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Private Selection Cinnamon Ground -- 13.6 oz

Private Selection Cinnamon Ground
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Private Selection Cinnamon Ground -- 13.6 oz

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Private Selection Cinnamon Ground Description

  • Warm & Fragrant
  • Kosher

Ground cinnamon can be used in baking, desserts and also in savory dishes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Cinnamon.
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Pumpkin Shortbread Sandwich Cookies

Gorgeous, buttery shortbread with a hint of spiced pumpkin? Yes, please! But wait, there’s so much more! Nestled snuggly between two shortbread cookies lies the sweetest pumpkin cream with the flavors of maple, cinnamon and vanilla. These treats feel warming, with turmeric and a blend of traditional pumpkin pie spices mixed into the shortbread. They’ll earn a prized spot in any wintertime dessert spread. And with an elevated, gourmet taste, they also make a memorable gift. Pumpkin Shortbread Sandwich Cookies on Platter

Pumpkin Shortbread Sandwich Cookies


  • 10 Tbsp. butter (cubed)
  • ½ cup powdered sugar
  • 1 Tbsp. canned pumpkin puree
  • 1 tsp. vanilla extract
  • 1-½ cups all-purpose flour
  • ½ tsp. Himalayan pink salt
  • 1-½ - 2 tsp. pumpkin spice blend
  • ½ tsp. turmeric

Pumpkin butter filling

  • 1/2 cup canned pumpkin puree
  • ¼ cup maple syrup (or sugar)
  • 1 tsp. cinnamon (or pumpkin spice)
  • ½ tsp salt
  • 1 tsp. arrowroot starch
  • 1 tsp. vanilla extract


  • Sprinkles
  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  2. In bowl of stand mixer or in large mixing bowl, combine butter, powdered sugar, vanilla and pumpkin puree. Mix until fully incorporated and creamy.
  3. In mixing bowl, sift together flour, turmeric, salt and pumpkin spice; add to bowl with butter mixture. Mix until dough is well combined. (Note: Do not over mix.)
  4. Wrap dough in plastic wrap and refrigerate for 30 minutes - 1 hour.
  5. On countertop or flat working area, scatter flour. With rolling pin, roll dough to ¼- to ½-inch thick.
  6. Using 3-inch cookie cutter of choice, cut out cookies and arrange on cookie sheet.
  7. Bake 12-14 minutes. (Note: All ovens are different. Bake until cookies are golden in color.)
  8. In sauce pan, stir together all ingredients for pumpkin butter and cook, stirring, about 15 minutes until bubbling and thick.
  9. Spread 1 tsp. pumpkin butter on flat side of half the cookies. Top with remaining cookies, flat side down. Roll sides in sprinkles, if desired.

Recipe tips

  1. Alternately, use chocolate ganache for filling, if desired.

Get the ingredients you need to create these cookies!

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