PUMPKIN SHORTBREAD COOKIES RECIPES

Steps:

• Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.
• Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined.
• Cover bowl and refrigerate dough until chilled, about 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar.
• Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Steps:

• In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts.
• Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.