Pumpkin Pie Shortbread Cookies
Makes 8 to 10 large cookies
  • 2½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ¾ cup confectioners' sugar
  • ½ cup pumpkin puree
  • 2 to 3 tablespoons cinnamon-sugar (for dusting)
  • ½ recipe Vanilla Buttercream (optional)
  1. Preheat oven to 300 degrees.
  2. In a medium bowl, combine the flour, salt, cinnamon, ginger, nutmeg, allspice, and clove; set aside.
  3. In the bowl of a standing mixer, beat the butter and confectioners' sugar together until light and fluffy. Add the pumpkin puree and mix until combined. Add the flour mixture and continue beating until everything is fully incorporated and the mixture resembles wet sand with large clumps.
  4. Using your hands, press all of the crumbs together in the bowl until it all forms a cohesive dough.
  5. Shape as desired and sprinkle with the 2 tablespoons of cinnamon-sugar. Bake for 20-25 minutes.
  6. Allow to cool completely before frosting or serving.
Recipe by Bakingdom at http://bakingdom.com/2014/11/pumpkin-pie-shortbread-cookies.html