Spiced Pecan Shortbread

Spiced Pecan Shortbread

12 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m

“Melt-in-your-mouth shortbread made with brown sugar and pecans. An absolutely wonderful recipe, and EASY too!”

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Adjust Servings

Original recipe yields 16 squares



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the flour, brown sugar, pumpkin pie spice, cloves, and baking powder. Mix in the butter using a fork until well blended. The dough will be flaky and separated. Stir in the pecans, and press into an 8 inch square pan.
  3. Bake for 25 minutes in the preheated oven, or until lightly browned on the top. Cut into squares while still warm, but do not remove from the pan. Allow to cool, then dust with confectioners' sugar.

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Reviews (12)

Rate This Recipe
Jess Royal

Jess Royal

This shortbread recipe is easy, quick and incredibly delicious. A great step-up from basic shortbread. I followed the exact recipe - the only thing I changed was the baking dish. I used a pie dish because I was serving this as a dessert for dinner company and wanted something different from the same ol' dessert square. The pie dish was a little deeper than the recommended dish so I could have let the shortbread cook a little longer but I found that I really like the slightly chewy center. I served it topped with a scoop of vanilla ice cream, a couple dashes of ground cinnamon and nutmeg and fresh berries. My guests thought it was TO DIE FOR and are still raving about it. This will be a staple dessert in my house from now on.



This was very fast and easy to make. It was flavorful but not overly sweet. I didn't have "pumpkin pie" spice so I used 1/4tsp cinnamon, 1/4 tsp ground allspice,1/8tsp ground ginger, and 1/8tsp ground nutmeg.

fluffy kitten

fluffy kitten

I made this shortbread today and even though I didn't have any ground cloves it turned out very well. It was melt in the mouth with the spices just coming in gently after and not over powering as I thought they would. The pecans worked well but I think any nuts would do the job just as well.

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Amount Per Serving (16 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 14.4 g
  • 22%
  • Carbs
  • 20.8 g
  • 7%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 90 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Maple Pecan Shortbread Squares


next recipe:

Brown Sugar Shortbread Cookies