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–+ servings
A single pumpkin pie shortbread sugar cookie decorated to look like a slice of pumpkin pie.
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4 from 1 vote

Pumpkin Pie No-Spread Shortbread Sugar Cookies

No-spread pumpkin pie cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
Prep Time15 minutes
Cook Time20 minutes
Resting Time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, cut out cookies, decorated cookies, pumpkin pie cookies, pumpkin pie shortbread, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Servings: 15 cookies
Calories: 230kcal

Equipment

Ingredients

  • 1 cup unsalted butter room temperature
  • ¼ cup granulated sugar
  • ¼ cup packed brown sugar light or dark
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin spice emulsion
  • 1 tablespoon pumpkin pie spice
  • 3 tablespoons dehydrated pumpkin powder
  • 2 ½ cups all-purpose flour
  • 1 tablespoon cornstarch
US Customary - Metric

Instructions

  • Whisk dry ingredients (flour, cornstarch, pumpkin pie spice, and dehydrated pumpkin powder) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg, extract, and emulsion, and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to turn golden brown.
  • Remove from oven and allow to fully cool on cookie sheet before handling.

Notes

  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition

Serving: 1cookie | Calories: 230kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 8mg | Potassium: 50mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1245IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg