Name: Thanksgiving Cookies with Pumpkin Pie Filling: A Must-Try!
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 cup pumpkin puree; 1/2 cup brown sugar; 1 teaspoon pumpkin pie spice; 1 egg; 1/4 cup heavy cream

Jump to Recipe

Introduction to Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base

As the leaves turn golden and the air gets crisp, I find myself dreaming of cozy kitchens filled with the aroma of baking. These Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base are my go-to treat for the season. They’re not just cookies; they’re a warm hug on a plate! Perfect for busy moms like us, this recipe is quick and easy, making it a delightful way to impress your loved ones without spending hours in the kitchen. Trust me, these cookies will become a cherished part of your holiday traditions!

Why You’ll Love This Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base

These Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base are a delightful blend of flavors and textures. They’re incredibly easy to make, which is a lifesaver during the busy holiday season. Plus, the buttery shortbread pairs perfectly with the creamy pumpkin filling, creating a taste that’s simply irresistible. You’ll love how quickly they come together, leaving you more time to enjoy the festivities with family and friends!

Ingredients for Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base

Gathering the right ingredients is the first step to creating these delightful Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base. Here’s what you’ll need:

Unsalted butter: This is the star of the shortbread base, providing that rich, buttery flavor. Make sure it’s softened for easy mixing.
Powdered sugar: This sweetener gives the cookies a light, melt-in-your-mouth texture. It’s perfect for achieving that delicate sweetness.
All-purpose flour: The backbone of the shortbread, flour gives structure to your cookies. You can substitute with gluten-free flour if needed.
Salt: Just a pinch enhances the flavors, balancing the sweetness of the sugar and the richness of the butter.
Vanilla extract: A splash of vanilla adds warmth and depth to the flavor profile, making every bite more delightful.
Pumpkin puree: This is the heart of the filling, bringing that classic pumpkin flavor. Use canned or homemade puree for convenience.
Brown sugar: It adds a hint of caramel flavor and moisture to the filling, making it rich and delicious.
Pumpkin pie spice: A blend of warm spices like cinnamon and nutmeg, it captures the essence of fall in every bite.
Egg: This binds the filling together, giving it a smooth, creamy texture that complements the shortbread.
Heavy cream: A touch of cream adds richness to the filling, making it luscious and indulgent.

For those who like to experiment, consider adding nuts or chocolate chips for extra texture. You can find the exact measurements for each ingredient at the bottom of the article, ready for printing!

How to Make Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base

Now that we have our ingredients ready, let’s dive into the fun part—making these Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base! Follow these simple steps, and you’ll have a delicious treat that will impress everyone.

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures even baking. If you skip this step, your cookies might not set properly, leading to a gooey mess instead of a delightful treat. Trust me, a well-preheated oven is your best friend in baking!

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This step is essential for achieving that melt-in-your-mouth texture. The air you incorporate while creaming helps the cookies rise beautifully. So, take your time and mix well!

Step 3: Combine Dry Ingredients

Next, in a separate bowl, combine the all-purpose flour and salt. The flour provides structure, while the salt enhances the flavors. Mixing these dry ingredients separately ensures that the salt is evenly distributed throughout the dough. This little step makes a big difference in the final taste!

Step 4: Prepare the Shortbread Base

Now, it’s time to prepare the shortbread base. Gradually add the dry mixture to the creamed butter and sugar, mixing until just combined. Then, press the dough evenly into the bottom of a greased baking pan. Make sure it’s packed tightly; this will create a sturdy base for your pumpkin filling.

Step 5: Make the Pumpkin Filling

In another bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, egg, and heavy cream. Whisk until smooth. This filling is where the magic happens! The warm spices and creamy texture will make your kitchen smell like fall. It’s like a cozy hug in a bowl!

Step 6: Assemble and Bake

Spread the pumpkin filling evenly over the shortbread base. Make sure to cover it completely for a perfect bite every time. Bake in your preheated oven for 25-30 minutes, or until the filling is set. You’ll know it’s ready when the edges start to pull away from the pan. The aroma will be heavenly!

Step 7: Cool and Cut

Once baked, allow the cookies to cool in the pan for a bit. This step is crucial! If you cut them too soon, they might crumble. After about 15-20 minutes, transfer them to a wire rack to cool completely. Once cooled, cut them into squares, and get ready to enjoy your delicious Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base!

Tips for Success

Use room temperature butter for easier creaming and a smoother texture.
Don’t overmix the dough; mix until just combined to keep cookies tender.
For a richer flavor, consider browning the butter before mixing.
Let the cookies cool completely before cutting to maintain their shape.
Store leftovers in an airtight container to keep them fresh and delicious.

Equipment Needed

Mixing bowls: Use any size you have on hand; a large bowl is ideal for mixing.
Electric mixer: A hand mixer works great, but a stand mixer can save time.
Baking pan: A 9×13 inch pan is perfect for this recipe.
Whisk: A simple whisk will help combine your filling smoothly.
Spatula: Use a rubber spatula for easy spreading of the filling.

Variations

For a nutty twist, add chopped pecans or walnuts to the pumpkin filling for added crunch.
Swap out the pumpkin puree for sweet potato puree for a different flavor profile that’s equally delicious.
Make it gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour.
Add a splash of maple syrup to the filling for a deeper, richer sweetness that complements the pumpkin.
For a chocolate lover’s delight, fold in mini chocolate chips into the pumpkin filling before baking.

Serving Suggestions

Pair these cookies with a warm cup of spiced chai or apple cider for a cozy treat.
Serve alongside a scoop of vanilla ice cream for a delightful dessert experience.
For a festive touch, dust with powdered sugar before serving to create a snowy effect.
Arrange on a decorative platter with fall leaves for a beautiful presentation.

FAQs about Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base

Can I make these cookies ahead of time?

Absolutely! These Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base can be made a day or two in advance. Just store them in an airtight container to keep them fresh. They taste even better after the flavors have had time to meld!

Can I freeze the cookies?

Yes, you can freeze these cookies! Once they are completely cooled, cut them into squares and place them in a single layer in a freezer-safe container. They can be frozen for up to three months. Just thaw them at room temperature before serving.

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree on hand, you can use sweet potato puree or even butternut squash puree as a substitute. Both options will give you a delicious filling with a slightly different flavor profile.

How do I know when the cookies are done baking?

You’ll know your cookies are ready when the edges start to pull away from the pan and the filling is set. A toothpick inserted in the center should come out clean or with just a few moist crumbs. The aroma will also be a delightful hint that they’re done!

Can I add more spices to the filling?

Of course! Feel free to adjust the spices to your liking. Adding a bit more cinnamon or nutmeg can enhance the fall flavors. Just remember to taste as you go to find your perfect balance!

Final Thoughts

As I reflect on these Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base, I can’t help but smile. They’re more than just a dessert; they’re a celebration of the season, a way to gather loved ones around the table, and a reminder of the warmth of home. Each bite is a delightful blend of flavors that evokes cherished memories of family gatherings and laughter. I hope you find as much joy in making and sharing these cookies as I do. They’re sure to become a beloved tradition in your home, bringing smiles and sweet moments to your holiday season!