortbread Cookies

Pumpkin Spice Shortbread Cookies

When I eat something sweet, like Pumpkin Spice Shortbread Cookies, I want that something to impress me. I want it to be worth the sugar content and the fact that I may have to give up that second glass of wine with dinner. Am I right? 

I have to tell you that these little lovelies are worth every bite. I’ve been on a pumpkin spice kick as of late, as if you didn’t already notice. I’ve posted Pumpkin Gingerbread and Apple Butter Baked French Toast in the last month alone.

Oddly, I’m not a fan of those famous pumpkin spice latte’s, but I do love a heartily pumpkin spiced cookie, scone or French toast. Especially as the days get cooler and my tea sipping increases.

These cookies are moist, buttery and so flavorful, I even like them without the maple and pumpkin spice icing. Although, my family votes for the maple and pumpkin spice icing. This is a simple recipe of four ingredients, which is my kind of sweet recipe to make. Although I can dance about the kitchen all day creating savory recipes, I don’t have quite as much patience for baking.

Which is why these Pumpkin Spice Shortbread Cookies made it to my kitchen counter. They’re so easy!

And they’re Gus approved. He was the official guardian of the cookies while I was snapping photos. ūüėČ

Pumpkin Spice Shortbread Cookies

We had some typical Oregon fall weather recently¬†(this is code for rain), but it seems were getting some much-needed sunshine the next five days. So, I’m off to do some apple picking, cider tasting, cheese sampling and general fall festivities this weekend. I’ll be documenting all the fun¬†on Instagram and Facebook ¬†and who knows, I’ll probably come home with a few more¬†delicious recipes to post.

Wishing you a delicious Fall season!

Loads of love,

Karista

Pumpkin Spice Shortbread Cookies
Rate this recipe
4 ratings

Serving Size: Makes about 16-20 cookies

Pumpkin Spice Shortbread Cookies

Ingredients

    For the cookies
  • 1 cup butter, room temperature
  • 3/4 cup superfine granulated sugar (you can use regular granulated if that's what you have on hand, I just like the superfine baking sugar and it's ease in mixing)
  • 2 cups flour
  • 2 tablespoons Pumpkin Pie Spice
  • Pinch of salt if you're using unsalted butter (about 1/4 teaspoon)
    For the icing
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 1-2 tablespoons water or as needed to make a firm icing

Instructions

  1. 1. In an electric mixer, add the butter and sugar. With the paddle attachment, blend slowly until both are nicely incorporated, scraping down the sides. Then continue blending the butter on medium speed until the butter and sugar are smooth and fluffy.
  2. 2. Combine the flour, pumpkin pie spice and salt if using. Add the flour to the butter mixture and blend, scraping down the sides as needed.
  3. 3. Once the dough is smooth, roll it out onto a piece of plastic wrap, form a ball and then wrap it up. Place it in the refrigerator for at least 15 minutes.
  4. 4. When you're ready to bake the cookies, preheat the oven to 350F.
  5. 5. Roll out the dough to about 1/2 inch thick and cut out cookies in either rounds or any shapes you like. I used little pumpkin cookie cutters as well as a 2-inch round biscuit cutter.
  6. 6. Transfer the cookies to a parchment lined baking sheet about 2-3 inches apart. Place them in the oven and bake for about 10-12 minutes. Remove them from the oven and let them sit for about five minutes before transferring them to a cookie rack.
  7. 7. When the cookies are cool, whisk together the powdered sugar, maple syrup, pumpkin pie spice and water. Frost the cookies and enjoy!
  8. 8. The cookies hold well in a covered container for about 3-4 days.

Notes

If the cookies spread too much during baking, make them smaller/thinner and/or put the dough back in the fridge for another 15 minutes.

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2 Comments

  • Reply
    Isadora Guidoni
    October 16, 2018 at 6:17 am

    Love this recipe! Thanks for sharing it, it’s just the best.

    • Reply
      Karista
      October 16, 2018 at 8:05 am

      Thank you so much Isadora! So happy you love it!

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