Pecan shortbread cookies made perfect for fall with a hint of pumpkin pie spice. With just a few pantry staples, these cookies are buttery, tender, and ideal for cozy afternoons.
Cookies are one of the easiest and most satisfying things to bake. Shortbread, in particular, is simple and reliable — it needs only butter, sugar, and flour, and you don’t even need a mixer. For a seasonal twist, these Pumpkin Spice Pecan Shortbread Cookies add warm spice and crunchy pecans to the classic shortbread base.
These pecan shortbreads have the ideal shortbread texture: rich, buttery, and slightly crumbly. The pecans contribute a pleasant crunch and nutty flavor — avoid chopping them too finely so they remain noticeable in each bite. A measured amount of pumpkin pie spice brings autumnal warmth without overpowering the dough.
Shortbread pairs beautifully with hot beverages. Enjoy these cookies with chai or coffee for a comforting treat. If you find them as irresistible as I do, plan to bake with restraint — they’re hard to stop eating once they’re fresh from the oven.
These cookies are perfect for cookie season and holiday gatherings. They’re simple to make, easy to scale, and can be sliced thick for a tender bite or thin for a crisp cookie. Try them plain or pair them with a pumpkin spice latte for a truly festive combination.
Method
Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper and set aside.
In a bowl, combine softened butter and sugar; there’s no need to over-cream them — mix until evenly combined. This can be done by hand, with a hand mixer, or with a stand mixer.
Add the flour, pumpkin pie spice, and vanilla extract, and mix until the dough begins to come together.
Fold in the chopped pecans. Keep the pieces fairly large—about 5–6 pieces per pecan—so the texture remains noticeable. If using a stand mixer, the dough is ready when it starts to cling to the paddle attachment.
Divide the dough into two portions and shape each into a log. Wrap tightly in plastic wrap and refrigerate for about an hour to firm up.
After chilling, unwrap the logs and slice into rounds. Thinner slices will bake crisper; thicker slices will be more tender. Arrange the slices on the prepared baking sheets, leaving space between each cookie.
Top each cookie with a few extra chopped pecan pieces if desired.
Bake at 325°F for about 20 minutes, or until the cookies are lightly golden on the bottoms and just set along the edges. Transfer the cookies to a wire rack to cool completely.
* Optionally add a pinch of cinnamon for extra warmth.
* You can also roll and cut the dough with cookie cutters for different shapes.
Pumpkin Spice Pecan Shortbread Cookies
Ingredients
- 1.5 sticks unsalted butter, at room temperature
- 1.5 cups all purpose flour
- ½ cup granulated white sugar
- ½ cup chopped pecans, more to top the cookies later
- 1.25 teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
Instructions
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Preheat oven to 325°F. Line baking sheets with parchment paper.
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Mix butter and sugar until combined. No need to over-cream.
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Add flour, pumpkin pie spice, and vanilla; mix until combined.
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Stir in chopped pecans until the dough comes together.
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Divide dough in two, shape into logs, wrap, and chill for 1 hour.
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Slice logs to your preferred thickness and place on prepared sheets.
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Top with extra pecans if desired.
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Bake for about 20 minutes, or until the bottoms are light golden.
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Cool on a wire rack and enjoy with coffee or chai.
Nutrition
Nutrition information is an approximation.
Additional Info
Pumpkin Spice Pecan Shortbread Cookies
