These buttery shortbread cookies with a hint of pumpkin are sandwiched together with dulce de leche sauce.
These cookies are made in support of Cookies for Kids’ Cancer. OXO has agreed to donate $100 for each cookie post dedicated to Cookies for Kids’ Cancer that is posted in the month of September. They are also donating 25 cents for each tool that sold in the month of September bearing this sticker.
My mind has been in pumpkin overload so I wanted to make some sort of pumpkin cookies. I’ve made Chewy Pumpkin Chocolate Chip Cookies before so I wanted to switch things up and try a pumpkin shortbread cookie. Shortbread dough needs to be quite dry so I stayed away from using regular pumpkin. Instead, I used some pumpkin butter. The pumpkin butter gives the cookies a nice hint of pumpkin and spice without ruining the buttery melt-in-your-mouth nature of a shortbread cookie.
To make these a little more interesting, I also spread some salted caramel onto the backs of the cookies and then sandwiched them together. These were so good!
OXO was also generous enough to provide me with some cookie making tools to help encourage me to bake cookies for this post. I was able to use my colorful spatulas, the icing knife and the cookie spatula. Two years ago, OXO had these “be a good cookie” cookie spatulas made for the fundraiser (which are still available!). To this date, it remains one of my favorite baking tools. Not only is the phrase cute, but the spatula just works really well at getting the cookies off in one piece from the mat without compromising them.
I really loved how these cookies came out and I plan on making them again this Fall season.
Pumpkin Spice Shortbread Cookies
- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup confectioners’ sugar
- 1 1/4 cups all-purpose flour
- 1/4 cup pumpkin butter
- thick dulce de leche sauce or salted caramel sauce
- In a stand mixer, beat butter and confectioners’ sugar together on medium speed, until the mixture is very smooth. Beat in pumpkin butter. Reduce mixer speed to low and add in flour, mixing until dough comes together. Gather dough and refrigerate for 1-2 hours so or until the dough is firm.
- Once the dough is firm, preheat the oven to 325°F. Flour surface and rolling pin and roll out dough to 1/4 inch thick. Flour cookie cutter and carefully cut out cookies. This dough is a little sticky once it comes to room temperature so you will need to flour the cookie cutter before each cut so the dough doesn't stick. Cut as many cookies as possible, then re-roll dough and repeat until all dough is used up.
- Bake for about 18 minutes, until the cookies turn brown at the edges. Let cookies cool. When cool, spread dulce de leche on one side and then place another cookie to make cookie sandwiches.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.