Ultimate Vegan Pumpkin Spice Shortbread: Easy, Buttery, & Perfect for Fall

Delight in the quintessential flavors of autumn with these incredibly easy-to-make vegan pumpkin spice shortbread cookies. Crafted with just a handful of simple ingredients, these shortbreads boast a delightful crisp, crumbly, and melt-in-your-mouth texture, infused with a rich, buttery taste and the comforting warmth of seasonal spices. Whether you prefer the rustic charm of slice-and-bake biscuits or the playful elegance of custom-cut shapes, this versatile recipe has you covered.

Get ready to fall in love with the ultimate autumn treat: vegan pumpkin spice shortbread cookies. These aren’t just any cookies; they’re irresistibly more-ish, meaning one is never enough! With their tender, crisp, and wonderfully crumbly consistency, each bite simply melts in your mouth, leaving behind the comforting essence of spiced butter. They strike the perfect balance between traditional shortbread richness and the festive aroma of pumpkin spice, making them an ideal companion for a cozy cup of tea, coffee, or even a warming mug of mulled wine during the cooler months.

What makes these pumpkin spice shortbread cookies truly stand out is their incredible simplicity. You only need a few pantry staples, following a classic shortbread 1-2-3 ratio (one part sugar, two parts butter, three parts flour), elevated with the fragrant addition of pumpkin spice. This straightforward approach ensures baking success even for beginners, making it a fantastic recipe to whip up for impromptu gatherings, holiday gifts, or simply to fill your home with the inviting scents of fall.

Embrace the season with a batch of these exquisite vegan shortbreads, perfect for everything from Halloween parties to Thanksgiving desserts, or just a quiet evening by the fire. Their delicate flavor and satisfying crunch are sure to make them a new family favorite. Plus, being vegan means everyone can enjoy these delightful treats without compromise!

What Do I Need To Make Irresistible Pumpkin Spice Shortbread?

Creating these delightful vegan pumpkin spice shortbread cookies requires just a few key ingredients. Each plays a crucial role in achieving that signature crisp, buttery texture and warmly spiced flavor. Here’s a closer look at what you’ll need and why specific choices matter:

Pumpkin Spice Blend

The heart of these cookies’ seasonal charm lies in the pumpkin spice blend. I typically opt for a good quality shop-bought blend, which is becoming increasingly available in most grocery stores, especially during autumn. In the UK, you can easily find it online or in specialty food shops. If you can’t find a ready-made blend, don’t worry! You can easily create your own at home by mixing ground cinnamon, ginger, nutmeg, and allspice. For a more authentic, robust flavor, consider adding a pinch of ground cloves. While mixed spice can be used as an alternative, be aware that its flavor profile is slightly different and might not provide the exact “pumpkin spice” experience you’re aiming for. The blend infuses the shortbread with that characteristic warming aroma, making them perfect for fall and winter.

Premium Vegan Block Butter

This is arguably the most critical ingredient for perfect shortbread. It is absolutely essential to use a BLOCK-style vegan butter or margarine, rather than the spreadable kind that comes in a tub. Why does this matter so much? Spreadable vegan butters typically have a higher water content and a different fat composition, which can lead to a chewy, rather than crisp and crumbly, shortbread. Block butter, on the other hand, mimics the consistency of traditional dairy butter more closely, providing the necessary fat content and structure for that coveted tender texture. Since shortbread is such a simple biscuit, the butter is a primary flavor contributor. Therefore, choose a brand you genuinely enjoy the taste of. I personally highly recommend Naturli Vegan Block for its excellent flavor and texture, but Flora Plant block or Stork block are also fantastic, widely available options that yield superb results.

Caster Sugar (or Granulated)

For the sweetness and delicate crunch, caster sugar is my go-to. Its fine granules dissolve beautifully into the dough, contributing to the shortbread’s characteristic crispness. If caster sugar isn’t available, granulated sugar is a perfectly acceptable substitute; the difference in texture will be minimal. However, it’s important to avoid certain types of sugar. Brown sugar, coconut sugar, or any liquid sweeteners (like maple syrup or agave) will significantly alter the final texture of your cookies. They introduce too much moisture and can make the shortbread softer and chewier, deviating from the traditional crumbly consistency we’re aiming for.

Plain Flour (All-Purpose)

Simple, regular plain (all-purpose) flour is exactly what you need for this recipe. It provides the foundational structure for the shortbread. While I haven’t personally experimented with gluten-free alternatives for this particular recipe, many bakers have success substituting plain flour with a good quality 1:1 gluten-free baking blend that contains xanthan gum. If you do attempt a gluten-free version, be mindful that the dough might handle slightly differently, and baking times could vary. For the best, most consistent results with this recipe as written, stick to conventional plain flour.

How To Make Perfectly Spiced Vegan Pumpkin Spice Shortbread: A Step-by-Step Guide

(For precise measurements and full instructions, please refer to the detailed recipe card conveniently located at the bottom of this page.)

Making these vegan pumpkin spice shortbread cookies is a straightforward process, requiring minimal effort for maximum deliciousness. Follow these steps to achieve that perfect crisp and buttery texture:

1. Combine Dry Ingredients: In a spacious mixing bowl, bring together the plain flour, your chosen pumpkin spice blend, and the caster or granulated sugar. Use a whisk or a fork to ensure they are thoroughly combined and evenly distributed. This step prevents pockets of unmixed spice or sugar in your final cookies.

   

2. Incorporate the Butter: Add the cold, diced vegan block butter to the dry mixture. The key here is to keep the butter cold, as this helps achieve the shortbread’s signature crumbly texture. Using your fingertips, rub the butter into the flour mixture. Continue this process until the mixture transforms into fine breadcrumbs, with no visible lumps of butter remaining. The warmth from your fingertips helps the butter to combine with the flour, but avoid overworking it.

   

3. Form the Dough: Now, use your hands to gently bring the mixture together, pressing and consolidating it into a cohesive ball of dough. It might seem crumbly at first, but with a little pressure, it will come together smoothly. Remember, do not knead the dough; simply work it just enough until it forms a uniform mass. Overworking can develop the gluten in the flour, leading to tougher cookies.

   

4. Shape into a Log: On a clean, lightly floured surface, use your hands to roll and shape the dough into a log approximately 5-7cm (2-3 inches) thick. Strive for an even thickness throughout the log, as this will ensure uniform cookie sizes and baking. A slight dusting of flour on your surface can aid in preventing sticking.

   

5. Chill the Dough: Wrap the dough log tightly in baking parchment, twisting the ends securely to help maintain its cylindrical shape. Place the wrapped log in the refrigerator and chill for at least 1-2 hours, or until it is firm. Chilling is crucial as it solidifies the butter, which prevents the cookies from spreading too much during baking and allows for clean, precise slices.

   

6. Prepare for Baking: While your dough is chilling, preheat your oven to 180°C (160°C fan/350°F/gas mark 4). Line two baking sheets with baking parchment, ready for the cookies.

7. Slice the Dough: Once the dough log is firm, unwrap it and use a very sharp knife to slice it into approximate 5mm (¼ inch) thick rounds. If the dough has become too rigid from chilling, let it sit at room temperature for about 15-30 minutes until it’s slightly more pliable but still firm enough to slice cleanly.

   

8. Bake to Perfection: Arrange the shortbread slices on the prepared baking sheets, leaving a slight space between each cookie to allow for even baking. Bake for 20-25 minutes. The cookies are done when their edges are lightly golden brown and the undersides show a hint of color. Be careful not to overbake, as this can make them dry. The aroma of pumpkin spice will fill your kitchen as they bake!

   

9. Cool and Store: Allow the baked shortbread to cool on the baking sheets for about 5 minutes. They will be delicate straight out of the oven. After this initial cooling, carefully transfer them to a wire rack to cool completely. Once fully cold, store your delicious vegan pumpkin spice shortbread in an airtight container at room temperature to maintain their crispness for at least a week.

Top Tips for Perfect Vegan Pumpkin Spice Shortbread

Achieving bakery-quality shortbread at home is easy with a few simple guidelines. Here are my top tips to ensure your vegan pumpkin spice shortbread cookies turn out perfectly every time:

• Embrace Metric Measurements and a Digital Scale: This is perhaps the most crucial tip for any baking, especially for recipes like shortbread where ratios are key. All my recipes are meticulously developed using grams. I cannot stress enough the importance of using a digital kitchen scale for metric measurements over cup conversions. Cups are notoriously imprecise and can lead to vastly inconsistent results due to variations in how ingredients are packed. A scale, on the other hand, provides accurate and repeatable measurements, leading to far better and more consistent baking outcomes. Plus, it’s often cleaner and quicker than fiddling with multiple measuring cups!
• Don’t Overwork the Dough: Shortbread is all about its tender, crumbly texture, and overworking the dough is the quickest way to ruin that. Excess handling develops the gluten in the flour, which will result in tough, chewy biscuits instead of the desired crispness. Mix the ingredients just until they are fully combined and then use your hands only as much as needed to bring the dough together into a ball. Stop once it’s cohesive and smooth.
• Storage for Freshness: These delicious pumpkin spice shortbread cookies will maintain their optimal crispness and flavor when stored in an airtight container at room temperature. They can be enjoyed for at least a week, making them perfect for meal prepping your sweet treats or making ahead for entertaining.
• Food Processor Shortcut: For an even quicker and less messy process, you can make the shortbread dough in a food processor. Simply pulse the flour, sugar, and pumpkin spice together first. Then, add the cold, diced butter and pulse until the mixture resembles fine breadcrumbs. Finally, pulse a few more times until the dough starts to come together into a ball. This method saves on manual labor and is especially convenient when you’re short on time.
• The Power of Cold Butter: Keeping your vegan block butter cold until it’s time to rub it into the flour is vital. Cold butter creates small pockets of fat within the dough, which melt slowly in the oven, producing steam and contributing to the shortbread’s characteristic flaky and crumbly texture. If your kitchen is warm, you might even consider chilling your dry ingredients for a few minutes before adding the butter.
• Even Thickness for Even Baking: When shaping the dough into a log or rolling it out for cut-outs, strive for as much uniformity in thickness as possible. This ensures that all your cookies bake evenly, preventing some from being underbaked while others are overdone.

Can I Make Cut Out Cookies With This Recipe?

Absolutely! This versatile shortbread recipe isn’t just for slice-and-bake rounds. You can easily transform it into charming cut-out cookies, perfect for seasonal shapes like pumpkins, leaves, or even festive stars. Here’s how:

Instead of forming the dough into a log after mixing, wrap the dough ball loosely in baking parchment or plastic wrap and chill it in the refrigerator for about 30 minutes. This short chill time is just enough to firm it up slightly without making it too hard to roll. Once chilled, transfer the dough to a lightly floured surface. Using a rolling pin, roll it out evenly to a thickness of approximately 5mm (¼ inch). Be gentle and try to keep the surface even.

Now comes the fun part: use your favorite cookie cutters to cut out shapes. Carefully transfer the cut-out cookies to a couple of baking sheets lined with baking parchment, ensuring they are slightly spaced apart. For best results and to prevent the cookies from spreading too much during baking, I highly recommend placing the baking sheets with the cut-out cookies into the freezer for about 15 minutes while your oven preheats. This quick freeze solidifies the butter in the dough, helping the cookies maintain their intricate shapes beautifully.

The baking time for cut-out cookies may vary slightly compared to the slice-and-bake version, depending on the size and thickness of your shapes. Keep a close eye on them; they are done when they are lightly browned around the edges and on the underside, and firm to the touch. Let them cool on the tray for a few minutes before transferring to a wire rack.

Can I Make The Dough In Advance?

Yes, this recipe is wonderfully suitable for making ahead, which is a fantastic time-saver, especially during busy periods or for entertaining. Preparing the dough in advance means you can enjoy freshly baked cookies with minimal effort whenever the craving strikes!

Refrigerating the Dough: The prepared log of dough (wrapped in baking parchment as instructed) will keep beautifully in the fridge for up to 3 days. This gives you plenty of flexibility to bake a batch whenever you’re ready. If the dough becomes too firm to slice easily after prolonged refrigeration, simply let it sit out at room temperature for about half an hour before attempting to slice it. This will soften it just enough to cut cleanly.

Freezing the Dough: For an even longer-term solution, you can freeze the shortbread dough. You have two main options:

1. Freeze the Log: Wrap the entire dough log very tightly in multiple layers of baking parchment and then plastic wrap to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to bake, transfer the frozen log to the refrigerator overnight to thaw, or let it sit at room temperature for an hour or two until it’s firm but sliceable.
2. Freeze Sliced Cookies: Alternatively, you can slice the dough log into individual cookies as per the recipe, and then arrange them in a single layer on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cookies are solid. Once frozen, transfer the solid cookie discs to a freezer-proof container or a resealable freezer bag. This method is incredibly convenient because the cookies can be baked straight from the freezer! There’s no need to defrost them first; simply add a couple of extra minutes to the baking time, watching for those lightly golden edges. This ensures you can enjoy warm, freshly baked shortbread on demand.

Making the dough in advance is a great way to streamline your baking process and always have a delicious treat on hand!

More Delicious Vegan Cookie Recipes to Explore:

If you’ve enjoyed these pumpkin spice shortbread cookies, you’ll be thrilled to discover more delightful vegan cookie creations. Expand your baking repertoire with these other fantastic recipes from Domestic Gothess:

• Vegan Gingerbread Biscotti
• Vegan Cranberry Orange Shortbread
• Vegan Pecan Snowball Cookies
• Classic Vegan Shortbread Fingers
• Vegan Chocolate Orange Shortbread
• Vegan Linzer Cookies
• Vegan Vanilla Sugar Cookies
• Vegan Lemon Sandwich Cookies

If you tried this delightful vegan pumpkin spice shortbread recipe, I’d love to hear how it turned out! Please take a moment to rate it, leave a comment below, or share your creations by tagging @domestic_gothess on Instagram and using the hashtag #domesticgothess. Your feedback is greatly appreciated!

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