Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

If you love the cozy flavors of autumn and want to impress your guests with a unique treat, try these Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base. Combining a buttery, crumbly shortbread foundation with the warm, spicy goodness of pumpkin pie filling, these cookies are the perfect bite-sized celebration of fall. They are irresistibly tender, easy to make, and guaranteed to become a new holiday favorite on your dessert table.

Why You’ll Love This Recipe

• Comfort in Every Bite: The rich pumpkin pie filling honors classic Thanksgiving flavors wrapped in a buttery shortbread base.
• Easy to Make: Simple ingredients and straightforward steps make these cookies perfect for bakers of all levels.
• Perfect Portion Size: Bite-sized and shareable, ideal for parties and family gatherings.
• Customizable Flavors: Easily adapt the spices or add toppings to suit your personal taste or dietary needs.
• Beautiful Presentation: These cookies look stunning on any autumn-themed dessert plate, bringing warmth and color.

Ingredients You’ll Need

The magic behind Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base relies on ingredients that are easy to find but essential for balancing taste, texture, and color. Each component plays a key role in crafting a soft shortbread that perfectly complements luscious pumpkin pie filling.

• Unsalted Butter: Provides a rich, creamy texture crucial for crumbly shortbread.
• Granulated Sugar: Adds subtle sweetness that enhances the buttery base without overpowering.
• All-Purpose Flour: The foundation for the shortbread, giving it structure and tenderness.
• Ground Cinnamon and Nutmeg: Bring warm, spicy notes reminiscent of traditional pumpkin pie spices.
• Pumpkin Pie Filling: The star of the show, offering smooth, flavorful pumpkin filling with just the right sweetness and spice.
• Vanilla Extract: Adds depth and a comforting aromatic quality.
• Baking Powder: Ensures the shortbread base has a light texture without being cakey.
• Salt: Balances flavors and rounds out the sweetness.

Variations for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Feel free to make this recipe your own by tweaking ingredients or presentation! These Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base are incredibly adaptable to different dietary needs, flavor preferences, or seasonal twists.

• Gluten-Free Option: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend for a naturally gluten-free treat.
• Vegan Version: Replace butter with vegan butter and use a plant-based pumpkin pie filling or homemade pumpkin puree with spices.
• Nutty Twist: Add finely chopped pecans or walnuts in the shortbread dough for extra crunch and autumn flavor.
• Spice Variations: Experiment with adding ginger or cloves to enrich the warm spice profile.
• Drizzled Toppings: Finish with a drizzle of white or dark chocolate after baking for an elegant touch.

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How to Make Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Step 1: Prepare the Shortbread Dough

Start by creaming the softened unsalted butter with sugar until light and fluffy. Add vanilla extract and combine the dry ingredients—flour, baking powder, salt, cinnamon, and nutmeg—into the butter mixture. Stir gently until the dough comes together but avoid overmixing to keep it crumbly and tender.

Step 2: Shape the Cookie Base

Roll the dough into small, uniform balls and flatten them slightly on a parchment-lined baking sheet. You want a firm base to hold the pumpkin pie filling but keep the edges delicate and buttery. Chill the dough balls for about 15 minutes before baking to maintain shape.

Step 3: Add the Pumpkin Pie Filling

Spoon a small dollop of pumpkin pie filling onto the center of each shortbread base. Be careful not to overload as the filling will soften further while baking. The pumpkin pie mix should be thick enough to stay in place during the process.

Step 4: Bake to Perfection

Bake the cookies at 350°F (175°C) for 12-15 minutes until the shortbread edges turn golden while the pumpkin filling remains moist and set. Let the cookies cool on the baking sheet before transferring to a wire rack to prevent breakage.

Step 5: Finish and Serve

Once cooled, optionally sprinkle with powdered sugar or drizzle melted chocolate. These finishing touches elevate the presentation and add a little sweetness contrast to the spiced pumpkin flavor.

Pro Tips for Making Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

• Chill the Dough: Refrigerating the dough before baking helps maintain a clean shape and prevents spreading.
• Use Thick Pumpkin Filling: Choose a dense pumpkin pie filling or reduce homemade filling to avoid soggy cookies.
• Don’t Overmix: Mixing too vigorously will make the shortbread tough instead of tender.
• Test Oven Temperature: Ensure your oven is accurately preheated for even baking and golden edges.
• Allow Full Cooling: Cooling completely prevents the cookies from breaking when you remove them.

How to Serve Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Garnishes

Top these cookies with a light dusting of powdered sugar, a sprinkle of cinnamon, or a drizzle of melted white or dark chocolate to enhance both look and flavor.

Side Dishes

Pair with a warm chai latte, spiced apple cider, or a scoop of whipped cream or vanilla ice cream to complement the pumpkin and buttery shortbread.

Creative Ways to Present

Arrange on a rustic wooden platter with autumn leaves or mini pumpkins as decorations. You can also serve the cookies alongside small jars of maple syrup or caramel sauce for dipping.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain freshness and texture.

Freezing

Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag to store for up to 2 months. Thaw at room temperature before serving.

Reheating

Warm frozen or refrigerated cookies in a low oven (300°F/150°C) for 5-7 minutes to revive the buttery shortbread and soften the pumpkin filling slightly.

FAQs

Can I use canned pumpkin instead of pumpkin pie filling?

You can, but you’ll need to add your own spices and sweeteners to replicate the flavor and consistency of pumpkin pie filling for the best results.

How should I store these cookies if I make them ahead?

Keep them in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Is it possible to make these cookies dairy-free?

Yes! Substitute butter with vegan butter and ensure your pumpkin filling or puree is free of dairy ingredients.

Can I use gluten-free flour in the shortbread base?

Absolutely, a 1-to-1 gluten-free baking flour blend works well, though texture might be slightly different.

How do I prevent the pumpkin filling from making the shortbread soggy?

Use a thick pumpkin pie filling and add it just before baking the cookies. Also, chilling the dough beforehand helps maintain a sturdy base.

Final Thoughts

Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base are a delightful way to bring traditional autumnal flavors into a perfectly portioned treat. Easy to customize and elegant enough to impress, these cookies will quickly become a go-to recipe for your holiday celebrations. Give this recipe a try—you’ll love how the buttery shortbread and spiced pumpkin work their magic together!

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