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These Pumpkin Shortbread Cookies made with browned butter and pumpkin puree are lightly spiced, the perfect combo of crunchy and crumbly, and full of pumpkin flavor. Recipe includes nutritional information. From BakingMischief.com

Pumpkin Shortbread Cookies

These Pumpkin Shortbread Cookies made with browned butter and pumpkin puree are lightly spiced, the perfect combo of crunchy and crumbly, and full of pumpkin flavor.
Course Dessert
Total Time 25 minutes
Servings 40 small cookies
Calories 44 kcal
Author Tracy

Ingredients

Pumpkin Shortbread Cookies

  • 1/4 cup (61g) pumpkin puree
  • 1/2 cup (4oz) salted butter cubed
  • 1 cup (120g) all-purpose flour
  • 1/4 cup and 2 tablespoons (45g) powdered sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger

Chocolate Drizzle

  • 1/3 cup semi-sweet chocolate chopped (high-quality chips are fine)
  • 1 teaspoon vegetable oil

Instructions

Pumpkin Shortbread Cookies

  1. Preheat your oven to 350°F and line baking sheet with parchment paper or a baking mat.
  2. Scoop pumpkin puree onto a very clean dish towel or a couple layers of paper towels, fold towel over the puree, and press down firmly, squeezing moisture out of. Flip the puree onto a dry spot and repeat once or twice more until most of the moisture has been removed and you can pick the puree up in a ball.
  3. Melt butter in a medium, heavy-bottomed, light-colored saucepan over medium heat. Bring to a simmer and cook, swirling the pan frequently, until butter becomes a medium nutty brown color. Do not leave the butter unattended as the milk solids will burn easily. Remove from heat.
  4. Add prepared pumpkin puree to the butter and whisk vigorously until well-combined (it will bubble and pop, so be careful).
  5. In a large bowl, whisk together all of the dry ingredients. Pour pumpkin and butter mixture over the top and use a rubber spatula to stir the ingredients until well-combined.
  6. Place the dough between 2 sheets of parchment paper and roll out to about 1/4-inch thick. Place in the refrigerator while you clean up, about 5 minutes.
  7. Remove dough from the refrigerator and cut out 30 to 40 1 1/2-inch rounds. Use a metal spatula to transfer rounds to prepared baking sheet. Gathering scraps and re-rolling (between your sheets of parchment paper) as necessary.

  8. Bake for 10 to 12 minutes until the tops of the cookies looks their shiny, under-cooked look.
  9. Cool completely on the tray, at least 20 min.

Chocolate Drizzle

  1. In a small, microwave-safe bowl, combine chopped chocolate and oil. Microwave on medium for 30 seconds. Stir. Repeat if necessary, until your chocolate is smooth. Use a spoon to drizzle chocolate or transfer chocolate to a small plastic bag and snip a very small piece of the corner so you can "pipe" lines.
  2. Chocolate will set in about 1 hour, or transfer cookies to the refrigerator and it will set almost immediately.