Buttery and perfect for fall, these Pumpkin Spice Pecan Shortbread Cookies can be enjoyed as such or with Pumpkin Spice Latte!
Recipe Snapshot
- Prep time: 75 minutes
- Cook time: 20 minutes
- Total time: 95 minutes
- Yield: 20 depending on how thick you cut them
- Category: Cookies
- Cuisine: World
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
Method
- Preheat oven to 325 F degrees. Line two baking sheets with parchment paper and set aside.
- In a bowl mix together butter and sugar. There's no need to cream them, just mix till combined. You can do this using a hand mixer or stand mixer or even your hands!
- Add flour, pumpkin pie spice, vanilla extract and mix till combined.
- Add the chopped pecans and mix till the dough comes together. If you are using a stand mixer, you will know it's done when the dough sticks to the paddle attachment.
- Divide the dough into 2 and form logs from each part. Cling wrap the dough logs and refrigerate for an hour.
- After an hour, remove the logs from the fridge and cut into thick slices. Remember the thinner you cut, the crispier the cookies would turn out to be. So cut as per your preference.
- Place all the cut cookie slices on to a baking tray lined with parchment paper.
- Top with cookies with some additional chopped pecans.
- Bake at 325 F degrees for 20 minutes or till cookies are light golden in color from bottom.
- Transfer on to a wire rack to cool completely.
- Enjoy these pumpkin spiced pecan shortbread cookies with coffee or chai!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.