Sharing is caring!

(Primary Keyword): Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle

You know that moment when your kitchen smells like autumn wrapped in a cozy sweater? That’s what these (Primary Keyword) deliver—warm, buttery shortbread kissed with pumpkin and toasted pecans, finished with a spiced honey drizzle that’s somehow fancy and kid-approved. If you’re a busy mom, a working professional sneaking in baking during nap time, or anyone who wants an easy but impressive sweet, this recipe is for you.

Before we jump in, if you love pairing sweet and savory flavors, you might also enjoy the way figs, honey, and pecans shine in this baked brie with figs, honey and pecans — a go-to for last-minute gatherings that feels like you planned for hours.

Why You’ll Love This (Primary Keyword)

• Shortbreads are forgiving: they won’t judge if you overwork the dough a bit after a long day.
• The batter comes together quickly—perfect for a weekday treat or an easy weekend bake.
• Pumpkin adds moisture and gentle flavor without turning these into cakey cookies.
• The spiced honey drizzle looks like effort and tastes like a hug; it’s an excellent way to get picky eaters on board.

About This Recipe
These Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle strike a balance between rustic and refined. The base is a classic shortbread: rich butter, flour, and sugar. Pumpkin puree adds a hint of autumn and softens the crumb. Toasted pecans give crunch, while a honey drizzle spiced with a touch of cinnamon and ginger brings everything together. The result is perfect with coffee—or a nap, if you can swing it.

Ingredients
For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup powdered sugar
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup pecans, toasted and coarsely chopped

For the spiced honey drizzle:

• 1/3 cup honey
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• Pinch of ground ginger
• Pinch of salt

Yield: about 36 cookies (depending on cutter size)
Time: 30 minutes active, 1 hour including chilling and baking

Step-by-Step Instructions

1. Prep and toast pecans:

   • Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes, watching closely. Let cool, then chop coarsely.

2. Make the shortbread base:

   • In a large bowl, cream together softened butter, powdered sugar, and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer). Scrape down the bowl once.
   • Add pumpkin puree and vanilla extract. Mix until combined. The mixture might look a little loose—this is okay.

3. Add dry ingredients:

   • In a separate bowl, whisk flour, salt, cinnamon, ginger, and nutmeg. Gradually add to butter mixture, mixing on low until just incorporated. Stir in toasted pecans by hand.

4. Chill the dough:

   • Divide dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling makes the dough easier to roll and helps cookies keep their shape.

5. Roll and cut:

   • Preheat oven to 325°F (163°C). Line baking sheets with parchment. On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a cookie cutter (2–2.5 inches) and place cookies 1 inch apart on prepared sheets.

6. Bake:

   • Bake 12–14 minutes, or until edges begin to turn golden and bottoms are lightly browned. Rotate pans halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

7. Make the spiced honey drizzle:

   • While cookies cool, warm honey gently in a small saucepan over low heat. Stir in lemon juice, cinnamon, ginger, and a pinch of salt. Warm until just runny—do not boil.

8. Drizzle and finish:

   • Using a spoon, lightly drizzle spiced honey over cooled cookies. Let the honey set for a few minutes before serving, or serve slightly warm for extra gooey joy.

Shortcuts and Variations

• No time to roll? Press dough into a parchment-lined 9×13 pan, chill, slice into bars, and bake — you’ll get buttery shortbread bars with pumpkin and pecan goodness.
• Swap pecans for walnuts or chopped almonds if that’s what you have on hand.
• Want less sweetness? Reduce the powdered sugar in the dough by 2 tablespoons and skip the drizzle.
• For a festive touch, sprinkle coarse sea salt or a tiny pinch of flaky salt over the honey while it’s wet.

Cooking Tips (from my kitchen to yours)

• Don’t overwork the dough: shortbread is happiest when handled gently. Over-kneading can lead to a tougher cookie.
• Measure flour the right way: spoon flour into the measuring cup and level it off. Too much flour = drier cookies.
• If your dough feels too soft after adding pumpkin, pop it back in the fridge for 10–15 minutes. Chill is your friend.
• Use real honey for the drizzle; it has better flavor and drips more beautifully than imitation syrups.
• If your cookies spread too much, your oven might be hotter than labeled. Use an oven thermometer and adjust as needed.

A Little Kitchen Story
One time, Patricia and I were testing a version that used pumpkin pie spice instead of individual spices. Our son walked in, took one bite, and declared, “This tastes like fall!” That was enough praise to make three batches disappear in a day. Baking with my sister has made me learn to laugh when a batch flops and celebrate wildly when everyone asks for more. If you’re baking these for a crowd, make two pans—trust me.

Where These Fit on Your Menu

• Afternoon coffee meet-ups: Serve with a dark roast—or decaf for the mothers juggling bedtime.
• Holiday cookie swaps: These feel special without a complicated process.
• Lunchbox surprise: A single cookie tucked into a lunchbox is a small, joyful rebellion.

Secondary Keywords in Practice
You can sprinkle (Secondary Keywords) into your social posts or notes to family—“baked some Pumpkin Pecan shortbread with a spiced honey drizzle” reads like a warm hug. And if you’re experimenting with the flavors, try adding a touch of orange zest to the cookie dough for brightness—another way to use pumpkin in sweeter preparations.

FAQ (quick answers)
Q: Can I substitute canned pumpkin pie filling?
A: No — use plain pumpkin puree. Pumpkin pie filling has added sugar and spices that will throw off texture and flavor.

Q: Can I make the dough ahead?
A: Yes. Dough can be chilled up to 2 days or frozen for 1 month. Thaw overnight in the fridge before rolling.

Q: How should I store leftovers?
A: Store cookies in an airtight container at room temperature for up to 4 days. If drizzled with honey, separate layers with parchment. For longer storage, freeze baked cookies up to 2 months.

Q: Can I replace pecans with something else?
A: Absolutely. Walnuts or almonds work well. For a nut-free version, try toasted sunflower seeds—add crunch without nuts.

Q: Any tricks for the drizzle?
A: Warm the honey gently so it flows easily. If the honey thickens as it cools, reheat briefly. Use a spoon or a small squeeze bottle for more control.

Pairings and Serving Ideas

• Coffee: Medium-dark roast or pumpkin-flavored coffee for extra thematic fun.
• Tea: Chai or Earl Grey complements the spice notes.
• Cheese board: Shortbread cookies pair surprisingly well with mild cheeses, fresh fruit, and a drizzle of honey.

Want another shortbread twist? Try cranberry-orange cookie ideas inspired by seasonal flavors—this cranberry-orange shortbread recipe is a lovely cousin to the pumpkin version and makes a bright contrast on any cookie plate. Check it out here: cranberry orange shortbread cookies.

Notes on Nutrition and Portioning
These cookies are rich and buttery—shortbread by nature—so a small cookie goes a long way. If you’re watching calories, make smaller cookies (1.5–2 inches) and enjoy one or two as a sweet treat. You’ll still get the flavor and that satisfied-warmth feeling.

Troubleshooting

• Dough too sticky? Chill longer. Add a tablespoon or two of flour, but avoid adding too much.
• Cookies too dry? You may have overbaked. Reduce baking time by 1–2 minutes next time.
• Honey drizzle seizing up? Warm gently to loosen it. Don’t boil.

A Final Encouragement
If baking feels like just another to-do, think of these cookies as tiny celebrations you can make in under an hour. They’re forgiving, lovely, and offer a little bit of luxury for people who don’t have time for fuss. Whether you’re sneaking in a batch between Zoom calls or bringing something to a potluck, these shortbreads deliver comfort and compliments.

Conclusion

These (Primary Keyword) are an easy way to make everyday moments feel a little more special—perfect for busy women who want big flavor without big fuss. If you loved the nutty, herbal note in these cookies, you might enjoy a similar twist in the Rosemary Pecan Shortbread with Honey-Ginger Icing and a smash-hit dessert that plays beautifully with spiced honey is this Banana Pudding Trifles with Spiced Honey Caramel Sauce. Explore each for more ideas and inspiration: Rosemary Pecan Shortbread with Honey-Ginger Icing and Banana Pudding Trifles with Spiced Honey Caramel Sauce – bakes …

Meta description (150 characters):
(Primary Keyword) pumpkin-pecan shortbread cookies with spiced honey drizzle — quick, easy, and perfect for busy moms. Try them today!

Happy baking — and if you make these, tell me how they turned out. Patricia and I love hearing stories from your kitchen.

Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle

These warm, buttery shortbread cookies are infused with pumpkin and toasted pecans, topped with a delightful spiced honey drizzle.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 36 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

For the cookies

• 1 cup unsalted butter, softened Use 2 sticks.
• 3/4 cup powdered sugar
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree Not pumpkin pie filling.
• 1/2 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup pecans, toasted and coarsely chopped

For the spiced honey drizzle

• 1/3 cup honey
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• pinch ground ginger
• pinch salt

Method

 

Prep and toast pecans

1. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast 6–8 minutes, watching closely. Let cool, then chop coarsely.

Make the shortbread base

1. In a large bowl, cream together softened butter, powdered sugar, and granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer). Scrape down the bowl once.
2. Add pumpkin puree and vanilla extract. Mix until combined. The mixture might look a little loose—this is okay.

Add dry ingredients

1. In a separate bowl, whisk flour, salt, cinnamon, ginger, and nutmeg. Gradually add to butter mixture, mixing on low until just incorporated. Stir in toasted pecans by hand.

Chill the dough

1. Divide dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Roll and cut

1. Preheat oven to 325°F (163°C). Line baking sheets with parchment. On a lightly floured surface, roll dough to about 1/4-inch thickness. Use a cookie cutter (2–2.5 inches) and place cookies 1 inch apart on prepared sheets.

Bake

1. Bake 12–14 minutes, or until edges begin to turn golden and bottoms are lightly browned. Rotate pans halfway through for even baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Make the spiced honey drizzle

1. While cookies cool, warm honey gently in a small saucepan over low heat. Stir in lemon juice, cinnamon, ginger, and a pinch of salt. Warm until just runny—do not boil.

Drizzle and finish

1. Using a spoon, lightly drizzle spiced honey over cooled cookies. Let the honey set for a few minutes before serving, or serve slightly warm for extra gooey joy.

Notes

For easier preparation, consider pressing the dough into a baking pan to make bars instead of cookies. Various nuts can be substituted if needed.