These pumpkin shortbread cookies are so amazing and easier than they look! These are such decadent and perfect little fall bites.
- 2 sticks Butter softened at room temperature
- ⅔ cups Granulated sugar
- 2 tablespoons Pumpkin puree
- 1-½ tsp Pumpkin Pie Spice
- 1 teaspoon Ginger extract or vanilla extract
- 1 pinch Salt
- 2 cups Flour
- Pumpkin Spice Cookie Butter, as needed for filling
In the bowl of a stand mixer, cream the butter and powdered sugar until fluffy and well blended. Add pumpkin puree, pumpkin pie spice, extract and salt. Let them mix well. Turn the speed to low and gradually add the flour until it disappears. Roll out a large sheet of plastic wrap and turn the dough over it. Gently shape the dough into a long sausage along the length of the plastic wrap, then roll it up in the wrapper. Gently roll it back and forth to help it get longer and rounder. Let the wrapped dough sit and harden in the fridge overnight if possible, or at least 3-4 hours.
When you’re ready to work with the dough, preheat the oven to 325ºF and line a baking sheet with a silicone mat or parchment paper. Take the dough out and cut it into small rounds about 1/2 inch thick with a sharp knife. There should be about 28 of them. Just make sure there is an even number to make sandwiches! Since they don’t spread much while baking, the 28s should line up perfectly on the baking sheet.
Bake the shortbread cookies for about 20 minutes, until set and golden. Let them cool for 5-10 minutes, then carefully transfer them to a wire rack to finish cooling. Then it’s time to assemble the sandwiches! Spread a tablespoon or two of pumpkin spice cookie butter on the bottom of a cookie. Close the sandwich with another cookie, bottom side down. Repeat until all sandwiches are done. Serve immediately and enjoy!