This post may contain affiliate links.Please read our disclosure policy.Another stunning Thanksgiving cookie option is ready for you! These Pumpkin Shortbread cookies are rolled in crunchy sugar and topped with a maple glazed pecan.

So simple, yet stunning.My love for shortbread came later in life, because as you know, a gooey chocolate chip cookie is slightly more visually appealing than a plain butter cookie.But once I understood the appeal of a simple butter cookie in the form of my Honey Shortbread, I never changed my mind.

Butter cookies are legit.These Pumpkin Shortbread cookies are a chance to use high quality butter and strong spices.The maple-glazed pecan on top is entirely optional, but super pretty for a cookie tray! One secretly amazing thing about baking with pumpkin is that it replaces egg in most recipes.

So yes, these cookies are plenty moist without an egg and they’re meant to not contain any baking soda or baking powder.You can find all of my eggless recipes here.Ingredients Butter.

One stick (8 tablespoons of butter) that is extremely soft.We want these to bake up perfectly flat, so we’re stirring them together by hand (rather than whipping air into the batter with an electric mixer).I leave the butter out on my kitchen counter overnight for the perfect consistency.

Check out the video in the recipe card to see what the perfect temperature looks like.Sugar.One-half cup of granulated sugar.

Pumpkin.One-quarter cup of c

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