Brown Butter Pumpkin Shortbread
Prep time
Cook time
Total time
Makes ~ 24 cookies, 2¼in
Serves: 6-8
  • ½ c butter, 113g, browned
  • ⅓ c powdered sugar, 34g
  • 1⅛ c flour, 135g
  • ⅛ t salt
  • ½ c decadent pumpkin butter, 135g
  • ½ t vanilla
  • 1 t ground cinnamon
  • ½ t ground ginger
  • ⅛ t ground cloves
  • ⅛ t ground nutmeg
  1. Cook butter on medium high for 3-5 minutes, until it becomes golden. Pour brown butter in a bowl and let cool.
  2. Mix the pumpkin butter and powdered sugar.
  3. Add cool brown butter and vanilla. Mix until fully incorporated.
  4. Mix flour, salt, and spices.
  5. Add dry ingredients to the wet and mix well.
  6. Place dough between two pieces of parchment paper, roll ~1/3in thick and freeze for 10-15 minutes. There's no need to flour the parchment.
  7. Use a 2¼ in ring to cut out cookies. Re-roll scraps and repeat process.
  8. Place cookies on baking sheet and bake at 350 degrees for 18-24 minutes.
  9. Remove cookies and let cool on rack.
  10. Glaze cookies, if desired.
  11. Remember: The thicker you roll the cookie, the longer it will take to bake. Watch carefully, as they will burn easily.
Recipe by I bake he shoots at