Pumpkin Spice Shortbread Cookie Bites
These buttery Pumpkin Spice Shortbread Cookie Bites capture the cozy flavor of fall. Easy to make, no chilling required and simple to adapt for gluten-free or dairy-free baking.FromScratchBaking.net
Servings: 7 dozen
Ingredients
- 1-1/4 cup (153g) all-purpose flour
- 1/4 cup (52g) brown sugar
- 1-1/2 tsp (2g) pumpkin spice
- 1 tsp (5g) vanilla
- 1/2 cup (113g) butter, room temperature (1 stick)
- 1/4 cup (48g) pumpkin spice sugar mix (2 tsp spice plus 1/4 sugar)
Instructions
- Preheat the oven to 325℉. Line a cookie sheet with parchment paper; set aside.
- Mix flour, brown sugar and pumpkin spice in a medium-sized bowl.
- Cream the butter in a mixer fitted with a paddle attachment until smooth.
- Add the dry ingredients and vanilla. Mix everything together. The dough will resemble coarse sand and will be crumbly. Keep mixing dough about 1-2 minutes longer or until it comes together into a smooth dough.
- Form the dough into four balls, then carefully take each ball and roll/shape it into a log. Once logs are formed, cut into ¼” thick slices.
- Roll slices into small balls, then coat in the pumpkin spice/sugar mixture.
- Place cookies on a cookie sheet and flatten to about ¼” thick using a small glass.
- Bake at 325℉ for 15-20 minutes or until firm and golden brown.
- Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.
- Store in a container or freezer for longer storage.
Notes
Allergy-friendly substitutions:
- Dairy-Free: replace butter with plant-based sticks (avoid tub-style spreads).
- Gluten-Free: replace the all-purpose flour with a gluten-free flour blend for a one-to-one replacement.
- Sugar-Free: use a sugar-free brown sugar substitute for a one-to-one replacement.