Spiced Pumpkin Shortbread Cookies. Super simple, extra delicious, and perfectly sweet shortbread cookies made with nutty brown butter, pumpkin butter, brown sugar, and pumpkin spice. Each cookie is rolled in sweet cinnamon sugar before baking – yum! Once the cookies are baked, I highly recommend going one step further and drizzling them with chocolate. These cookies are wonderful for entertaining, but equally great for snacking. Oh, and they’re perfect for gifting too!
As we draw closer to Halloween and the end of October, I’m starting to think more and more about the upcoming holiday season. I am just SO excited. This year will be really special and I’m looking forward to sharing some yummy recipes with you all!
I’ve started planning my Thanksgiving menus and brainstorming recipes for the month. There are so many fun things to plan for, we need only the best recipes this time of year!
When it comes to Thanksgiving, one of the cookies that’s always a part of my family’s celebrations is a shortbread cookie.
As a child, my mom would spend Thanksgiving in Pennsylvania with my grandpa’s side of the family. And until we moved to Colorado, I did too. My aunt would always have her famous turkey cookies out for snacking. Mom talks about these cookies every single year!
Because mom loves those cookies so much, I always make my own shortbread cookie every year. I, however, like to switch it up.
This year, it’s these amazing, delicious pumpkin shortbread cookies! Oh my goodness, we all enjoyed these so much!
Here are the details
Step 1: brown the butter
As with many of my cookie recipes, start by browning half of the butter. But only half! For the best flavor, brown the butter, and for the best cookie texture, use softened butter.
The mix of the two is the perfect combination for this style of shortbread cookie.
Step 2: make the cookie dough
Next, mix the brown butter with soft room-temperature butter. I prefer to use salted organic European style 85% fat butter. I like using Straus, this butter gives the best flavor and texture.
Then mix in the brown sugar, pumpkin butter, and vanilla.
For the dry ingredients, add flour, pumpkin pie spice, and salt. Mix until the dough forms.
Step 3: chill the dough
Divide the dough in half and roll each into a log.
Wrap the log of dough up with parchment paper and chill in the fridge until very firm. At least an hour or even overnight. This is a great dough to make ahead of time! And wonderful to gift during the holidays too!
Step 4: slice n’ bake
Once the dough is chilled, slice it into cookies, and get baking!
I adore a slice-bake-style cookie, especially for holiday entertaining. I can prepare the dough ahead of time and then, and here’s the secret, bake the cookies while your guests arrive. Just be sure to set a loud timer!
This is the most inviting and cozy way to welcome guests!
Step 5: dip, drizzle, and dunk in chocolate
The final step is optional, but of course, I highly recommend it! Dip each cookie into melted chocolate. The chocolate tastes so delectable when drizzled over these yummy pumpkin shortbread cookies.
I use a rich dark chocolate and then add a small pinch of sea salt.
The tiny pinch of salt creates a cookie that pretty much no one can stop snacking on! Everyone will enjoy these!
They’re sweet, nutty, and buttery, with amazing pumpkin flavor. And just the right amount of chocolate, plus a tinsy bit salty too.
Yumm!! And, these are really easy! We all can love that!
Looking for other sweet pumpkin recipes? Here are my favorites:
Lastly, if you make these Spiced Pumpkin Shortbread Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spiced Pumpkin Shortbread Cookies
Servings: 24 cookies
Calories Per Serving: 134 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 1/2 sticks (12 tablespoons) salted butter, at room temperature
- 1/2 cup pumpkin butter
- 1 tablespoon vanilla extract
- 1/4 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 large egg, beaten
- 1/2 cup coarse turbinado sugar
- 1 tablespoon cinnamon
- flaky sea salt
- 1 1/2 cups semi-sweet or milk chocolate, melted
- 1. Add 6 tablespoons butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a large heatproof bowl. 2. Beat together the remaining 6 tablespoons of butter, the cooled browned butter, pumpkin butter, brown sugar, and vanilla until creamy. Add the flour and pumpkin pie spice. Mix until combined. If the dough is too sticky to form a ball, add 2-4 tablespoons of flour. 3. Place the dough on a large piece of parchment paper. Divide in half and shape each ball into a log around 6 inches long. Chill 1-2 hours, or up to 5 days.4. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 5. On a plate, mix the coarse sugar, cinnamon, and a pinch of salt. Unwrap the logs and place them on a cutting board. Brush with the beaten egg and roll in the coarse sugar to coat. Cut 11-12 cookies from each log.6. Arrange the cookies on the prepared baking sheet. Bake 12-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 7. Drizzle the chocolate over each cookie and sprinkle with flaky sea salt. Enjoy a couple with that melty chocolate!
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To Make Ahead: the dough log can be kept in the fridge for up to 5 days. To Freeze: slice the chilled log into cookies, then rewrap the log and freeze for up to 3 months. To bake, let the cookies thaw on the baking sheet for 5-10 minutes, then bake as directed, adding an additional 1-2 minutes if needed.