Pumpkin Shortbread Cookies

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 0.5 teaspoons salt
• 0.25 teaspoons baking soda
• 0.5 cups unsalted butter , softened
• 0.5 cups confectioners' sugar , plus
• 0.5 cups pumpkin purée
• 1.5 teaspoons vanilla extract
• 0.25 cups white sugar , or as needed

Instructions

1. 1

   Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined.

2. 2

   Beat butter with an electric mixer in a large bowl until smooth. Beat in ½ cup plus 2 tablespoons confectioners' sugar until smooth. Beat in pumpkin and vanilla extract on medium-high speed until completely incorporated. Mix in ½ flour mixture until just combined. Add remaining flour mixture and mix until just combined.

3. 3

   Cover and chill in the refrigerator, about 1 hour.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

5. 5

   Roll dough to ¼ inch thickness on a lightly floured surface: cut into 1x2-inch rectangles using a pizza cutter or pastry wheel. Poke 3 holes into each cookie using the back of a bamboo skewer. Place cookies ½ inch apart on the prepared baking sheets: sprinkle with white sugar.

6. 6

   Bake in the preheated oven until edges are golden, 10 to 15 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.