Smooth, buttery shortbread paired with the warm spices of chai and pumpkin. Topped with a cream cheese frosting, these pumpkin shortbread cookies are the perfect fall treat.
What’s the first thing you think of when I say “fall” (or autumn, if you prefer)? For me, it’s the leaves changing, getting out my fall-scented candles, and most of all, pumpkin everything.
From pumpkin lattes and pumpkin pie to pumpkin bread and everything in between. Has the fall season really started if you haven’t made a batch of pumpkin cookies?
If you’re Starbucks, “fall” starts on September 1 with their PSL launch, but here in Nashville, it’s still very hot in September and I’m still drinking my Starbucks’ Iced Guava Passionfruit Drink. My fall is more like October and November but feel free to enjoy these fall shortbread cookies whenever you’d like… No judgment here. 😉
Why You’ll Love These Cookies
Melt in your mouth texture. There are many traditional soft, pumpkin cookie recipes out there, but I wanted to create a pumpkin spice shortbread cookie. This recipe combines the flavors of fall with the buttery melt-in-your-mouth texture of shortbread.
Bursting with fall flavors. The spice mixture in these cookies is more like the spices you’d use while making a chai tea latte (using cardamom etc.) vs. a pumpkin pie spice. I think it gives the cookies a warmer, punchier fall flavor— and makes this an excellent fall shortbread cookie recipe.
Keeps longer than traditional pumpkin cookies. I love traditional pumpkin cookies don’t get me wrong, but the one thing I don’t enjoy is that they only last for a few days. Usually, that’s not a problem since we eat them so fast, but if you want to savor your cookies a bit longer, this is the pumpkin cookie recipe for you. Because you’re drying out the pumpkin and making a firmer, shortbread cookie, the cookies end up lasting longer and also don’t need to be refrigerated (unless frosted) with cream cheese.
Jump to RecipeWhat is shortbread?
Shortbread originated in Scotland and while many historians date it back to Mary, Queen of Scots, some say it’s even older. The word means to crumble easily and is traditionally made with flour, butter, and sugar. It doesn’t contain any leavening agent such as baking powder or baking soda and the only combining ingredient is butter as there are also no eggs in shortbread. The butter provides a rich flavor without the cookie being too sweet.
Shortbread recipes have been adapted over the years. Some include powdered sugar, some granulated sugar, some add a touch of vanilla extract, and some add additional spices. Shortbread is delicious in its purest form but is also a great base cookie to experiment with different flavors (i.e. these pumpkin shortbread cookies, chai cookies, or lemon shortbread).
Key Ingredients
Room Temperature Butter: You can use salted or unsalted butter for this recipe. If using salted, simply remove the additional salt from the recipe. Be sure the butter is at room temperature, or it will not mix together well.
Canned Pumpkin – Be sure to use pure pumpkin puree, not pumpkin pie filling. You will add enough spices to the dough so you won’t need the extra flavor. And, you’ll be drying out the pumpkin, and pumpkin pie filling tends to be wetter than plain pumpkin.
Spice blend: A blend of cinnamon, cardamom, nutmeg, cloves, ginger, and allspice. You won’t use all of the spice blend in this recipe, but in order to get the right proportions, you’ll need to make a larger batch. You can use the leftovers in these Chai Cookies, or make yourself a lovely chai latte.
Variations & Substitutions
Adjust the spices. I tested this recipe with light spices vs heavy spices and for me, the light spices provided the perfect balance between the spices, pumpkin, and butter. This is the same blend of spices I use in my Chai Cookies (technically, these are pumpkin chai shortbread cookies or chumpkin, if you will 😉 ).
Swap out the frosting: Not into cream cheese frosting? I also tried the maple glaze from Sally’s Baking Addiction and they were delicious. These cookies were inspired by her Pumpkin Spice Roll Cookies.
Jump to RecipeKeys to Success When Making Pumpkin Spice Shortbread
Remove the moisture from the pumpkin puree. One thing shortbread does not like is moisture. You won’t achieve the signature texture of a shortbread if there is too much liquid in the dough. Pumpkin itself is naturally full of moisture. You’ll need to get rid of that before putting it in the dough. Good news — that’s easier than it sounds!
To remove the moisture simply wrap the pumpkin in a couple of paper towels and squeeze out the moisture. Yep, it’s really that easy. The end result will be the perfect texture for the dough (it will actually look a bit like cookie dough when the moisture is removed).
Chill the dough. Once the dough is made, roll it into a round log about 2-3 inches tall (depending upon how large you want your cookies). Wrap in plastic wrap and chill for at least one hour or overnight. You can make this dough ahead of time and leave it wrapped in the fridge for a few days or freeze it for up to a month.
Step By Step Instructions for Making Pumpkin Shortbread Cookies
Step 1: Prep your spice blend. Add all the spices to a small bowl and whisk together. Set aside.
Step 2: Dry out your pumpkin by squeezing it into paper towels. Press out as much moisture as you can to ensure your cookies have that signature shortbread texture.
Step 3: In a large bowl, beat together the room-temperature butter and sugar on medium speed until it’s light and fluffy (around 2 minutes). You can use a stand mixer or a hand mixer. Add the dried pumpkin and vanilla extract and mix until combined.
Step 4: Add the all purpose flour, salt, and 1 tsp of the spice blend. Mix until just combined (you don’t want to overwork shortbread cookie dough).
Step 5: Roll the dough into a log about 2-3 inches in diameter (or however large you’d like your cookies to be). Wrap in plastic and chill for at least 1 hour or overnight.
Step 6: Slice the dough into rounds (kind of like mini pumpkin shaped shortbread cookies..kind of 😉 ) and place on an ungreased baking sheet. You can use parchment paper if you’d like, but it’s not necessary for this recipe. Bake for 9 minutes until the edges just start to brown.
Step 7: Top with cream cheese frosting and enjoy!
How to Make the Cream Cheese Frosting
Honestly, these cookies are fine on their own, but I found that adding a little bit of extra flavor makes these pumpkin spice cookies extra special. Let the cookies cool completely then add the topping of your choice.
To make the cream cheese frosting, combine 4 oz of softened cream cheese with 1/3 – 2/3 cups powdered sugar and 1 tbsp softened butter. Mix until light and fluffy—about 3-4 minutes.
Cream cheese frosting can sometimes be tricky. When working with cream cheese frosting, it’s important to have the right textures to start with (everything must be soft). Let the mixture run longer than you think. The more you mix, the creamier and fluffier the texture of the frosting will be. You want this to be well combined – no one wants lumpy frosting.
Yield
This recipe makes 24, 2-inch round pumpkin shortbread cookies.
Storage Options
Store baked pumpkin spice shortbread cookies topped with cream cheese frosting in a sealed container in the fridge. They will keep for about a week.
If the cookies are plain or frosted with a maple glaze, you can leave them on the counter in an airtight container for 3-5 days.
Yes! You can also freeze the dough. After rolling it into a log, double-wrap the dough in plastic wrap, and place in the freezer for up to a month. When ready to bake, take the dough out of the freezer and let it sit out on the counter for 30 minutes to 1 hour. They don’t have to come to room temperature as they are easier to slice cold. Slice and bake.
Enjoy!
Pumpkin Spice Shortbread Cookies
Ingredients
- 1/2 cup butter, softened (1 stick)
- 1 1/4 cup all purpose flour
- 1/2 cup sugar
- 1/8 tsp salt
- 1/2 tsp vanilla
- 3 tbsp canned pumpkin (dried)
Chai Spice Mixture (see recipe notes)
- 1 tbsp cinnamon
- 1/4 tbsp ground cardamom
- 1/4 tbsp ground ginger
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/8 tsp all spice
Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 1/3 cup powdered sugar (more if you want it to be sweeter)
- 1 tbsp butter (softened)
Instructions
- Whisk together the chai spice blend. You will not use the entire amount for this recipe.
- Combine butter and sugar and mix until light and fluffy.
- Add pumpkin and vanilla. Mix until combined. It's okay if it looks curdled, it will come together once you add the flour.
- Add flour, salt, and 1 tsp of the chai spice blend to the wet ingredients and combine. Do not overmix.
- Roll into a log about 2-4 inches tall (depending upon how big you want the cookies). Wrap in plasic wrap. Chill for at least 1 hour or overnight. See note in recipe for make ahead instructions.
- Slice into 1/2 rounds and place on an ungreased baking sheet.
- Bake at 325 for 9 minutes until just slightly browned around the edges.
- Once cooled add the cream cheese frosting.
Cream Cheese Frosting
- Mix softened cream cheese, butter, and powdered sugar in a large bowl until combined. Mix for at least 3-5 minutes until frosting is light and fluffy.
Notes
Last Updated on May 20, 2023 by Kari Bakes
