Make your Halloween party extra special by making these pumpkin cookies – a perfect dessert treat.
Pumpkin Seed Shortbread
- Prep Time 25 min
- Total 2 hr 40 min
- Servings 54
- Ingredients 6
Ingredients
- 1 1/2 cups butter, softened
- 1 cup sugar
- 1/2 teaspoon vanilla
- 3 1/2 cups Gold Medal™ all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup roasted salted hulled pumpkin seeds (pepitas), toasted
Instructions
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Step1In 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.
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Step2Heat 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.
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Step3Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Nutrition
95
Calories
6g
Total Fat
1g
Protein
10g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 95
- Total Fat
- 6g
- 0%
- Saturated Fat
- 3g
- 0%
- Sodium
- 60mg
- 0%
- Total Carbohydrate
- 10g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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