Buttery 3-Ingredient Pumpkin Spice Shortbread Cookies
Introduction
As autumn leaves start to dance through the cool October breeze, you’ll want to capture the season’s essence in a treat that warms the heart. Buttery 3-Ingredient Pumpkin Spice Shortbread Cookies do just that, blending the classic crumbly texture we all love with the cozy embrace of pumpkin spice. Whether you’re sharing them at an autumn gathering or enjoying a moment alone with a cup of tea, these cookies are bound to fill your days with warmth and delight. Subscribe to our newsletter to receive this and more delicious recipes straight to your inbox!
Why You’ll Love This Recipe
This recipe is the epitome of simplicity and flavor. With only three main ingredients, these shortbread cookies are incredibly easy to make, perfect for busy schedules. The buttery richness combined with pumpkin spice creates a heavenly flavor profile that embodies the spirit of fall. Plus, the minimal ingredients mean fewer grocery runs and more time to relax. It’s a family-friendly recipe everyone can enjoy baking together.
Ingredients
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 cups all-purpose flour
– 1 tablespoon pumpkin spice
Necessary Tools
– Mixing bowl
– Electric mixer
– Rolling pin
– Cookie cutters
– Parchment paper
– Baking sheet
Ingredient Swaps and Additions
If you’re feeling adventurous, try swapping some of the flour for almond flour for a nuttier taste. Adding a pinch of sea salt enhances the flavors even more. You can also incorporate chopped nuts or drizzle with maple glaze for an extra touch.
Step-by-Step Instructions
1. Preheat your oven to 325°F (163°C).
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Gradually add the flour and pumpkin spice, mixing until the dough just comes together. Be careful not to overmix.
4. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
5. Use your favorite cookie cutters to cut out shapes, then place them on a parchment-lined baking sheet.
6. Chill the cut-out dough in the refrigerator for about 15 minutes to help them retain their shape during baking.
7. Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
These cookies pair beautifully with a hot cup of cider or pumpkin spice latte. Serve them on a rustic tray lined with an autumn-colored cloth for a seasonal presentation.
Pro Tips for Success
Ensure your butter is fully softened to cream easily with the sugar. Chilling the dough before baking helps maintain the cookies’ shape, preventing them from spreading too much in the oven.
Storing and Reheating
Store your cookies in an airtight container at room temperature for up to a week. For a fresh-from-the-oven taste, warm them slightly in the microwave for a few seconds before serving.
FAQ Section
– *Can I freeze the dough?* Yes, freeze the dough wrapped in plastic wrap for up to three months. Thaw overnight in the refrigerator before rolling and baking.
– *Can I use salted butter?* You can use salted butter, but omit additional salt suggested in ingredient swaps to maintain flavor balance.
Conclusion
Simple to make, delightful in taste, and perfect for the fall season—these Buttery 3-Ingredient Pumpkin Spice Shortbread Cookies are a must-try. Gather your loved ones for a cozy afternoon of baking, or whip them up for spontaneous guests. Don’t forget to leave a review, share your cookie photos, or tag us on Pinterest or Instagram!
Nutritional Information
Each serving (approximately one cookie) contains approximately:
– Calories: 110
– Fat: 7g
– Carbohydrates: 10g
– Sugar: 2g
– Protein: 1g
Buttery 3-Ingredient Pumpkin Spice Shortbread Cookies
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Gradually add the flour and pumpkin spice, mixing until the dough just comes together. Be careful not to overmix.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
- Use your favorite cookie cutters to cut out shapes, then place them on a parchment-lined baking sheet.
- Chill the cut-out dough in the refrigerator for about 15 minutes to help them retain their shape during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
