My love for shortbread stretches into every season. So it was only fit that I work some pumpkin and spice into my favorite cookie recipe. They turn out small and soft and just sweet enough! The perfect addition to your cup of coffee or chai tea latte.
Pumpkin Shortbread Cookies
Makes ~30 cookies
1 cup butter, softened
1/3 cup canned pure pumpkin puree
2/3 cup powdered sugar, sifted
1 tsp maple extract
1 1/2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
2 1/2 cups flour, sifted
1/4 tsp salt
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine butter and sugar with a mixer until fluffy. Add in pumpkin puree and maple extract and mix until smooth.
In a smaller bowl, combine remaining ingredients. Add dry ingredients to wet, small amounts at a time, mixing with each addition until combined.
Roll the dough into 1 1/2" balls. Place the dough balls onto the parchment paper, spaced 2" apart. Press down slightly on each ball.
Bake for ~10-12 minutes, then remove from the oven and transfer to a wire rack to cool. Repeat with remaining dough.
When cool, store in an airtight container.
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