Description

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

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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.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 13g
Sodium: 45mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg