Pumpkin Shortbread Cookies

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Beat butter in a large bowl with an electric mixer until smooth; beat in ½ cup plus 2 tablespoons confectioners’ sugar until smooth. Beat in pumpkin purée and vanilla extract on medium-high speed until completely incorporated. Beat in ½ flour mixture until just combined; beat in remaining ½ flour mixture until just combined.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Roll dough out on a lightly floured surface to ¼-inch thickness; cut into 1x2-inch rectangles using a pizza cutter or pastry wheel. Poke 3 holes into each cookie using the back of a bamboo skewer. Place cookies ½ inch apart on the prepared baking sheets: sprinkle with white sugar.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before transferring to a wire rack to cool completely.'}

📊 Nutrition Facts

Per serving (60 servings total)