Spiced Pumpkin Shortbread Cookies Recipe

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Pumpkin-spiced shortbread. Shortbread cookies with nutty brown butter, pumpkin butter, brown sugar, and pumpkin spice are simple, tasty, and sweet. Rolling each cookie in cinnamon sugar before baking is delicious! I recommend chocolate-drizzling the cookies after baking.  

– 1 1/2 sticks (12 tablespoons) salted butter – 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

Ingredient

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Add 6 tablespoons butter to a small saucepan over medium heat. Cook until butter browns, 3–4 minutes. Remove from heat and place in a large heatproof bowl.  

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Step 1

Instructions

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Mix the remaining 6 tablespoons butter, cooled browned butter, pumpkin butter, brown sugar, and vanilla until smooth. Add flour and pumpkin pie spice. Combine. If the dough is too sticky to form a ball, add 2-4 tablespoons flour.  

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Step 2

Put the dough on a big parchment paper. Split each ball in half and form it into a 6-inch log. Chill 1-2 hours or 5 days.  

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Step 3

Heat the oven to 350°F. Parchment a baking sheet. Mix coarse sugar, cinnamon, and a touch of salt on a dish.   

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Step 4

Unwrap and set logs on a cutting board. Roll in coarse sugar after brushing with beaten egg. Cut 11-12 cookies per log.  

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Step 5

Put the cookies on the baking sheet. Bake until sides are golden brown, 12-14 minutes. Leave cookies on baking sheet to cool.   

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Step 6

Top each cookie with chocolate and flaky sea salt. Enjoy a couple with melty chocolate!  

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Step 7

Floral Separator

Also see

Brown Butter Pumpkin Oatmeal Latte Cookies Recipe