Melt in mouth Pumpkin Spice Cookies for the Fall season. They are buttery and delicious. Decorate with Pecan for a finishing touch.
Pumpkin Spice Shortbread Cookies
Hi all,
Hope you are doing great. Life happened and have been MIA in this space. Sigh, how I missed this space. Hope everyone is keeping yourself in good spirits amidst all chaos happening around the world.
Last two years have been special for me – Wedlock and Child Birth during Pandemic. Life is beautiful and everyday is full of surprises with Little R. He is still keeping us on our toes. I have been in constant dilemma about this space and finally, decided to keep it up and running.
I will try to post a couple of recipes every month. Each post will be short and at times, I might complement with a beautiful picture. But pardon me, life with a little one, full time job and no help around is no fun.
Little R celebrated his first Halloween this year and we dressed him up as little Pumpkin. We visited our friend’s place for the Halloween party. What’s a party without cookies and pumpkin in a fall season? I baked these buttery Pumpkin Spice Cookies for the evening and it was a hit. It can be done in less than 30 minutes – A perfect evening treat. I adapted the recipe from the book – Bake From Scratch.
We moved to Florida and I missed all photography boards during the move. I am yet to unpack my props too. The picture here is mobile click on my balcony floor. I have ordered new backgrounds and can’t wait to received them. And to start the photography and blogging all over again.
Ingredients:
- Unsalted Butter, Softened – 3/4 cup
- Granulated Sugar – 2/3 cup
- Canned Pumpkin – 1/3 cup
- Vanilla Extract – 1/2 teaspoon
- All-purpose Flour – 1 and 3/4 cup
- Ground Cinnamon – 1 teaspoon
- Pumpkin Spice – 1 teaspoon
- Ground Nutmeg – 1/8 teaspoon
- Sea Salt – 1/8 teaspoon
- Pecan halves
Method:
- Firstly, lets beat butter and granulated sugar using a stand mixer or hand mixer. If using stand mixer, use paddle attachment and beat them at medium speed. Beat them until creamy for 3 to 4 minutes, scraping the sides of the bowl
- Now add canned pumpkin and vanilla extract. Beat at medium speed until they are combined
- In a bowl, mix together flour, cinnamon, pumpkin spice, nutmeg and salt
- Secondly. Add the flour mixture to the mixer; Mix them until combined and until the dough starts to come together
- Take out the dough and roll them to a small disk. Wrap tightly in a plastic wrap. Refrigerate for 2 hours until it becomes firm
- Preheat oven to 350F.
- Line baking sheets with parchment paper
- Lightly flour the surface; roll the dough into 1/4 inch thickness
- Dust the cookie cutter and cut dough into small circles. Reroll the scraps and cut them into circles
- Arrange the circles on the lined sheet. Refrigerate for 20 minutes
- Press a pecan half into the center of each cookie. You can sprinkle sugar on top of the cookie, if you want.
- Bake until top and edges are set, around 18 minutes. Rotate the pan in the mid-way around 8 minutes.
- Let it cool in pan for about 20 minutes.
- Remove from the pan after 20 minutes and allow it to cool down completely on wire racks.
That’s it. Buttery Pumpkin cookies are ready for the party. You can store them in airtight container for 3-4 days.
If you are looking for other Halloween treats, then check out the recipe – Pumpkin Chai Mini Cakes
If you try the recipe (which I highly recommend personally), do let me know how they tasted in comments. If you like space, do like and follow my profile here – Facebook, Google, Instagram
Thanks,
Karthi
