Description
Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base combine a buttery, crumbly shortbread with warm, spiced pumpkin pie filling for a bite-sized celebration of autumn flavors. These tender, easy-to-make cookies are perfect for holiday gatherings, customizable to suit dietary preferences, and beautifully presented for an elegant dessert table addition.
Ingredients
Scale
Shortbread Base
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (or 1-to-1 gluten-free baking flour blend for gluten-free option)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
Pumpkin Pie Filling
- About 1/2 cup pumpkin pie filling (store-bought or homemade, thick consistency)
Optional Additions & Toppings
- Finely chopped pecans or walnuts (optional, for nutty twist)
- Additional spices like ground ginger or ground cloves (optional)
- Powdered sugar, for dusting (optional)
- Melted white or dark chocolate for drizzling (optional)
Instructions
- Prepare the Shortbread Dough: Cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Add vanilla extract, then gradually combine the dry ingredients—flour, baking powder, salt, cinnamon, and nutmeg—into the butter mixture. Stir gently until a dough forms, taking care not to overmix to maintain tenderness and a crumbly texture.
- Shape the Cookie Base: Roll the dough into small, uniform balls and flatten each slightly onto a parchment-lined baking sheet. Ensure the bases are firm enough to hold the filling but keep edges delicate and buttery. Chill the dough balls in the refrigerator for about 15 minutes to help preserve their shape during baking.
- Add the Pumpkin Pie Filling: Spoon a small dollop of thick pumpkin pie filling onto the center of each shortbread base. Avoid overfilling, as the pumpkin filling softens further while baking and should stay in place.
- Bake to Perfection: Bake the cookies in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the shortbread edges are golden and the pumpkin filling is moist but set. Let the cookies cool on the baking sheet before transferring them to a wire rack to prevent breakage.
- Finish and Serve: Once cooled, optionally dust the cookies with powdered sugar or drizzle with melted white or dark chocolate for added sweetness and elegant presentation.
Notes
- Chill the dough before baking to maintain cookie shape and prevent spreading.
- Use a thick pumpkin pie filling or reduce homemade filling to avoid soggy bases.
- Do not overmix the dough to keep the shortbread tender, not tough.
- Ensure oven temperature is accurate for even baking and golden edges.
- Allow cookies to cool completely before handling to avoid breakage.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg