Pumpkin Seed Shortbread

Pumpkin Seed Shortbread

Make your Halloween party extra special by making these pumpkin cookies – a perfect dessert treat.

Prep Time



Total Time






1 1/2
cups butter, softened
cup sugar
teaspoon vanilla
3 1/2
cups all-purpose flour
teaspoon salt
cup roasted salted hulled pumpkin seeds (pepitas), toasted
  1. In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours.
  2. Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts.
  3. Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Makes 54 servings (1 cookie)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Technique Tip
Use metal cookie cutters to easily cut through pumpkin seeds in this dough.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 95
    • Total Fat 6g
      • (Saturated Fat 3g,),
    • Sodium 60mg;
    • Total Carbohydrate 10g
      • (Dietary Fiber 0g,
    • Protein 1g;
    Percent Daily Value*:
      • 1/2 Starch;
      • 1/2 Other Carbohydrate;
      • 1 Fat;
      Carbohydrate Choices:
      • 1;
      *Percent Daily Values are based on a 2,000 calorie diet.