Total Time
3hrs 20mins
Prep 3 hrs
Cook 20 mins

Adapted from http://www.adventuresinshaw.com/2009/10/pumpkin-shortbread-cookies/ . This can be rolled into a log and partially frozen for slice-n-bake cookies (don’t do this if adding chocolate chips or dried fruit like I did though) or made into 1 ½ tbsp sized balls, flattened slightly and baked that way.

Ingredients Nutrition

Directions

  1. Beat the shortening and margarine until creamy.
  2. Sift in the icing sugar, and add vanilla and maple syrup. Beat until fluffy.
  3. Add the flour, spice and salt and beat inches.
  4. Beat in pumpkin until a very sticky dough is formed.
  5. Fold in the cranberries.
  6. Wrap in plastic and refrigerate 1 hour.
  7. Preheat oven to 350F and line sheets with parchment or silicone.
  8. For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log. Wrap in plastic wrap and freeze 2 hours. Using a sharp serrated knife, slice into ¼”- thick discs.
  9. For hand-formed (recommended for cookies with additions): scoop 1 ½-tbsp sized balls of dough and flatten between your palms to ¼” thick.
  10. For both: bake 18-20 minutes. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a