If you love those warm fall spices and you’re also a fan of a traditional shortbread cookie, this is the sweet treat for you! These delicious cookies are perfect for fall. . .or any time of year!
Pumpkin Spice Cookie ingredients
You will find a full printable recipe card at the bottom of this post. These are simple ingredients you might already have on hand in your pantry or fridge.
- 1/2 cup room temperature butter, creamed (salted or unsalted, your choice)
- 1/2 cup brown sugar
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- Pinch salt (if you use unsalted butter)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 tablespoons water
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons water
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
How to Make Pumpkin Spice Shortbread Cookies
These come together so easily and quickly!
Cream butter until light and fluffy.
Add powdered sugar and keep mixing.
Add dry ingredients. Mix well.
Add two tablespoons water. Mix until it comes together.
Place on parchment lined baking sheet. Roll to 1/4 inch depth.
Cut with tiny cookie cutters of your choice.
Place in refrigerator for half an hour.
Preheat oven to 350 degrees.
Bake for 10 – 11 minutes or until done.
Make glaze by whisking together powdered sugar, water, and spices. You can adjust the amount of powdered sugar to get the consistency you desire.
Allow cookies to cool and then dip the tops into the glaze.
Allow the glaze to set before serving.
Store at room temperature in an airtight container. They will stay fresh for 2 – 3 days.
That’s it for this post, friends! I hope you enjoyed this delicious recipe.
If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!
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Pumpkin Spice Shortbread Cookies
If you love those warm fall spices and you're also a fan of a traditional shortbread cookie, this is the sweet treat for you! These delicious cookies are perfect for fall. . .or any time of year!
Ingredients
- 1/2 cup room temperature butter, creamed (salted or unsalted, your choice)
- 1/2 cup brown sugar
- 1 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- Pinch salt (if you use unsalted butter)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 tablespoons water
- Glaze
- 1 cup powdered sugar
- 2-3 tablespoons water
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
Instructions
- Cream butter until light and fluffy.
- Add powdered sugar and keep mixing.
- Add zest and lemon juice. Mix well.
- Add dry ingredients. Mix well.
- Scoop into balls using a small cookie scoop.
- Place on parchment lined baking sheet.
- Place in refrigerator for half an hour.
- Preheat oven to 350 degrees.
- Press down cookies with palm.
- Bake for 11 - 13 minutes or until done.
- Make glaze by whisking together powdered sugar and lemon zest and juice.
- You can adjust the amount of powdered sugar to get the consistency you desire.
- Allow cookies to cool and then dip the tops into the glaze.
- Allow the glaze to set before serving.
- Store at room temperature in an airtight container. They will stay fresh for 2 - 3 days.