Looking for a beautiful Thanksgiving cookie? These Pumpkin Shortbread cookies are rolled in coarse sugar and finished with a maple‑glazed pecan half. They’re easy to make and make an elegant addition to any cookie tray.
I became a true shortbread fan later in life—chocolate chip cookies may win on nostalgia and gooey appeal, but a simple, buttery shortbread has its own charm. Once you try a butter cookie like my Honey Shortbread, you’ll understand why they’re so good. These pumpkin shortbreads let quality butter and warm spices shine.
The maple‑glazed pecan is optional but adds a lovely finishing touch and makes the cookies look special for gatherings.
One advantage of baking with pumpkin is that it replaces eggs in many recipes. These cookies are moist without eggs and intentionally contain no leavening, so they remain tender and flat—classic shortbread texture.
Ingredients
- Butter. 1 stick (8 tablespoons) unsalted butter, very soft. For ideal texture, the butter should be soft enough to stir by hand but not melted—room temperature overnight works well.
- Sugar. 1/2 cup granulated sugar.
- Pumpkin. 1/4 cup canned pumpkin puree. A darker orange puree (such as Libby’s) creates a richer color, but any canned pumpkin will work.
- Pumpkin pie spice. 1/2 teaspoon.
- Nutmeg. A pinch of freshly grated nutmeg to enhance the spice flavor.
- Flour. 1 cup plus 6 tablespoons all‑purpose flour. No baking powder or baking soda is used—shortbread should not rise.
- Salt. 3/4 teaspoon fine sea salt to balance the sweetness and bring out the spices.
- Pecans. 12 pecan halves, one for each cookie (optional, but decorative).
- Maple syrup. 4 teaspoons to brush on pecans for a glossy finish.
- Coarse sugar. 1/2 cup turbinado or coarse sugar for rolling the cookie log to give sparkly, crunchy edges.
How to Make Pumpkin Shortbread
In a medium bowl, stir together the very soft butter, granulated sugar, pumpkin puree, pumpkin pie spice and nutmeg until fully combined.
Sprinkle half of the flour and the salt over the mixture and stir until incorporated. Add the remaining flour and mix again by hand until no streaks of flour remain. This takes a few minutes; avoid using an electric mixer so the dough stays dense and tender.
Turn the dough onto a sheet of parchment or wax paper. Shape it into a ball, press into a rectangle, then roll with your hands into a 6‑inch log. Wrap and refrigerate for at least 6 hours or overnight so the dough firms up for clean slicing.
When chilled, preheat the oven to 350°F (175°C). Roll the log in the coarse turbinado sugar, then slice into 1/2‑inch rounds.
Arrange the slices on a parchment‑lined baking sheet. Gently press a pecan half into the center of each cookie and bake for 15–17 minutes, until the edges begin to brown. Once cooled slightly, brush each pecan with a little maple syrup for shine and added flavor.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. The dough log freezes well for up to 3 months—thaw in the refrigerator overnight, slice and bake as directed.
Pumpkin Shortbread Cookies
Perfect crumbly pumpkin shortbread cookies topped with a maple‑glazed pecan.
15 minutes
15 minutes
6 hours
6 hours 30 minutes
Ingredients
- 8 tablespoons (4 ounces) unsalted butter, very soft
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Pinch of freshly grated nutmeg
- 1 cup plus 6 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 12 pecan halves
- 4 teaspoons maple syrup
- 1/2 cup coarse (turbinado) sugar for rolling the edges
Instructions
- In a medium bowl, stir together the soft butter, pumpkin puree, sugar and spices until smooth.
- Add half of the flour and the salt, fold in, then add the remaining flour and mix until fully combined. Do this by hand—avoid an electric mixer.
- Place the dough on parchment and shape into a roughly 6″ log. Wrap and chill for at least 6 hours or overnight.
- When ready to bake, preheat oven to 350°F. Roll the chilled log in coarse sugar, slice into 1/2″ rounds, and arrange on a parchment-lined sheet (you should get 12 cookies).
- Press a pecan half into the center of each cookie and bake 15–17 minutes, until the edges begin to brown.
- Brush the pecans with maple syrup just before serving for a glossy finish.
Notes
Store baked cookies in an airtight container at room temperature for up to 3 days. Freeze the dough log for up to 3 months; thaw in the refrigerator overnight before slicing and baking.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 234Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 26mgSodium: 120mgCarbohydrates: 34gFiber: 1gSugar: 12gProtein: 3g
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