Learn everything you need to know to make food processor cookie dough with these easy holiday chocolate shortbread cookies. Fresh hazelnuts and pumpkin spice added to make them even more festive. It’s also got flavored creamer baked right in!
I’m so excited about the holidays coming up and seasonal desserts like these Pumpkin Spice Chocolate Shortbread Cookie Sandwiches. They’re guaranteed easy and fun to make.
While these are technically shortbread cookies, just consider them breakfast pastries and you can enjoy them any time, especially with a cup of coffee. It’s ok, no one will judge.
What’s the difference between a Sugar Cookie and Shortbread Cookie?
Although these two cookies may look pretty similar there are differences between them. Shortbread cookies have a high density of butter or shortening, hence the name shortbread.
The quantity of butter gives shortbread its rich, buttery and flaky taste whereas a sugar cookie is much crisper. Traditional shortbread should be baked at a low temperature to maintain an even color throughout. Sugar cookies are often baked at a higher temperature so the sugar melts and caramelizes.
Ingredients for making Pumpkin Spice Chocolate Shortbread Cookies
- All-purpose flour
- Hazelnuts
- Salt
- Pumpkin pie spice: use store-bought or make your own
- Butter: make sure it’s at room temperature
- Powdered sugar
- Flavored creamer: choose your favorite flavor to mix in
- Chocolate-hazelnut spread
Answers for common shortbread cookie questions:
Do shortbread cookies have eggs? No, they don’t have eggs. They are mainly made with flour, butter, and sugar, which makes them crumbly and a bit drier than traditional cookies.
What type of sugar should I use for shortbread cookie? Granulated sugar is most common, but I used powdered sugar in this recipe to make them a bit more crumbly.
How do I make shortbread cookies easy? A time-saving and fail-proof way to make cookie dough is with a food processor. Not special stirring or working the dough needed, and it’s done in seconds. See the section below more details on food processor cookie dough.
Pulse cookie dough in the food processor until it looks like this:
How to make food processor dough
You can use a food processor to make quick and easy dough or batters. This chocolate shortbread cookie recipe is designed with that in mind. To make the hazelnut flour mix you’ll need a food processor.
Here are a few simple steps to make food processor dough:
- Start by making your own homemade hazelnut flour mixture. Simply pulse hazelnuts with all-purpose flour.
- If you process the hazelnuts on their own for too long, it creates a nut butter. The all-purpose flour soaks up some of the oils and keeps it from binding into nut butter.
- Add in and process rest of ingredients to create the food processor cookie dough.
Pro tip: If you do want to make your own nut butter, simply pulse nuts in a food processor until it forms into nut butter. Hazelnut, cashew, and peanut butter are some of my favorites.
Add flavored creamer to the shortbread cookie dough
Have a lot of creamer and don’t know what to do with it? Try baking with it as it makes a great flavored substitute for milk. It adds a hint of sweetness beyond sugar and softens up the texture a bit.
Use your favorite hazelnut spread such as Nutella to wedge creamy goodness between dense, moist and crumbly chocolate hazelnut shortbread cookies.
Do you need to chill shortbread cookie dough?
Shortbread dough should be chilled before baking because it contains a high amount of butter. If the butter is at room temperature when they are baked the cookies will spread out more and will result in flat, spread out cookies.
What about softened butter?
It’s important to use softened (room temperature) butter to make the shortbread cookies. Otherwise, the dough will turn out lumpy and will result in uneven baking.
Just be sure to chill the dough so the butter can harden again before baking.
Shortbread Cookie Tips
- Adding flour to hazelnuts helps prevent it from forming into nut butter, but don’t over-pulse
- You can use any flavor sweetened creamer you’d like, but recommend pumpkin spice flavor if you can find it
- Use softened or room temperature butter when mixing the dough to ensure it mixes evenly
- Freezing prepared shortbread dough is a critical step as it makes it the right firmness for slicing and baking
- Baked cookies can be stored in an airtight container for up to 1 week or stored in the freezer
Recipe at-a-glance:
Flavor profiles: Rich nutty and chocolate flavors, with a hint of pumpkin spice and sweetness.
Texture: Creamy filling between dense, moist and crumbly shortbread cookies.
More holiday cookie recipes you may like:
- Fail-proof Sugar Cookie Recipe for Decorating
- Flour-Free Edible Gingerbread Cookie Dough
- Chewy Cashew Toffee Cookies
- Almond Tangerine Butter Cookies
Leave a comment below and star rating if you made this recipe or want to share your thoughts.
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Pumpkin Spice Chocolate Shortbread Cookies
Ingredients
- 2 cups all-purpose flour
- 1 cup chopped hazelnuts, divided
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
- 1 ¾ sticks butter, softened
- ¾ cup powdered sugar
- 1/8 cup flavored creamer, plus 2 tablespoons
- ½ cup chocolate-hazelnut spread
Instructions
- In a food processor pulse together flour, ½ cup of hazelnuts, salt and pumpkin pie spice; about 1 minute until finely ground. Transfer to a medium bowl.
- In the processor pulse butter, powdered sugar and 1/8 cup creamer until smooth. Add flour mixture. Cover and process with pulses just until a dough forms, scraping sides as necessary. Add remaining ½ cup hazelnuts and pulse just until mixed in.
- Divide dough in half and roll into two 8-inch rolls, about 1-½ inch thick. Wrap in plastic wrap and freeze 30 minutes to firm.
- Preheat oven to 350º F. Unwrap cookie rolls and place on a cutting board. Slice into even pieces, about ¼-inch thick. Place slices onto a parchment lined baking sheet and bake 12–15 minutes, until edges are golden. Remove from oven and cool on wire rack.
- In a small bowl mix together chocolate-hazelnut spread and about 2-tablespoons creamer to make filling. Spread desired amount to create a thin layer onto bottoms of half of cookies. Place reaming cookies bottom side down on filling to create shortbread sandwiches.
Notes
- Adding flour to hazelnuts helps prevent it from forming into nut butter, but don't over-pulse
- You can use any flavor sweetened creamer you'd like, but recommend pumpkin spice flavor if you can find it
- Use softened or room temperature butter when mixing the dough to ensure it mixes evenly
- Freezing prepared shortbread dough is a critical step as it makes it the right firmness for slicing and baking
- Baked cookies can be stored in an airtight container for up to 1 week or stored in the freezer
Recipe adapted from Better Homes and Gardens: Fall Baking. 2014. Print.
What an amazing combination of flavours and perfect for fall. I never thought of combining pumpkin spices with Nutella but it’s such a great combo!
I love the ‘Pumpkin Season’ for recipes like this one! This has all my most favorite spices & flavorings-delish!!
Yes it’s great for the holidays! Thanks beth.
These are brilliant! They were so easy and have so much flavor!! I will be making again and again!
That’s so great to hear Kim! I appreciate the feedback.
What a great way to start my day; I will definitely be making this over the weekend! Looks delicious!
Thanks Sara!
Oh my gosh, these flavors are so good! I’m making another batch tomorrow!
These looks and sounds so delicious and easy to make. You have explained it so well! Can’t wait to bake them.
Thanks Sonia and glad all the tips were useful. Enjoy!
Wow that’s wonderful feedback Deanne. Thanks so much!
This is such an amazing combination of flavors! I can’t wait to make these!
Ooh, these sound perfect for the holidays! I just love the idea of adding creamer to the filling. Definitely perfect for that extra flavor.
These look really great, and sound like they are absolutely delicious!
Delish! Better serve these at a party or I will eat these all on my own!
These look so simple and tasty! Love the crumbly & flaky dough!
Oh my goodness, these look amazing!
Looove anything with hazelnuts – one of my favorite nuts (second to cashews of course). This looks delicious. Enjoy your Friendsgiving — with you cooking I’m sure it will be delicious!!
Yum!! I love shortbread cookies… and with pumpkin flavoring?! Can’t wait to try!
Gah!! Are you trying to dehydrate me from my drooling so much???
My husband and I love pretty much anything hazelnut so this is right up our alley. They look and sound delicious!
What gorgeous little cookies! Perfect for the holidays. I love the hazelnut + chocolate + pumpkin combo.
Thanks so much Celia! I hope you enjoy and have a wonderful holiday season!
Loved it! Hazelnut spread is my favorite and this looks so good!
It pretty dang good, I agree. Thanks Shadi!
Totally making these for a christmas cookie exchange this year!
You totally should! Thanks Ashley!
These look perfect! Love pumpkin and chocolate together:)
Thanks so much Terumi! Glad you like the combo.
These are so cute! and they look great!
Thanks Hayli!
Yes, please! Let’s just ruin my diet right now, LOL! These look amazing!
Haha I’m on a diet (mostly) but totally incorporated some of these in. Luckily my girlfriend ate most of them. She asked me never to make them again for that reason, but pretty sure she didn’t actually mean it. Thanks Leah!
These cookies look scrumptious! I love shortbread cookies and hazelnuts. The pumpkin and chocolate put it over the top! Pinning!
Me too! Still crumbly and flaky, but slightly chewy. Thanks Jessa!