Pumpkin Shortbread Sandwich Cookies
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
Optional
- Sprinkles
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In bowl of stand mixer or in large mixing bowl, combine butter, powdered sugar, vanilla and pumpkin puree. Mix until fully incorporated and creamy.
- 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.)
- Wrap dough in plastic wrap and refrigerate for 30 minutes - 1 hour.
- On countertop or flat working area, scatter flour. With rolling pin, roll dough to ¼- to ½-inch thick.
- Using 3-inch cookie cutter of choice, cut out cookies and arrange on cookie sheet.
- Bake 12-14 minutes. (Note: All ovens are different. Bake until cookies are golden in color.)
- In sauce pan, stir together all ingredients for pumpkin butter and cook, stirring, about 15 minutes until bubbling and thick.
- 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
- Alternately, use chocolate ganache for filling, if desired.
Get the ingredients you need to create these cookies!
