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Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle — a cozy fall bake for busy days

There’s something comforting about a cookie that smells like autumn and melts in your mouth. Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle (that’s our primary keyword for this post) are exactly that — buttery, lightly spiced shortbread studded with toasted pecans and finished with a warm, slightly boozy honey drizzle that makes every bite feel like a tiny celebration. If you’re juggling work, kids, or just a mile-long to-do list, these cookies are an easy way to bring warm, homemade goodness to your kitchen without a fuss.

If you’d rather keep it super simple for holiday cookie swaps, try this twist on a classic — I sometimes pair these with a tray of 4-Ingredient Christmas Shortbread Cookies when I’m short on time. The two together? Absolute crowd-pleasers.

Why You’ll Love These Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle

• They’re quick to mix and tolerant of little kitchen slip-ups (we all have them).
• Shortbread dough is forgiving: no fancy rolling pin skills required.
• The pumpkin adds subtle autumn flavor and softens the crumb while keeping the cookies crisp at the edges.
• The spiced honey drizzle adds warmth and just enough shine to make them feel special — perfect for gift tins, school parties, or a cozy Sunday with coffee.

About me (and how this recipe came to be)
Hi — I’m Anna. My sister Patricia and I are always experimenting in the kitchen, trying to turn simple pantry staples into something memorable. These cookies were born on a rainy afternoon when a last-minute school bake sale met a pantry of pecans and a jar of honey. We wanted a cookie that said “fall,” but wasn’t overcomplicated. After a few tweaks and a generous tasting session (someone had to do it), these became a staple. If you love easy, comforting bakes with personality, you’re in the right place.

Ingredients

For the cookies

• 1 cup (226 g) unsalted butter, room temperature
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (45 g) powdered sugar
• 1/3 cup (80 g) canned pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/2 cup (60 g) cornstarch (for that tender shortbread crumb)
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup (80 g) chopped pecans, toasted

For the spiced honey drizzle

• 1/2 cup honey
• 1 tbsp unsalted butter
• 1/4 tsp ground cinnamon
• Pinch ground cloves (optional)
• 1 tsp lemon juice or bourbon (optional — bourbon gives a warm depth)

Yield: about 30 medium cookies (or more if you make smaller rounds)

Step-by-step directions (easy, friendly, and practical)

1. Toast the pecans and preheat

   • Preheat your oven to 325°F (165°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Let cool and chop coarsely. Toasting nuts brings out their flavor — so don’t skip this step.

2. Cream butter and sugars

   • In a large bowl, beat the room-temperature butter with granulated and powdered sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4 minutes in a stand mixer. Scrape the bowl once or twice. This simple step gives your shortbread that tender, melt-in-your-mouth texture.

3. Add pumpkin and vanilla

   • Beat in the pumpkin puree and vanilla until combined. The pumpkin won’t make the dough taste strongly of pumpkin — it just adds a velvety lift and subtle fall flavor.

4. Mix dry ingredients

   • Whisk together the flour, cornstarch, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl.

5. Combine wet and dry

   • Gradually add the dry mix to the butter mixture and stir until a soft dough forms. Fold in the toasted pecans. The dough will be slightly soft but manageable. If it feels too sticky, chill for 10–15 minutes.

6. Shape the cookies
   Option A — Roll and cut: On a lightly floured surface, roll dough to about 1/4-inch thickness and cut with a small cookie cutter. Place on parchment-lined baking sheets.
   Option B — Scoop and flatten: Use a cookie scoop or tablespoon to drop dough onto baking sheets, then gently flatten with your fingers or the bottom of a glass.
   Option C — Slice-and-bake log: Shape into a 2-inch diameter log, chill until firm, then slice into 1/4-inch rounds.

7. Bake

   • Bake at 325°F for 12–15 minutes, or until edges are lightly golden. Shortbread shouldn’t brown heavily — you want a pale, golden edge and tender center. Cool on the sheet for 5 minutes, then transfer to a rack.

8. Make the spiced honey drizzle

   • While cookies cool, combine honey, butter, cinnamon, and cloves in a small saucepan. Warm gently over low heat just until butter melts and the honey thins (don’t boil). Stir in lemon juice or bourbon if using. Let cool slightly so it thickens a little but is still pourable.

9. Drizzle and enjoy

   • Use a spoon or a small squeeze bottle to drizzle the spiced honey over cooled cookies. The drizzle will set slightly but remain glossy. For a prettier finish, add a few toasted pecan pieces on top while the drizzle is warm.

Baking tips that actually help

• Butter temperature: Room-temp butter is key. Too cold and it won’t cream properly; too warm and the dough gets greasy. Aim for the butter to give slightly when pressed.
• Cornstarch trick: The cornstarch is the secret to a tender, shortbread-like crumb — trust it.
• Control the spice: If you prefer more pumpkin flavor, add 1/2 tsp extra cinnamon and a pinch more nutmeg. If you’re baking for picky eaters, reduce spices to 3/4 tsp cinnamon and skip cloves.
• Make ahead: You can make the dough a day ahead and chill. Slice-and-bake logs also freeze beautifully.
• No pumpkin? If you don’t have pumpkin on hand, swap with 2 tbsp Greek yogurt plus 1 tbsp molasses for a similar moisture and color (slightly different flavor but still lovely).
• For gifts: Stack in parchment-lined boxes and include a small jar of extra spiced honey for dunking.

Personal note: why this recipe lives in my kitchen
I’ll confess — these cookies were born from necessity. One rainy afternoon when school pick-up overlapped with a last-minute PTA bake sale request, I didn’t have time for a fussy recipe. I had pecans, a bit of pumpkin, and a jar of honey. I mixed them into a basic shortbread, added a spiced drizzle, and the result disappeared faster than I could take a photo. Patricia and I still laugh about how we “invented” this recipe on a deadline. Now it’s my go-to when I want something fall-flavored without spending the whole afternoon baking.

Variations and serving ideas

• Chocolate dip: Dip half the cookie in melted dark chocolate for a richer treat.
• Maple swap: Use pure maple syrup instead of honey for a deeper, woodsy finish.
• Coffee pairing: These cookies are dreamy with a pumpkin-spice latte or a simple black coffee.
• Savory twist: Reduce sugar by 1–2 tbsp and add a pinch of smoked salt on top for a sweet-salty contrast.

Frequently Asked Questions (quick and friendly)

Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, but make sure it’s cooked and pureed until completely smooth. Fresh puree can have more water — drain it slightly or cook it down first. This will keep dough from becoming too sticky.

Q: How should I store these cookies?
A: Store at room temperature in an airtight container for up to 4 days. If you’ve added the drizzle, separate layers with parchment. For longer storage, freeze baked cookies (no drizzle) for up to 3 months and drizzle after thawing.

Q: Can I make these gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free flour blend and use a bit less cornstarch (start with 1/3 cup). Texture may be slightly different but still delicious.

Q: My drizzle is too runny — what went wrong?
A: Let it cool a bit. Warm honey is naturally runny; it thickens as it cools. If it’s still too thin, mix 1 tsp powdered sugar into the drizzle to help it set faster.

Q: Any ideas for nut-free versions?
A: Yes — swap pecans for toasted pumpkin seeds or omit nuts entirely and add 1/3 cup shredded coconut for crunch.

Related recipes you might enjoy
If you love the shortbread vibe, you’ll also enjoy the savory contrast of Cheddar Bay Crab Cakes with Lemon Butter Drizzle — great for a dinner party where you want to serve something unexpected before dessert.

A final baking pep talk
If you’re pressed for time or worried about perfect shapes and uniformity, don’t be. The charm of homemade cookies is in their personality. These Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle will taste like comfort even if half of them look a little rustic. That’s exactly how people like them — real, lovely, homemade.

Conclusion

If you’re craving cookie magic that feels both cozy and a little fancy, Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle are your new best friend. They’re forgiving, flavorful, and a perfect bridge between simple baking and special-occasion treats. For inspiration on other honey-glazed shortbreads, take a look at Rosemary Pecan Shortbread with Honey-Ginger Icing (https://www.thespiffycookie.com/2021/09/17/rosemary-pecan-shortbread-honey-ginger-icing/). If the idea of spiced honey keeps your curiosity alive, you might also enjoy Banana Pudding Trifles with Spiced Honey Caramel Sauce – bakes … (https://bethcakes.com/banana-pudding-trifles-with-spiced-honey-caramel-sauce/).

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Pumpkin Pecan Shortbread Cookies with Spiced Honey Drizzle is the perfect fall cookie for busy bakers. Quick, easy, and delightfully cozy — try them today!