Pumpkin Spice Shortbread Cookies
Combining the spice flavors of chai and pumpkin with the smooth buttery texture of shortbread.
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
To dry out the pumpkin, squeeze it into paper towels (you'll need a few). Be sure to get as much moisture out of the pumpkin as you can before adding it to the dough.