Pumpkin Seed Shortbread

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

  • 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
  • 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.

Expert Tips

Use metal cookie cutters to easily cut through pumpkin seeds in this dough.

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.