Spiced Pumpkin Shortbread Cookies Recipe

Spiced Pumpkin Shortbread Cookies. Super simple, extra delicious, and perfectly sweet shortbread cookies made with nutty brown butter, pumpkin butter, brown sugar, and pumpkin spice. Each cookie is rolled in sweet cinnamon sugar before baking – yum! Once the cookies are baked, I highly recommend going one step further and drizzling them with chocolate. 

Ingredient

– 1 1/2 sticks (12 tablespoons) salted butter, at room temperature – 1/2 cup pumpkin butter – 1 tablespoon vanilla extract – 1/4 cup brown sugar – 2 cups all-purpose flour – 2 teaspoons pumpkin pie spice – 1 large egg, beaten – 1/2 cup coarse turbinado sugar – 1 tablespoon cinnamon – Flaky sea salt – 1 1/2 cups semi-sweet or milk chocolate, melted

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1

Add 6 tablespoons butter to a small saucepan over medium heat. Cook until butter browns, 3–4 minutes. Remove from heat and place in a large heatproof bowl. 

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2

Cream the remaining 6 tablespoons of butter, cooled browned butter, pumpkin butter, brown sugar, and vanilla. Add flour and pumpkin pie spice. Combine. 

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3

If the dough is too sticky to form a ball, add 2-4 tablespoons flour. Lay the dough on a big parchment paper. Split each ball in half and form it into a 6-inch log. Chill 1-2 hours or 5 days. 

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4

Preheat the oven to 350°F. Parchment a baking sheet. Combine coarse sugar, cinnamon, and a touch of salt on a dish. Unwrap and set logs on a cutting board. 

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5

Roll in coarse sugar after brushing with beaten egg. Cut 11-12 cookies per log. Put the cookies on the baking sheet. 

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6

Bake until sides are golden brown, 12-14 minutes. Leave cookies on baking sheet to cool.  

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7

Cover each biscuit with chocolate and flaky sea salt. Enjoy a couple with melty chocolate! 

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Brown Butter Pumpkin Oatmeal Latte Cookies Recipe 

also see

also see

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