Pumpkin Spice Shortbread Sandwich Cookies

Kirsten Kubert

Yields 6 1/2 dozen

Pumpkin Spice Shortbread Sandwich Cookies

Crisp, buttery pumpkin shortbread cookies filled with a layer of sweet cream filling for a taste of autumn in every bite.

Prep Time:  1 hour, 15 minutes (plus 1 hour chill time) Cook Time: 15 minutes Total Time: 2 hours, 30 minutes

2 hr, 15 Prep Time

15 minCook Time

2 hr, 30 Total Time

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Ingredients

For the Dough:
• 1 ½ C. unsalted butter (3 sticks)
• 1 ½ C. powdered confectioner’s sugar
• 1 tsp. vanilla extract
• ¾ C. pumpkin puree (not pie filling), store bought or homemade
• 3 ½ C. all-purpose flour
• ¼ tsp. salt
• ½ tsp. ground cinnamon
• 1/8 tsp. ground ginger
• 1/8 tsp. allspice
• 1/8 tsp. ground nutmeg
For the Filling:
• ½ C. unsalted butter, softened
• ½ C. vegetable shortening
• ½ tsp. vanilla extract
• 3 C. powdered confectioner’s sugar

Instructions

For the Pumpkin Shortbread
1. Brown the butter in a small saucepan set over medium heat. The butter will melt, froth a bit, and then begin to brown on the bottom—do not stir the butter during this time. (About 5 minutes.) Once a few brown bits appear on the bottom of the pan, remove the butter from the heat, stir to loosen the bits, and let it stand until cool to the touch, but not solidified. (About 15 minutes.)
2. Once the butter is tepid, combine it with the powdered sugar in a large mixing bowl, set on medium low speed. Stir in the vanilla extract, salt, cinnamon, ground ginger, allspice, and nutmeg.  Gradually blend the flour into the butter mixture in 2-3 additions, mixing well in between.
For Cut Out Cookies
3. Lay a large piece of plastic wrap onto a clean, flat surface. Dump the dough onto the plastic wrap. Form the dough into a ball, and then press it into a rectangle about ½-inch thick. Wrap the dough tightly in the plastic wrap, and then pop it into the refrigerator for 1 hour, or until firm.
4. Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone baking mats; set them aside.
5. Unwrap the chilled dough, and roll it out evenly on a floured surface to about a 1/8-inch thickness. Cut cookies with a 2-inch round cookie or biscuit cutter, placing them 2-inches apart on the prepared baking sheets, about 2 inches apart.
6. Bake at 350 degrees for 10-12 minutes, or until the edges are very lightly browned. Remove from oven and cool for two minutes on the baking sheet before transferring to a wire rack to cool completely.
For Slice and Bake Cookies (alternate method)
7. Lay a large piece of plastic wrap onto a clean, flat surface. Dump the dough onto the plastic wrap. Form the dough into a long, 2-inch diameter log. Wrap the dough in the plastic wrap, and then pop it into the refrigerator for 2 hours, or until firm.
8. Preheat oven to 350 degrees. Line several baking sheets with parchment paper or silicone baking mats; set them aside.
9. Unwrap the chilled dough log.  Slice the dough into 1/8–inch thick disks, placing them 2 inches apart on the prepared baking sheets.
10. Bake at 350 degrees for 10-12 minutes, or until the edges are very lightly browned. Remove from oven and cool for two minutes on the baking sheet before transferring them to a wire rack to cool completely.
To Assemble the Sandwich Cookies
11. While the cookies are cooling, prepare the filling by whipping the butter, shortening, and vanilla together to combine. Gradually blend in the powdered sugar. The filling should be like a medium-stiff frosting consistency—easily spreadable but not too runny or stiff. If too thick, thin with ¼ tsp. of milk at a time. If too thin, add ¼ C. of powdered sugar at a time to reach the desired consistency.
12. Spread a thin layer of filling on the bottom side of one cookie, and then rest the bottom side of another cookie over it to make a sandwich cookie. Repeat with the remaining cookies and filling.
13. Pumpkin Shortbread Sandwich Cookies may be stored at room temperature, lightly covered, for up to 3 days. Sandwich cookies will soften as they sit, so serve immediately after filling for optimal crunch.

Notes