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Pumpkin Shortbreads | Scottish Shortbread Recipe

Pumpkin shortbreads, a delicious shortbread made with pumpkin puree. An uber delicious snack and lovely gift for festivities.
Course Festive, Snack
Cuisine International
Keyword Christmas cookies, How to make shortbread biscuits, Pumpkin recipe, Shortbread recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5


  • Convection oven


  • 1&½ cups Whole wheat flour
  • ½ tsp cinnamon powder
  • ½ tsp all spice powder
  • ½ tsp salt
  • ¾ cup butter @ room temperature
  • ½ cup pumpkin puree


  • Preheat oven to 170C. Grease a Cookie sheet with oil and line with parchment paper.
  • Sift together flour, cinnamon, all-spice and salt. Set aside.
  • In another bowl beat butter and sugar until smooth. Add in pumpkin puree and beat until combined. 
  • Now add the dry ingredients and mix until just combined
  • Shape the dough into a log and cling wrap it and refrigerate for 15 minutes.
  • Remove the dough from fridge and cut in to thick circles and place it on the greased cookie sheet, leaving atleast an inch space between the cookies.
  • Bake in an preheated oven for 20-22 minutes or until the sides start to brown.
  • Let cool in pan for 5-10 minutes and then remove from pan and transfer to a wire rack.  Let it cool completely, store it in an air-tight container.
  • The above measurements might yield approximately 18-20 shortbreads, depending upon the size and thickness one shapes them.