From chef Scott Cioe

Pumpkin Shortbread
Photo Credit: Park Hyatt New York


  • 1 1/2 cups all-purpose flour
  • 3/4 cup plus 1 tablespoon cake flour
  • 2/3 cup butter, softened
  • 1/2 cup plus 1 tablespoon confectioner’s sugar
  • 1/4 teaspoon salt
  • 2 tablespoons freeze-dried pumpkin powder


  1. In a mixer with a paddle attachment, cream butter, confectioner’s sugar and salt on medium speed until combined. Add remaining ingredients and mix on low speed just until it becomes a dough.
  2. Place dough in between two pieces of parchment paper. Roll out dough evenly to about 1/4 inches thickness.
  3. Cut out desired cookie shapes and refrigerate for 30 minutes.
  4. Remove from refrigerator and bake at 325 degrees for 12-14 minutes until light color is achieved.
  5. Let cool at room temperature and enjoy.