Shortbread pumpkin cookies
6/14/2026
Ingredients
ingredients for shortbread pumpkin cookies
120 g flour (- I used spelt flour (less than a cup) + a little for rolling)
2 heaping tablespoons pumpkin puree ( - mine was 70 g)
100 g butter (softened)
70 g powdered sugar (- half a cup)
0.5 teaspoon gingerbread spice (or plain cinnamon)
2 tablespoons cane sugar
1 teaspoon cinnamon
milk (a little for dipping the cookies)
Instructions
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How to make shortbread pumpkin cookies with sugar
1
Blend together the softened butter, pumpkin puree, and powdered sugar.
100 g butter, 70 g powdered sugar, 2 heaping tablespoons pumpkin puree
2
Mix the flour with the spice and add to the creamed butter - blend until combined.
120 g flour , 0.5 teaspoon gingerbread spice
3
Place the dough in the refrigerator for about an hour (it can be longer).
4
Take the chilled dough out onto a floured surface and roll it out thinly - if the dough is sticky, sprinkle flour on top.
5
Cut out the cookies and place them on a baking sheet. Knead the remaining dough again, roll it out, and cut out more cookies.
6
Bake the cookies at 170 degrees (fan-assisted) for about 10 minutes - until lightly browned.
7
After baking, let them cool.
8
Pour a little milk into a small bowl.
milk
9
Brush the cookies with milk, then sprinkle with cane sugar mixed with cinnamon.
2 tablespoons cane sugar, 1 teaspoon cinnamon
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Tips from Beata
1 cup = 250 ml
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Keywords
#pumpkin cookies
#shortbread pumpkin cookies
