Pumpkin Shortbread Cookies

Ingredients and Weight:

• All-purpose flour - 2 1/4 cups (281g)
• Ground cinnamon - 1 1/2 teaspoons (3g)
• Ground nutmeg - 1/4 teaspoon (1g)
• Ground cloves - 1/8 teaspoon (0.5g)
• Salt - 1/2 teaspoon (2.5g)
• Unsalted butter, softened - 1 cup (2 sticks) (227g)
• Brown sugar - 3/4 cup (150g)
• Granulated sugar - 1/2 cup (100g)
• Large egg - 1
• Pure pumpkin puree - 1/2 cup (120g)

Preparation Time:

15 minutes

Cooking Time:

12-14 minutes

Difficulty Level:

2/5 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg. Stir in the pumpkin puree.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
7. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
8. Cut out cookies using a pumpkin-shaped cookie cutter.
9. Place cookies on the prepared baking sheet and bake for 12-14 minutes, or until edges are golden brown.
10. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie (approx. 15g):

• Calories: 80
• Fat: 4g (6% DV)
• Carbohydrates: 11g (4% DV)
• Protein: 1g (2% DV)

Dish Characteristics:

• Tender and crumbly shortbread texture
• Warm and aromatic pumpkin flavor
• Festive pumpkin shape
• Ideal for parties, Thanksgiving, or autumn gatherings

User Comments:

• "These cookies are so delicious and festive! The pumpkin flavor is perfect."
• "I love how easy these cookies are to make. They're a hit with my family."
• "The pumpkin shortbread cookies are the perfect way to enjoy the flavors of fall."

Special Precautions and Tips:

• Do not overmix the dough, as this will toughen the cookies.
• Chill the dough before rolling and cutting to prevent sticking.
• If you don't have a pumpkin-shaped cookie cutter, you can use any other shape you like.
• These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.