Name: Spiced Pumpkin Shortbread Cookies Recipe
Prep time: 20 min
Cook time: 14 min
Total time: 1 h 34 min
Cuisine: American
Ingredients: 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

Jump to Recipe· 4.8 from 29 reviews

If you’re looking for something cozy, nostalgic, and undeniably special, these Spiced Pumpkin Shortbread Cookies are just what you need. Imagine the delicate snap of buttery shortbread, a swirl of pumpkin spice in every bite, a decadent drizzle of chocolate, and that irresistible hit of flaky sea salt on top. This recipe transforms classic shortbread into a fall dream, with just enough elegance to impress but enough warmth to feel like home. Whether you’re baking for friends, holiday tables, or simply a treat-yourself moment, Spiced Pumpkin Shortbread Cookies bring signature flavors of the season into crisp, chocolate-dipped perfection.

Spiced Pumpkin Shortbread Cookies Recipe - Recipe Image

Ingredients You’ll Need

Crafting truly memorable Spiced Pumpkin Shortbread Cookies is all about a handful of well-chosen ingredients. Each component serves an important role, bringing out a magical balance of flavor, texture, and aroma. Don’t skip a thing—the real magic is in how these simple ingredients shine together!

Salted Butter: The luxurious backbone of any good shortbread; browning half amplifies a rich, nutty depth that sets these cookies apart.
Pumpkin Butter: Adds warm, seasonal pumpkin flavor and a touch of sweetness, creating that irresistible autumn-inspired note.
Vanilla Extract: One tablespoon goes a long way for rounding out the spice and highlighting every other flavor.
Brown Sugar: Brings a faint caramel note and the ideal tenderness to the crumbly shortbread base.
All-Purpose Flour: Provides structure while keeping the cookies delightfully tender and sandy.
Pumpkin Pie Spice: The heart of these cookies, this blend evokes homemade pies and cozy afternoons in every bite.
Large Egg: Beaten and brushed on the dough, it ensures the outer sugar coating sticks beautifully for extra crunch.
Coarse Turbinado Sugar: Delivers sparkle, caramelized edges, and a fantastic bite.
Cinnamon: Intensifies the spiced aroma, mingling with pumpkin pie spice for true depth.
Flaky Sea Salt: That finishing flourish—a light sprinkle brings out the chocolate flavor and balances sweetness.
Semi-Sweet or Milk Chocolate, Melted: For drizzling over the tops; choose your favorite for a luscious, glossy finish.

How to Make Spiced Pumpkin Shortbread Cookies

Step 1: Brown the Butter

Start by melting 6 tablespoons of salted butter in a small saucepan over medium heat. Let it bubble and foam, swirling occasionally, until you see golden flecks and smell that nutty aroma—about 3-4 minutes. Pour the browned butter into a heatproof bowl to cool. This step deepens the cookie’s flavor, giving the shortbread a rich, toasty undertone you won’t want to miss.

Step 2: Mix the Dough

Add the remaining 6 tablespoons of room-temperature butter to the bowl with the cooled browned butter. Toss in the pumpkin butter, brown sugar, and vanilla extract, and beat everything together until creamy and smooth. Next, stir in the flour and pumpkin pie spice until well incorporated. If your dough feels too sticky, gently work in an extra tablespoon or two of flour—just enough to get a soft, pliable dough you can shape.

Step 3: Form and Chill the Dough

Transfer the dough to a large sheet of parchment paper, and divide it into two equal pieces. Shape each piece into a log about 6 inches long. Wrap them tightly in the parchment and refrigerate for at least 1-2 hours, or up to 5 days. Chilling solidifies the butter and develops the flavors—this makes for those clean, beautiful slices and ultra-tender texture once baked.

Step 4: Coat and Slice the Cookies

Preheat your oven to 350° F and line a baking sheet with parchment paper. On a plate, stir together the coarse turbinado sugar, ground cinnamon, and a pinch of flaky salt. Unwrap your dough logs, brush the outsides all over with beaten egg, then roll each log in the sugar mixture until fully coated. With a sharp knife, slice each log into about 11-12 even rounds. The crunchy sugar crust forms the perfect contrast to the soft, spiced biscuit inside.

Step 5: Bake the Shortbread

Arrange the slices on your prepared baking sheet, leaving a little space between each. Bake for 12-14 minutes, or until the edges turn golden brown. Let the cookies cool right on the tray—this helps set the structure and keeps the centers crisp yet meltingly tender.

Step 6: Finish with Chocolate and Sea Salt

Once the cookies are completely cool, drizzle melted chocolate generously over the tops of each one. While the chocolate is still glossy, sprinkle a little flaky sea salt on top. This final touch takes Spiced Pumpkin Shortbread Cookies from delicious to downright irresistible—bittersweet chocolate, buttery spice, and crunchy salt in every bite.

How to Serve Spiced Pumpkin Shortbread Cookies

Garnishes

A little extra never hurts! Try an extra dusting of pumpkin pie spice or cinnamon atop the melted chocolate for an eye-catching finish, or press a few toasted pepitas or chopped candied pecans into the chocolate drizzle before it sets for a beautiful, seasonal flourish.

Side Dishes

Spiced Pumpkin Shortbread Cookies pair perfectly with a mug of hot apple cider, chai, or even a creamy latte. For an afternoon treat, serve them alongside a bowl of vanilla ice cream or with a glass of cold milk—the warmth of the spices shines against anything smooth and creamy.

Creative Ways to Present

Stack a few cookies in a clear bag tied with twine for sweet holiday gifts, or arrange them on a tiered dessert tray sprinkled with fall leaves for a festive dessert table centerpiece. For a fancier touch, nestle each cookie in a tiny cupcake liner and serve on a platter alongside chocolate-dipped dried apricots for a luxe, homemade touch.

Make Ahead and Storage

Storing Leftovers

Keep your extra Spiced Pumpkin Shortbread Cookies in an airtight tin or container at room temperature for up to 5 days. Layering parchment between them keeps the chocolate and sugar from sticking. Their texture actually improves by day two, developing even more warmth and crumbly perfection!

Freezing

These cookies freeze beautifully—just pop completely cooled (and, if possible, undecorated) cookies in a freezer-safe bag for up to 2 months. You can also freeze the unbaked dough logs, wrapped tightly, and slice and bake them straight from the freezer with just a couple extra minutes of baking time.

Reheating

If you want to recreate that melty chocolate moment, pop a cookie or two in the microwave for 8-10 seconds. For larger batches, a quick 2-minute reheat in a 300° F oven will revive that just-baked aroma and give you a touch of fresh warmth.

FAQs

Can I make Spiced Pumpkin Shortbread Cookies without pumpkin butter?

For the best flavor and texture, pumpkin butter is hard to beat, but if you’re in a pinch you could use canned pumpkin (well-drained) plus an extra tablespoon of brown sugar and a sprinkle more spice as a substitute. The cookies may be slightly less sweet and rich but will still capture the autumn spirit.

How do I know the butter is browned enough?

Browned butter is ready when it smells nutty, stops bubbling as vigorously, and you see golden brown bits settling at the bottom of your pan. Keep a close watch to avoid burning; removing from the heat just as the milk solids turn medium brown gives the richest flavor for Spiced Pumpkin Shortbread Cookies.

What’s the best way to melt chocolate for drizzling?

A microwave in 20-second bursts, stirring between each, is easiest for melting small amounts of chocolate. Alternatively, use a double boiler. Make sure your bowl and utensils are dry—any water will seize the chocolate and make it clumpy instead of silky smooth.

Do I have to chill the dough for the full time?

Chilling for at least an hour is important to firm the dough, making slicing easier and helping the cookies hold their shape while baking. For best results and flavor, longer chilling (up to 2 days) is even better, but if you’re short on time, try for at least 60 minutes.

Can I make Spiced Pumpkin Shortbread Cookies gluten-free?

Absolutely! Substitute a good-quality cup-for-cup gluten-free flour blend for the all-purpose flour. Check that your pumpkin butter and chocolate are gluten-free too, and you’ll have delicious cookies that everyone can enjoy.

Final Thoughts

If you’re craving something cozy and unexpected, Spiced Pumpkin Shortbread Cookies are pure autumn magic. Their sweet, spiced snap, melty chocolate, and sprinkle of sea salt will win over anyone who takes a bite. Don’t be surprised if they become a new seasonal favorite—give them a try and share the warmth with your favorite people!