Pumpkin Shortbread Cookies with Canned Pumpkin
These vegan pumpkin shortbread cookies are a fall twist on the classic shortbread. Infused with rich pumpkin, warm spices, a hint of sweetness, and delicious vegan butter, this shortbread recipe is a fun way to celebrate pumpkin season.
vegan • easy • delicious and tender • no pumpkin squeezing
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Jump to:
- 📝 quick recipe overview
- ❤️ what you'll love about pumpkin shortbread cookies
- 💦 how to make pumpkin shortbread without squeezing the pumpkin purée
- 🥣 ingredient notes
- 🔪 equipment notes
- 🧑🏽🍳 instruction notes
- 💡 sustainability tip
- Recipe
- 🍽️ how to serve
- 🧊 storage
- ✅ acceptable substitutions and variations
- ♻️ sustainability profile
- waste
- ❓ frequently asked questions
- 🧈 more vegan shortbread cookie recipes
- 🕰️ the latest
📝 quick recipe overview
- Skill level: Easy
- Taste: Notes of pumpkin, butter, and spices
- Waste: Low
- Sustainability: High, with seasonal plant-based ingredients and low-waste preparation
- Cleanup: Easy
- Ingredients: Common, easy to source
- Equipment: Common, easy to source
- Time: 1 hour, 30 minutes (includes resting time in refrigerator or freezer)
- Consistency: Tender
- Kid-friendly: Yes
- Best for: Desserts
Shortbread cookies and pumpkin are a delicious flavor pairing, and such a fun way to celebrate fall. Remember that canned pumpkin contains quite a bit of moisture. Its high water content has an impact on the texture of any baked good you pair it with. If you're curious, you can learn more about baking with pumpkin for tips to incorporate it into your fall menu.
Some recipes encourage you to squeeze the pumpkin to release excess water. That's great, if you don't mind taking the extra step. This version, though, doesn't require water extraction. Instead, we add a small amount of extra flour and a bit of cornstarch to create a tender texture and delicious flavor.
While these shortbread cookies are slightly softer than a traditional shortbread, that just adds to their appeal. In each bite, you get a tasty buttery flavor, rich pumpkin, and a hint of pumpkin spice. Top with your favorite glaze (like pumpkin icing glaze) and you have a cookie everyone will love.
This recipe doesn't require an entire can of pumpkin, so here are more vegan pumpkin recipes perfect for autumn!
❤️ what you'll love about pumpkin shortbread cookies
Delicious pumpkin flavor and tender texture. Rich pumpkin flavor adds a fall twist to traditional shortbread without overwhelming other flavors. Pumpkin spice gives these shortbreads a little more depth of flavor, and the cookie texture combines a firm exterior with a tender, moist interior (thanks to the pumpkin purée).
Completely vegan and dairy free. We skip the dairy for this recipe and use plant-based butter as the foundation. All ingredients are compatible with vegan and dairy free diets.
Easy to make. These cookies are very easy to make. We skip the extra step of squeezing out water and accommodate the added moisture by balancing the other ingredients, to keep the process efficient.
💦 how to make pumpkin shortbread without squeezing the pumpkin purée
Adjust the other ingredients to balance the added moisture. While the cookies will still be soft instead of crumbly, the tender texture is lovely and pumpkin flavor delicious. A little extra flour provides structure and cornstarch helps ensure a tender texture without making the finished cookie gummy or dry.
🥣 ingredient notes
Plant-based butter. Allow the butter to soften to room temperature. This recipe was tested with salted butter (what's available in my area).
All-purpose flour. I use unbleached all-purpose flour.
Canned pumpkin. There's no need to squeeze the pumpkin to expel water. I measure it in a standard measuring cup, gently pressing to remove large air pockets before scraping off any excess.
Granulated sugar. I use organic granulated sugar, which is traditionally vegan here in the U.S., meaning it hasn't been filtered with bone char, a common practice to give sugar its stark white appearance. Always check the label or contact the manufacturer to make sure any ingredient is vegan.
Cornstarch. The cornstarch helps give the cookies a tender texture and balance the moisture from canned pumpkin.
Pumpkin spice. Adds a little spice and extra warm flavor to the cookies.
Salt. Enhances the flavor.
Pure vanilla extract. Infuses the cookies with a little more depth of flavor.
🔪 equipment notes
- Stand or hand mixer.
- Whisk. For mixing dry ingredients.
- Measuring cups and spoons.
- Spatula or spoon.
- Bowl. For mixing dry ingredients and holding dough as it rests in the freezer.
- Tea towel. For covering the dough while it rests in the freezer. Can be substituted with plastic wrap.
- Plate. To cover dough and top of bowl as it rests. Can be substituted with plastic wrap.
- Rolling pin.
- Cookie cutters.
- Baking sheet.
- Parchment paper optional. I prefer lightly greasing the baking sheet instead of using parchment paper. A silicone baking mat is fine as well.
🧑🏽🍳 instruction notes
Whisk together dry ingredients. This ensures the flour, cornstarch, pumpkin spice, and salt will be evenly distributed when combined with the wet ingredients.
Cream together wet ingredients. Using your stand or hand mixer, cream the butter, sugar, canned pumpkin, and vanilla extract until largely incorporated. The pumpkin will not completely blend into the butter, but it should break down into very fine bits.
Slowly add dry mixture to wet. Mix until just combined and scrape down the sides of the bowl as needed. The dough will be tacky, but should not stick to your fingers.
Roll into a disc and chill in a covered bowl in the freezer. I prefer to shape into a disc so it's easier to roll out when cooled.
Roll out dough and stamp cookie shapes. In these images, I used a circular cookie cutter about 2 inches in diameter and roll the dough into a layer just shy of ½ inch.
Bake in a 350-degree oven for about 15 minutes. The edges around the bottom should start to set and appear light golden brown. If you grease your baking sheet in advance, you should be able to avoid using parchment paper. A silicone baking mat will work as well.
💡 sustainability tip
Skip the single-use plastic wrap! Wrap the dough in a tea towel (once), and place in a bowl so the edges of the towel drape over the edge. Cover the top of the bowl with an inverted dish to help lock in moisture. Discover more low-waste tips in our low-waste cooking guide!
Recipe
Pumpkin Shortbread Cookies
Ingredients
Equipment
Method
- In a small bowl, whisk together the flour, cornstarch, pumpkin spice, and salt.1 cup all-purpose flour, 1 tablespoon all-purpose flour, 1 teaspoon pumpkin pie spice, 2 teaspoons cornstarch, ½ teaspoon salt
- Using your stand or hand mixer, cream together the butter, pumpkin, sugar, and vanilla extract until evenly distributed.½ cup vegan butter, ¼ cup canned pumpkin, ¼ cup granulated sugar, ½ teaspoon pure vanilla extract
- Slowly add the dry ingredients to the wet, stirring just until combined. The dough will NOT turn into a ball from mixing with the stand mixer.
- Using your hands, shape the dough into a disc a few inches thick to chill in the freezer for one hour. If the dough doesn't feel cool, chill for another 30 minutes to an hour.
- Preheat oven to 350 degrees Fahrenheit.
- After chilling the dough, roll it out onto a flour-coated surface and create a layer between ¼ and ½-inch thick. Stamp out cookies using your preferred cookie cutters and place on a greased baking sheet. Reshape the dough and roll again, repeating the process until no dough remains.
- Bake for about 15 minutes, or until the bottom edges just start to turn a light brown. Remove from oven and cool for a few minutes before transferring to a wire baking rack. Add any toppings of your choosing before enjoying or storing.
Nutrition
Notes
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Let us know how it was!🍽️ how to serve
I recommend allowing these to cool slightly before serving, to allow the center to set. Remember, the pumpkin makes it a little more dense and they will continue to harden while cooling. I love topping mine with a little icing before serving.
🧊 storage
Short-term storage. Keep these cookies in an airtight container at room temperature for up to 3 days. The cookies will soften over time.
Long-term storage. Place cookies in a freezer-safe container and freeze for up to 3 months. Thaw before enjoying.
✅ acceptable substitutions and variations
Spices. If you don't have pumpkin spice on hand, consider trying another "warm" spice, like cinnamon or nutmeg. You can leave this out completely, but I recommend using a spice for depth of flavor.
Toppings. I love topping these shortbread cookies with an icing glaze that hardens as they rest. Here are some ideas:
- Vanilla icing
- Pumpkin icing glaze
- Icing with pecans (halves or chopped)
- Icing sprinkled with spices
- Rolled in granulated sugar before baking for a sugar crust
♻️ sustainability profile
sourcing
Plant-based ingredients. Choosing plant-based butter instead of dairy butter can reduce the environmental footprint of this recipe, although the exact impact depends on the products used.
Organic ingredients. I opt for organic whenever possible, to support organic farming practices.
Make your own! Consider growing (and roasting) your own pumpkin, making homemade vanilla extract, and mixing your own pumpkin pie spice. Making these ingredients at home or growing your own pumpkin can reduce packaging and transport needs while offering freshness and flavor benefits!
waste
Bowl method in place of plastic wrap. Instead of wrapping the dough in plastic wrap to rest, we use a bowl, tea towel, and plate inverted over the top to protect the dough without allowing too much moisture to escape.
Avoid parchment paper while baking. You can grease the baking sheet or place on top of a reusable baking mat during baking to avoid creating more waste with the parchment paper. When I do use parchment paper, I have a compostable version I feel comfortable adding to my backyard compost pile.
❓ frequently asked questions
Why are my pumpkin shortbread cookies soft?
Canned pumpkin in the shortbread cookie dough adds moisture that makes the cookies softer than a traditional shortbread. We offset this with a little extra flour and cornstarch, but the cookies will still be somewhat soft after baking. Remember that allowing them to cool completely will reduce the softness, and eating within a few days is best. The cookies will continue to soften over time if left at room temperature.
What does pumpkin replace when baking?
When adding pumpkin to baked goods, the amount and application will vary depending on the use. Since pumpkin has quite a bit of moisture, it is often used to replace egg, butter, or oil. When added to baked goods, pumpkin can provide body, replace some fat, serve as a binding agent, and infuse with pumpkin flavor.
What are different types of pumpkin cookies?
Pumpkin is such a versatile ingredient, it can be paired with almost any type of cookie. Soft, cake-like pumpkin cookies are common thanks to the high moisture content in canned pumpkin. These are like a cross between a cookie and a muffin. More common cookie varieties like chocolate chip, shortbread, snickerdoodle, and others will infuse some pumpkin into the dough, creating pumpkin flavor and a slightly chewier texture. You will also find pumpkin used as a stuffing or filling for thumbprint cookies, bar cookies, and cross-over desserts like a cheesecake cookie bar.
How does pumpkin affect baking?
Baking with pumpkin is a great way to create tender texture and infuse pumpkin flavor into a variety of tasty goodies! It serves a variety of uses, including binding, structure, leavening, as well as replacing a bit of fat and adding flavor. Adjust any additional fat or liquid in a recipe to accommodate the moisture from canned pumpkin, preventing a soggy or dense result. You may need to extend the bake time slightly when making cookies, quick breads, cakes, and other baked goods since pumpkin is dense and is often slower to cook through in the center. Follow the recipe instructions or test the center with a skewer or thermometer before removing from the oven.
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