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Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Thanksgiving Cookies with Pumpkin Pie Filling for Cozy Gatherings

Thanksgiving Cookies With Pumpkin Pie Filling and Fall Shortbread Base blend creamy pumpkin goodness in a melt-in-your-mouth crust.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Shortbread Base
  • 2 cups all-purpose flour Alternative flours like oat or almond may affect texture.
  • 1 cup unsalted butter Use salted butter only if adjusting for reduced salt elsewhere.
  • 1/2 cup powdered sugar Can use granulated sugar but may alter the texture slightly.
  • 1 teaspoon vanilla extract No direct substitute for flavor depth.
  • 1/4 teaspoon salt
Pumpkin Filling
  • 1 cup pumpkin puree Ensure it's pure pumpkin and not pumpkin pie filling for accurate flavor.
  • 1/2 cup heavy cream Can substitute with half-and-half or coconut milk for dairy-free.
  • 1/2 cup brown sugar Could use light or dark brown sugar based on preference.
  • 1 teaspoon ground cinnamon Adjust spices to personal taste or mix in allspice/cardamom for variation.
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 large eggs Act as a binding agent.

Equipment

  • mixing bowl
  • Baking Tray
  • pastry cutter
  • whisk
  • Parchment Paper
  • Sharp knife or cookie cutter

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a mixing bowl, combine all-purpose flour, softened unsalted butter, powdered sugar, vanilla extract, and salt. Mix until the mixture resembles coarse crumbs, about 2 to 3 minutes.
  3. Press the shortbread mixture evenly into the prepared baking tray, covering the bottom completely. Bake for 15–18 minutes until golden brown and set, then cool slightly.
  4. In a medium bowl, whisk together pumpkin puree, heavy cream, brown sugar, and spices until smooth.
  5. Add the eggs one at a time to the pumpkin filling mixture, whisking thoroughly after each addition until fully blended.
  6. Layer the pumpkin filling over the slightly cooled shortbread base, spreading evenly.
  7. Bake the assembled tray for 20–25 minutes until the filling is set but still jiggles slightly in the center.
  8. Let cool completely in the pan before slicing into squares or desired shapes.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

These cookies are perfect for making ahead. Store in an airtight container for optimal freshness.

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