I love this recipe because it combines everything I adore about fall baking—warm spices, nutty pecans, and maple sweetness—in one elegant cookie. The dough comes together quickly, and the texture is beautifully crumbly yet tender. The maple glaze makes them look polished without much effort, and they hold up perfectly for sharing or storing. Whether I’m baking for guests or just treating myself, these cookies always make the kitchen smell amazing and taste even better.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by beating the softened butter, sugar, and pumpkin spice in my stand mixer (or with a hand mixer) until the mixture is soft, creamy, and well combined.
Next, I stir in the flour, salt, and chopped pecans. The dough might look a bit crumbly at first, but I keep mixing until it comes together into a smooth, soft dough. Once ready, I shape it into a disc, wrap it in cling film or baking paper, and chill it in the fridge for about 30–45 minutes, just until it’s firm enough to roll out.
While the dough chills, I preheat my oven to 160°C (320°F) and line a baking tray with parchment paper. Once chilled, I roll the dough on a lightly floured surface to about 1 cm (3/8 inch) thickness and cut out shapes using my favorite cookie cutter—usually a 3″ fluted round cutter.
I arrange the cookies on the prepared baking tray, leaving a little space between each, and bake for 13–15 minutes, just until the edges start to turn golden. I let them cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, I prepare the maple glaze. In a small saucepan, I melt the butter and maple syrup together over low heat. Once melted, I whisk in the sifted icing sugar and a small pinch of salt until smooth and glossy.
When the cookies are fully cooled, I dip the tops into the glaze and place them on parchment paper. I sprinkle finely chopped pecans on top of each glazed cookie and let them set until the glaze firms up.
Servings and Timing
This recipe makes about 15 cookies. Prep time: 10 minutes Chill time: 1 hour Cook time: 13 minutes Total time: 1 hour 23 minutes
Variations
Sometimes I add a touch of orange zest to the dough for a citrusy twist. If I want extra spice, I increase the pumpkin spice slightly or add a pinch of cinnamon or nutmeg. For a festive version, I drizzle white chocolate over the glaze once it sets. When I’m baking for someone who can’t have nuts, I simply skip the pecans—the cookies still taste amazing.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They keep their crispness beautifully and are even better after a day when the flavors have deepened. If I want to freeze them, I do so before glazing—once cooled, I freeze the plain cookies for up to 2 months. When I’m ready to serve, I thaw them at room temperature and add the maple glaze fresh.
FAQs
Can I use store-bought pumpkin spice?
Yes, I often use pre-mixed pumpkin spice, but homemade blends work beautifully too.
Can I make the dough ahead of time?
Absolutely. I prepare the dough up to 2 days in advance and keep it chilled until I’m ready to bake.
Can I use salted butter?
If I do, I skip the pinch of salt in the recipe.
What if I don’t have maple syrup?
Honey or golden syrup works as a substitute, though maple gives the best flavor.
How do I know when the cookies are done?
I bake them until the edges are lightly golden—they’ll continue to firm up as they cool.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend, and they come out perfectly.
Can I toast the pecans first?
Toasting enhances their flavor, so I often do—it makes the cookies extra aromatic.
How thick should I roll the dough?
About 1 cm (3/8 inch) thick gives the best texture—crispy on the edges and tender in the middle.
Can I skip the glaze?
Definitely. The cookies are delicious plain, but the glaze adds a lovely sweetness and shine.
Can I double the recipe?
Yes, this recipe doubles easily, which is great if I’m baking for a crowd or giving them as gifts.
Conclusion
I love how these pumpkin spice and pecan shortbread cookies bring the warm, cozy flavors of autumn into every bite. The buttery shortbread base, the hint of spice, and the maple glaze make them irresistible. They’re simple, elegant, and perfect for sharing—or for enjoying quietly with a cup of tea on a crisp fall afternoon.
Buttery, crisp pumpkin spice and pecan shortbread cookies topped with a glossy maple glaze and chopped pecans. These cozy autumn treats are filled with warm spice and nutty flavor—perfect for gifting or enjoying with tea or coffee.
Ingredients
For the Cookies:
220 g (1 cup) unsalted butter, softened
100 g (1/2 cup) soft light brown sugar, packed
1 1/2 tsp pumpkin spice
275 g (2 1/4 cups) plain flour
50 g (1/2 cup) chopped pecans
Pinch of salt
For the Maple Glaze:
25 g (2 tbsp) unsalted butter
80 ml (1/3 cup) maple syrup
115 g (1 cup) icing sugar, sifted
50 g (1/2 cup) finely chopped pecans
Instructions
In a mixing bowl, beat softened butter, brown sugar, and pumpkin spice until creamy and well combined.
Stir in flour, salt, and chopped pecans. Mix until a soft dough forms. Shape into a disc, wrap, and chill for 30–45 minutes until firm.
Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
Roll dough to 1 cm (3/8 inch) thick on a lightly floured surface. Cut out shapes with a 3-inch cookie cutter.
Place cookies on the tray and bake for 13–15 minutes until edges turn lightly golden. Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, melt butter and maple syrup together in a small saucepan over low heat. Whisk in icing sugar and a pinch of salt until smooth and glossy.
Dip cooled cookies into the glaze and place on parchment paper. Sprinkle with finely chopped pecans and let set until firm.
Notes
Add orange zest to the dough for a citrus twist.
Increase pumpkin spice or add cinnamon or nutmeg for extra warmth.
Toast pecans before adding for deeper flavor.
For a festive look, drizzle white chocolate over the set glaze.
Skip pecans for a nut-free version—they’re still delicious.
Freeze unglazed cookies for up to 2 months and glaze after thawing.
