Pumpkin Oat Shortbread Cookies

Name: Pumpkin Oat Shortbread Cookies
Yield: 12 Cookies
Cuisine: Oats

These Pumpkin Oat Shortbread Cookies combine cosy autumn flavours with a classic buttery bake for the perfect treat!

Cooking Time 30 minutes

Skill Level Easy

Serves 12 Cookies

Ingredients

For the oat shortbread

100g Mornflake Creamy Superfast Oats
150g plain flour
150g unsalted butter, softened
65g icing sugar
1 tsp vanilla extract
½ tsp ground cinnamon
Pinch of salt

For the decoration

Approx. 200g orange fondant icing
Small amount of green fondant icing, optional
Icing sugar, for rolling
1–2 tsp apricot jam or edible glue

Shop the ingredients

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

98 reviews

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Method

Blend the Mornflake Creamy Superfast Oats until fine.
Beat the softened butter and icing sugar together until smooth, then mix in the vanilla.
Add the blended oats, plain flour, cinnamon and salt. Mix until a soft dough forms.
Wrap the dough and refrigerate for 30 minutes.
Preheat the oven to 180°C / 160°C fan and line a baking tray with baking paper.
Roll the chilled dough to approximately 5–6mm thick and cut into pumpkin shapes using a cookie cutter.
Transfer to the prepared baking tray and chill again for 10–15 minutes.
Bake for 12–15 minutes, until the edges are just beginning to turn golden. Leave to cool completely.
Roll the orange fondant to around 2–3mm thick and cut out pumpkin shapes using the same cutter.
Brush each cooled cookie with a very small amount of warmed apricot jam or edible glue and place the fondant on top.
Using a blunt modelling tool or the back of a butter knife, gently press curved grooves into the fondant to create pumpkin segments. Be careful not to cut all the way through the icing.
If desired, finish each pumpkin with a small green fondant stalk.

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