Pumpkin Spice Shortbread

You know I love Pumpkin Spice anything!  These crisp, buttery cookies are just the right mix of sweet and spice.  I made them in fox shapes for Olivia’s fox themed birthday party.  And now we’ve been munching on a batch of these pumpkin shaped ones all week.
Pumpkin Spice Shortbread
1 cup butter (room temp)
1/2 cup sugar
1/4 tsp. salt
1 tsp. vanilla
1/3 cup pumpkin puree
2 1/2 cups flour
Cream the butter and sugar together with an electric mixer.  Add the salt, vanilla, pumpkin, and pumpkin spice and beat until smooth.  Add the flour and mix till dough comes together.
Roll out the dough on a floured surface to 1/4″ thick. Cut pumpkin shapes. Place on parchment lined baking sheets and chill for about 20 mins.  Bake at 325 F for about 12-15 mins or just until the edges of the cookie start to turn golden brown.  Cool on a wire rack.

Brown Sugar Icing
3 tbsp. butter
1/4 cup cream
1/2 cup dark brown sugar
1 tsp. vanilla
about 1 cup powdered sugar

In a small sauce pan, melt butter.  Add the cream, sugar and vanilla and bring to a boil.  Remove from the heat and whisk in the powdered sugar.  You may need a little more or a little less then 1 cup of powdered sugar.  Drizzle over cooled cookies. I put the icing in a squeeze bottle for easy application.

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