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Pumpkin Spice Shortbread article by Chef Jorj Morgan
Jorj Morgan

Pumpkin Spice Shortbread

Rich, buttery shortbread meets the quintessential warmth of autumn spices in this delightful confection. Finished with a dazzling coat of sanding sugar and festive sprinkles, each ridged cookie offers a comforting crunch and elegant presentation.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Shortbread Dry Ingredients
  • 4 ½ cups unbleached all-purpose flour
  • 1 ½ cups cornstarch
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon ground cloves
For the Shortbread Wet Ingredients
  • 3 pounds unsalted butter, room temperature (That’s a whopping 12 sticks!)
  • 1 ½ cups confectioners’ sugar
The Decorative Finish
  • sanding sugar
  • sprinkles

Method
 

Make the Dough
  1. Preheat your oven to 300°.
  2. Whisk together flour, corn starch, cinnamon, ginger, nutmeg, salt, and cloves in a small bowl and set aside.
  3. Use an electric mixer to combine the butter and sugar until fluffy.
  4. Add the dry ingredients in three additions. Line baking sheets with parchment paper.
Shape the Cookies
  1. Use a 2- to 3-inch ice cream scoop to portion out balls of dough onto the sheets, about 3 inches apart.
  2. Use the tines of a fork to flatten the balls into circles.
  3. Sprinkle each cookie first with sugar and then with sprinkles.
Bake & Cool
  1. Bake until the cookies are firm to the touch and just begin to turn golden on the bottom, about 20 to 25 minutes.
  2. Let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Notes

Makes about 4 dozen 3-inch cookies.