Pumpkin Shortbread Cookies: 12 Irresistible Fall Treats

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Pumpkin Shortbread Cookies are a delightful treat that brings the cozy flavors of fall right to your kitchen. These cookies are perfect crumbly shortbread pumpkin treats, featuring a rich pumpkin-infused flavor and topped with a maple glazed pecan. They’re an ideal choice for any autumn gathering, especially during Thanksgiving celebrations. With their irresistible sweetness and tender texture, these cookies will quickly become a favorite in your home.

Why You’ll Love This Pumpkin Shortbread Cookies

This easy pumpkin shortbread recipe is not only simple to follow but also incredibly rewarding. Here are a few reasons why you’ll fall in love with these soft pumpkin shortbread cookies:

They have a rich pumpkin flavor that perfectly captures the essence of fall.
The use of pumpkin pie spice and nutmeg adds a warm, aromatic touch.
They’re incredibly easy to make, making them perfect for all bakers.
These cookies are versatile and can be made gluten-free or vegan if needed.
They can be decorated with icing or enjoyed plain, creating endless pumpkin shortbread cookie variations.
They are an excellent choice for holiday baking, especially for Thanksgiving.

Ingredients for Pumpkin Shortbread Cookies

Gather these items:

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 flour
3/4 teaspoon salt
12 pecan halves
4 teaspoons maple syrup
1/2 cup coarse (turbinado) sugar for rolling the edges of the cookies in

How to Make Pumpkin Shortbread Cookies Step-by-Step

Step 1: In a medium bowl, stir together the soft butter, pumpkin puree, sugar, and spices. Stir this mixture together very well with a spatula.
Step 2: Add half of the flour and salt, and fold it into the dough. Add the remaining half and fold it in until blended. This takes a few minutes to do by hand, but don’t use an electric mixer.
Step 3: Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 6” long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.
Step 4: When ready to bake, preheat the oven to 350°. Unwrap the log, and roll it in the coarse sugar to coat the edges of the cookies. Then, slice the log into 1/2” slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 12 thick cookies from the dough).
Step 5: Press a pecan half into the center of each cookie gently. Bake for 15-17 minutes, until cookies appear done and the bottom of the cookies are beginning to brown around the edges.
Step 6: Before serving, brush the pecans with the maple syrup.

Pro Tips for the Perfect Pumpkin Shortbread Cookies

Keep these in mind:

Use very soft butter for a smooth dough.
Don’t rush the chilling process; it helps the flavors to meld and the cookies to maintain their shape.
For an added touch, try decorating the cookies with a light icing made from powdered sugar and milk.
These cookies can be made gluten-free by using a gluten-free flour blend.

Best Ways to Serve Pumpkin Shortbread Cookies

Here are some delightful serving ideas:

Pair these cookies with a hot cup of chai or pumpkin spice latte for a cozy afternoon.
Serve them on a platter during holiday gatherings for a beautiful presentation.
Top them with a simple icing for extra sweetness, or enjoy them plain for a more traditional flavor.

How to Store and Reheat Pumpkin Shortbread Cookies

These cookies can be stored in an airtight container at room temperature for up to a week. If you want to prep them ahead of time, you can freeze the dough log before slicing and baking. When ready to bake, just slice and bake directly from the freezer, adding a couple of extra minutes to the baking time.

Frequently Asked Questions About Pumpkin Shortbread Cookies

What’s the secret to perfect Pumpkin Shortbread Cookies?

The secret lies in using very soft butter and not rushing the chilling time. This ensures a crumbly texture that melts in your mouth. Additionally, allowing the flavors to blend during chilling enhances the overall taste.

Can I make Pumpkin Shortbread Cookies ahead of time?

Absolutely! You can prepare the dough in advance and chill it for up to two days. Alternatively, freeze the dough for longer storage, making it easy to bake fresh cookies whenever you like.

How do I avoid common mistakes with Pumpkin Shortbread Cookies?

Avoid overmixing the dough, as this can lead to tough cookies. Also, ensure you measure flour accurately, as too much can affect the texture. Follow the chilling time closely for the best results.

Variations of Pumpkin Shortbread Cookies You Can Try

Here are some fun variations to consider:

For a chocolate twist, add pumpkin shortbread cookies with chocolate chips.
Try gluten-free pumpkin shortbread cookies using a gluten-free flour blend.
Make them vegan by substituting the butter with coconut oil and using a dairy-free chocolate option.
For a festive touch, drizzle with icing for pumpkin shortbread cookies with icing.

Pumpkin Shortbread Cookies: 12 Irresistible Fall Treats - Pumpkin Shortbread Cookies - main visual representation

For more delicious fall recipes, check out our Gingerbread Cheesecake Cookies or Best Zucchini Bread Recipe.

Pumpkin Shortbread Cookies: 12 Irresistible Fall Treats - Pumpkin Shortbread Cookies - additional detail

For more tips on baking, you can visit Delicious Cinnamon-Spiced Veggie Loaf for a savory option.