How to Cook Delicious Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice. These are simple shortbread cookies with a few ingredients and spiced with fall spices. I used coconut oil and non dairy yogurt in these. Its fall so these are Pumpkin Pie Spice Shortbread Cookies.

Made with few simple ingredients, these will be your new favorite fall treat! These pecan shortbread cookies are exactly how a shortbread should be - so buttery and delicious. These Pumpkin Shortbread Cookies made with browned butter and pumpkin puree are lightly spiced, the perfect combo of crunchy and crumbly, and full of pumpkin flavor. You can cook Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice

1. You need 1/4 cup to 1/2 cup of Powdered Jaggery or Brown Sugar.
2. You need 1/4 cup of Coconut Oil.
3. You need 2 1/2 tablespoons of Hung Yoghurt (Use dairy free yoghurt for vegan version).
4. Prepare 1 teaspoon of Vanilla extract.
5. You need 3/4 teaspoon of Ground cinnamon.
6. Prepare 1/2 teaspoon of Ginger powder.
7. You need Big pinch of Ground nutmeg.
8. Prepare Big Pinch of Ground cloves.
9. It's 1/2 teaspoon of Salt.
10. You need Big Pinch of Baking Soda.
11. You need 1/2 cup of Sprouted ragi flour.
12. You need 1/2 cup of Bajra flour (pearl millet).
13. Prepare 1/2 cup of - Whole wheat flour.
14. It's 1/2 cup of - Pitted and chopped dates.
15. You need Small handful of Raisins.
16. It's Handful of Chopped cashew small.
17. You need Handful of Chopped almonds small.

When I started planing recipes to share this fall, one of the first things I wanted to make was pumpkin shortbread cookies. This recipe for Pumpkin Shortbread Cookies turns out a lightly sweetened cookie, perfect for dunking in morning coffee or tea. Add pumpkin puree, vanilla and spices. Beat until everything is mixed well.

Ragi, Bajra and Wholewheat Shortbread Cookies with Pumpkin Pie Spice instructions

1. Add the flour(s) into a bowl. Stir in baking soda and salt..
2. In a bowl cream the coconut oil, sugar and yogurt until smooth and creamy. You can use a hand mixer or simply whisk by hand. I whisked it by hand..
3. Add in the vanilla and spices. Mix well..
4. Add the flour into the wet ingredients and mix well. Add chopped dates and nuts and mix thoroughly..
5. Combine well into a soft dough..
6. Cling wrap the dough and chill in refrigerator for 30 minutes..
7. Preheat the oven to 325 degrees Fahrenheit. Remove the dough from the refrigerator. Shape cookies into desired shape. (you can also alternately roll out the dough and make shapes with cookie cutters) Arrange the cookies on a greased baking tray..
8. Bake for 19 to 20 minutes (oven times may vary) or till the edges just start to change color. Cool completely and store in an air-tight container. (don't worry if the cookies are slightly soft after baking, they will harden as they cool down).

The dough may end up to be a bit sticky. Press crust into the prepared baking dish in an even layer and set aside. My family prefers this to traditional pumpkin pie, which is just fine with me. It feeds a crowd, so I need to make only one dessert instead of several pies. In a bowl, combine the eggs, pumpkin, salt, spices and remaining sugar.

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