Pumpkin Shortbread Cookies

I’ve been baking a lot lately and have seen quite a few recipes that use pumpkin puree in place of butter or oil.  The creaminess of pumpkin makes a delicious quick bread or muffin that contains relatively little fat.  I wanted to create a recipe that balanced velvety pumpkin with rich butter.  This shortbread cookie does just that, and with a shiny pecan on top to boot.

Pumpkin Shortbread Cookies
Yields 6 cookies.
  • 4 tablespoons (2 ounces) unsalted butter, very soft
  • 3 tablespoons sugar
  • 2 tablespoons pumpkin puree
  • ⅛ teaspoon cinnamon
  • pinch of freshly grated nutmeg
  • ½ cup plus 3 tablespoons flour
  • 6 pecan halves
  • 2 teaspoons maple syrup
  1. In a medium bowl, stir together the butter, pumpkin puree, sugar and spices. Stir this mixture together very well with a spatula.
  2. Add half of the flour and fold it into the dough. Add the remaining half and fold it in until blended.
  3. Place the dough on a large sheet of wax or parchment paper and roll it into a fat log about 3” long. Wrap it in plastic wrap and chill for at least 6 hours, or overnight.
  4. When ready to bake, preheat the oven to 350°. Slice the log into ½” slices and place the slices on a cookie sheet lined with parchment or a silicone mat. (You should get 6 thick cookies from the dough).
  5. 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. Before serving, brush the pecans with the maple syrup.


  1. says

    I love shortbread and adding pumpkin how wonderful…i love the pop from the pecans…i have the most beautiful pecans from hondo, texas…I would to try them in this recipe…yum


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