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Pumpkin Seed Shortbread

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

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  • Prep Time 25 min
  • Total Time 2 hr 40 min
  • Servings 54

Ingredients

1 1/2
cups butter, softened
1
cup sugar
1/2
teaspoon vanilla
3 1/2
cups all-purpose flour
1/4
teaspoon salt
3/4
cup roasted salted hulled pumpkin seeds (pepitas), toasted

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LOCATION

Directions

  • 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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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