Pumpkin Spice and Pecan Shortbread Cookies
If you’re a fan of buttery shortbread with a cosy seasonal twist, these Pumpkin Spice and Pecan Shortbread Biscuits are an absolute must-bake. They’re golden and crisp on the outside, tender in the middle, and full of warm autumn flavour. Think of your favourite classic shortbread, but fancied up for autumn with toasted pecans and pumpkin spice. The maple glaze adds an extra touch of seasonal sweetness.
Perfect with a cuppa, lovely in a lunchbox and brilliant for gifting – this pecan shortbread recipe is simple, satisfying and seriously tasty.
Why You’ll Love This Recipe
- All the cosy flavours – Pumpkin spice and pecans turn a basic biscuit into something special.
- Quick and easy – No eggs, no fancy equipment, and barely any fuss. Just mix, chill, and bake.
- Beautiful texture – Crisp edges and a soft, buttery centre that melts in the mouth.
- Great for sharing – Perfect for autumn gatherings, lunchboxes or wrapping up as edible gifts.
Ingredients Breakdown
Here’s a quick look at what you’ll need:
- Unsalted butter – The key to a rich, crumbly shortbread. Make sure it’s nice and soft before you start.
- Soft light brown sugar – Brings a subtle caramel note that complements the spice.
- Pumpkin spice – A blend of cinnamon, ginger, nutmeg and cloves. You can buy it ready-made or make your own.
- Plain flour – Gives the biscuits that classic shortbread bite.
- Chopped pecans – Add crunch and a warm, nutty flavour.
- Pinch of salt – Just enough to bring out all the flavours.
- Maple syrup – a touch of seasonal sweetness.
The quantity of cookies you’ll get will depend on the size of the cutter you use, and how thickly you roll the cookie dough. I rolled to around 1cm thickness and used a 3″ (7.5cm) round cookie cutter, and got 15 cookies from this mix.
Homemade Pumpkin Spice
Pumpkin spice is a classic Autumn flavour. It’s really easy to make your own from scratch, so you have some on standby. Try 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg and 1 teaspoon of ground cloves as a basic recipe, but feel free to tweak it and make it your own.
Psst…see those links? They’re Amazon affiliate links! If you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!
Pumpkin Spice and Pecan Shortbread
Equipment
- Baking Sheet
- Greaseproof Paper
- Cookie Cutter 3" round
- Small saucepan
Ingredients
For the Cookies
- 220 grams unsalted butter (1 cup), softened
- 100 grams soft light brown sugar (1/2 cup, packed)
- 1 1/2 teaspoon pumpkin spice
- 275 grams plain flour (2 1/4 cups)
- 50 grams chopped pecans (1/2 cup)
- Pinch of salt
For the Maple Glaze
- 25 grams unsalted butter (2 tablespoons)
- 80 mililitres maple syrup (1/3 cup)
- 115 grams icing sugar (1 cup), sifted
- 50 grams finely chopped pecans (1/2 cup)
Instructions
- Beat the butter, sugar and pumpkin spice in a stand mixer or large mixing bowl until soft, creamy and well combined.
- Stir in the flour, salt and chopped pecans. Mix until a soft dough forms. It might seem crumbly at first – keep going and it will come together.
- Shape the dough into a disc, wrap in cling film or baking paper and chill in the fridge for 30–45 minutes until firm enough to roll.
- Preheat your oven to 160°C (320°F) and line a baking tray with parchment paper.
- On a lightly floured surface, roll the dough to about 1cm (3/8 inch) thickness and cut into your favourite shapes. I used a 3″ fluted cutter.
- Place the cookies on the baking tray, leaving a little space between each. Bake for 13–15 minutes until just starting to turn golden at the edges.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- While the cookies are cooling, make the maple glaze.
- In a small saucepan over a low heat melt the butter and maple syrup.
- Add in the sifted icing sugar and pinch of salt, and whisk together well.
- Dip the fully cooled cookies in the glaze and put on a sheet of greaseproof paper. Sprinkle over some of the finely chopped pecans and allow to set.
- Enjoy!
Why not try some other easy shortbread recipes:
Cranberry White Chocolate Shortbread
