Description
Perfect crumbly pumpkin shortbread cookies with a maple glazed pecan on top.
Ingredients
Scale
- 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
Instructions
- In a medium bowl, stir together the soft butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula.
- 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.
- 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.
- 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).
- 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.
- Before serving, brush the pecans with the maple syrup.
Notes
- Prep Time: 6 hours
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 234
- Fat: 10 grams
- Carbohydrates: 34 grams
- Protein: 3 grams