Fall is the season of pumpkin everything, and what better way to celebrate than with some delicious pumpkin shortbread cookies? These cookies are the perfect combination of buttery and crumbly, with a subtle pumpkin flavor that’s sure to please. In this article, we’ll discuss everything you need to know about making pumpkin shortbread cookies, from ingredients to baking tips and more. So grab your apron and let’s get started!
Table of Contents
Ingredients
To make pumpkin shortbread cookies, you’ll need the following ingredients: – 2 cups all-purpose flour – 1/2 cup cornstarch – 1/2 cup powdered sugar – 1/2 cup unsalted butter, softened – 1/2 cup canned pumpkin puree – 1 teaspoon vanilla extract – 1/2 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 teaspoon salt
Instructions
1. In a medium bowl, whisk together the flour and cornstarch. 2. In a separate large bowl, beat the butter and powdered sugar until light and fluffy. 3. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt to the butter mixture and beat until well combined. 4. Gradually add the flour mixture to the butter mixture and beat until a dough forms. 5. Divide the dough in half and shape each half into a log about 2 inches in diameter. 6. Wrap the logs in plastic wrap and refrigerate for at least 1 hour. 7. Preheat the oven to 350°F. 8. Line a baking sheet with parchment paper. 9. Slice the dough logs into 1/4-inch rounds and place them on the prepared baking sheet. 10. Bake for 12-15 minutes, or until the edges are lightly golden. 11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Baking Tips
– Be sure to use unsalted butter in this recipe to control the amount of salt in the cookies. – Use canned pumpkin puree, not pumpkin pie filling, for the best flavor. – Make sure to refrigerate the dough logs for at least 1 hour before slicing and baking. This helps the cookies hold their shape and prevents them from spreading too much. – If you prefer a sweeter cookie, you can increase the amount of powdered sugar to 3/4 cup.
Question and Answer
Q: Can I freeze pumpkin shortbread cookie dough?
A: Yes, you can freeze the dough logs for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to bake, let the dough thaw in the refrigerator overnight before slicing and baking.
People’s Response
Pumpkin shortbread cookies are a popular fall treat, and people seem to love them! Many people appreciate the subtle pumpkin flavor and buttery texture of these cookies. Some people like to dress them up with a drizzle of icing or a sprinkle of cinnamon sugar, while others enjoy them plain. Overall, pumpkin shortbread cookies are a delicious and easy dessert that’s perfect for fall.
Nutrition Facts
Here’s a nutrition breakdown for one serving (2 cookies) of pumpkin shortbread cookies: – Calories: 200 – Total Fat: 10g – Saturated Fat: 6g – Cholesterol: 25mg – Sodium: 55mg – Total Carbohydrates: 26g – Dietary Fiber: 1g – Sugars: 6g – Protein: 2g As with any dessert, pumpkin shortbread cookies should be enjoyed in moderation as part of a balanced diet. But with their delicious flavor and easy recipe, they’re sure to become a fall favorite in your household.
