I had to, you see. Less than 24 hours into fall, and I had to bake something pumpkin-themed. These pumpkin spice shortbread cookies, adapted from a recipe from The Cafe Sucre Farine, sounded too delicious to pass up.
While the original recipe called for adding a candy pumpkin (the delicious cousins of candy corn) to each baked cookie, I chose to leave mine plain, with just the recommended coating of Demerara sugar for a lovely, crunchy texture. You could use turbinado sugar if you don’t have Demerara, but I highly recommend Demerara for its large crystals. You can find it in most grocery stores in the baking aisle. I also highly recommend eating candy pumpkins!
- 2 cups flour
- 1 1/2 teaspoons pumpkin spice*
- 1/2 teaspoon salt
- 1 cup butter, at room temperature
- 2/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- Demerara sugar, for rolling
*You can make your own pumpkin spice by combining 1 teaspoon cinnamon and 1/2 teaspoon each ginger, allspice, and nutmeg. This makes more than 1 1/2 teaspoons, so just save whatever you have left in a small jar.
In a medium bowl, combine flour, pumpkin spice, and salt; set aside
In a mixer fitted with the paddle attachment, cream together butter, brown sugar, and vanilla extract. Add flour mixture and beat until completely combined.
Chill dough for about 15 – 20 minutes, allowing it to firm up slightly. Preheat oven to 350 degrees and line three baking sheets with parchment paper. Place Demerara sugar in a small bowl.
Using a 1-inch cookie scoop, scoop dough and roll into balls, then dip each ball into Demerara sugar. Place about 2 inches apart on the baking sheets and bake for 14-16 minutes.
Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature.
Makes about 30 cookies.