Recipe: Pumpkin Shortbread Cookies

Ingredients

Preheat the oven to 350°F and prepare a baking sheet with parchment paper.
Squeeze moisture out of the pumpkin puree using a clean dish towel or paper towels.
Melt the butter in a saucepan over medium heat until it turns a medium nutty brown color.
Combine the prepared pumpkin puree with the browned butter, whisking until well mixed.
In a large bowl, whisk together the dry ingredients.
Pour the pumpkin and butter mixture into the dry ingredients and stir until combined.
Roll the dough out between two sheets of parchment paper to about ¼-inch thick and refrigerate for 5 minutes.
Cut out rounds from the dough and transfer them to the baking sheet.
Bake for 10 to 12 minutes until the tops lose their shiny appearance.
Cool the cookies on the tray for at least 20 minutes.
For the drizzle, melt the chocolate and oil in a microwave-safe bowl and drizzle over the cooled cookies.

Servings

40 small cookies

Calories

Total fat

Total carbohydrates

Total protein

Sodium

50mg

Cholesterol

10mg