As I pulled the warm freshly baked cookies from the oven, the air filled with the comforting aroma of cinnamon and nutmeg, instantly transporting me to cozy autumn days. These Thanksgiving Cookies With Pumpkin Pie Filling and Fall Shortbread Base are the perfect blend of nostalgic flavors, merging creamy pumpkin pie custard with a melt-in-your-mouth shortbread crust. Not only are they a crowd-pleaser for all your holiday gatherings, but they also come together quickly, making them a delightful addition to your seasonal baking repertoire. Whether you’re a seasoned pro or just starting to experiment in the kitchen, this approachable recipe is a joy to create. So, are you ready to bring some warm autumn magic to your table?
Why are these cookies a must-bake?
Irresistible flavors: The combination of creamy pumpkin pie filling and buttery shortbread creates a taste sensation that you won’t forget. Festive and cozy: With spices like cinnamon and nutmeg, each bite evokes the warmth of autumn gatherings. Quick and easy: Perfect for home bakers of any skill level, this recipe comes together in a snap. Versatile options: With suggested variations for gluten-free or dairy-free diets, everyone can enjoy these treats. If you love seasonal flavors, check out our pumpkin pie cookie or pumpkin cupcakes for more delightful recipes!
Thanksgiving Cookies With Pumpkin Pie Filling
Ingredients
For the Shortbread Base
• All-Purpose Flour – Provides the structure for the shortbread base; you can swap it for alternative flours but adjust fat accordingly.
• Unsalted Butter – Adds a rich flavor and flakiness to the dough; using unsalted helps control salt levels.
• Powdered Sugar – Ensures extra tenderness for a melt-in-your-mouth experience, perfect for Thanksgiving cookies.
• Vanilla Extract – Enhances flavor, adding a warm aromatic backdrop to the shortbread.
• Salt – Balances the sweetness of both the base and the filling.
For the Pumpkin Filling
• Pumpkin Puree – The heart of the filling, providing natural sweetness and velvety texture for a delightful result.
• Heavy Cream – Contributes a luxurious creamy texture while keeping the filling light and airy.
• Brown Sugar – Offers caramel undertones that deepen the flavor profile and complement the pumpkin perfectly.
• Ground Cinnamon, Nutmeg, Ginger, Cloves – These spices create a comforting mix that evokes cozy fall vibes, perfect for the season.
• Eggs – Bind the filling together, creating a custard-like texture that is undeniably delicious when baked.
This combination of ingredients brings together nostalgia and warmth, making these Thanksgiving cookies an irresistible treat for any holiday gathering.
Step‑by‑Step Instructions for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C) and lining a baking tray with parchment paper to ensure easy removal of the baked cookies. This prepares the baking environment, allowing for optimum heat distribution as you create your delightful Thanksgiving cookies with pumpkin pie filling.
Step 2: Prepare the Shortbread Dough
In a mixing bowl, combine all-purpose flour, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. This step is crucial for creating the tender shortbread base that will support your pumpkin filling.
Step 3: Press the Dough into the Tray
Transfer the crumbly dough into your prepared baking tray, spreading it evenly across the base. Use your fingers to press down firmly, creating a uniform layer that measures about ¼ inch thick. Bake in the preheated oven for 15–18 minutes until the edges are lightly golden and fragrant, then allow it to cool slightly.
Step 4: Make the Pumpkin Filling
While the shortbread cools, prepare the luscious pumpkin filling. In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, and the spices: ground cinnamon, nutmeg, ginger, and cloves, along with a pinch of salt. Aim for a smooth mix that captures the essence of fall, creating that rich, creamy custard-like consistency.
Step 5: Add Eggs to the Mixture
Gradually whisk in the eggs, one at a time, ensuring each is fully combined before adding the next. This method helps to create a silky texture for the filling, contributing to the overall delightful experience of your Thanksgiving cookies with pumpkin pie filling.
Step 6: Pour the Filling Over the Shortbread
Carefully pour the prepared pumpkin filling over the cooled shortbread base. Use a spatula to spread it evenly, ensuring that every corner of the shortbread is covered with this velvety mixture. This step is essential for achieving that perfect balance between crust and filling.
Step 7: Bake Until Set
Return the tray to the oven and bake for an additional 20–25 minutes. The filling should appear set, firm to the touch, and slightly puffed up. Keep an eye on it to avoid overbaking, as a slight jiggle in the center is perfectly fine—it will continue to firm up while cooling.
Step 8: Cool and Cut into Shapes
Once baked, allow the cookies to cool completely in the tray to avoid cracking when cutting. When cooled, use a sharp knife to slice the cookies into squares or festive shapes. This final step reveals the beautiful layers of the shortbread base and pumpkin filling, ready to impress your guests!
Expert Tips for Thanksgiving Cookies
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Perfect Egg Whisking: Thoroughly whisk the eggs into the pumpkin mixture to ensure a creamy and silky filling for your Thanksgiving cookies with pumpkin pie filling.
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Cool Completely: Allow the cookies to cool completely in the pan; this prevents cracks and mishaps when cutting, preserving that beautiful presentation.
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Spice it Up: Don’t hesitate to experiment with your favorite spices. Adjust the spice levels in the filling to make it uniquely yours while maintaining a cozy autumn flavor.
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Check for Doneness: When baking, the filling should be set and firm to the touch but with a slight jiggle in the center. Avoid overbaking to keep that great texture.
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Mind Your Base: Be careful not to overmix the shortbread dough; this could affect tenderness. Mix just until combined to create a flaky, melt-in-your-mouth experience!
What to Serve With Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Cozy autumn gatherings call for delightful accompaniments that elevate the experience of enjoying these scrumptious treats.
- Creamy Mashed Potatoes: Their buttery texture and rich flavor create a wonderful contrast to the sweetness of the cookies.
- Spiced Apple Cider: Warm spices and crisp apple notes resonate beautifully with the flavors of pumpkin pie, enhancing the seasonal spirit.
- Whipped Cream: A dollop adds a light and airy touch, complementing the creamy pumpkin filling while inviting everyone for second servings!
- Roasted Vegetable Medley: With a savory yet slightly sweet taste, roasted root vegetables balance the cookies’ sweetness beautifully, creating a satisfying plate.
- Maple Pecan Pie: The deep, nutty flavors harmonize perfectly with your Thanksgiving cookies, creating a dessert odyssey that guests won’t soon forget.
- Fall Fruit Salad: Fresh seasonal fruits, like pears and pomegranates, add a refreshing crunch, brightening the dessert table and offering a light palate cleanser.
- Buttery Dinner Rolls: Soft, warm rolls serve as a perfect base for a spread of pumpkin butter, enhancing the delicious fall flavors.
- Vanilla Ice Cream: A scoop melted on top creates a luscious experience, while the creaminess balances the spiced pumpkin filling beautifully.
Make Ahead Options
These Thanksgiving Cookies With Pumpkin Pie Filling and Fall Shortbread Base are perfect for meal prep, saving you time during the busy holiday season! You can prepare the shortbread base up to 24 hours in advance by baking it, allowing it to cool completely, and storing it in an airtight container at room temperature. The pumpkin filling can also be made ahead of time and refrigerated, ideally for up to 3 days; just ensure it’s in a tightly sealed container to maintain its creamy texture. When you’re ready to serve, pour the chilled filling over the pre-baked crust and bake as directed. With these make-ahead options, you’ll have delicious, festive cookies ready to impress with minimal last-minute effort!
How to Store and Freeze Thanksgiving Cookies
Airtight Container: Store your Thanksgiving cookies with pumpkin pie filling in an airtight container at room temperature for up to 3 days. This helps maintain their lovely texture and flavor.
Refrigeration: If you prefer, you can keep them in the fridge for up to a week; just make sure they are well-wrapped to prevent drying out.
Freezing: For longer storage, freeze the cookies individually wrapped in plastic wrap and then placed in a freezer-safe bag. They will keep well for up to 3 months.
Reheating: When you’re ready to enjoy your frozen cookies, thaw them in the fridge overnight and warm them in the microwave for about 10-15 seconds to restore some freshness!
Thanksgiving Cookies With Pumpkin Pie Filling Variations
Feel free to sprinkle your creativity into these delectable cookies for a personalized touch this holiday season!
- Gluten-Free: Substitute almond flour for all-purpose flour, adjusting butter content for a tender result that’s safe for gluten sensitivities.
- Dairy-Free: Opt for full-fat coconut milk instead of heavy cream for a creamy filling without the dairy, keeping all the lusciousness you love.
- Spice It Up: Add a pinch of allspice or cardamom alongside the cinnamon and nutmeg for a delightful twist that warms your spicescape.
- Nutty Delight: Fold in finely chopped pecans or walnuts into the filling for added texture and a nutty crunch that elevates these cookies.
- Sweeten with Maple: Use maple syrup in place of brown sugar to provide a new depth of flavor that harmonizes beautifully with pumpkin.
- Mini Cookies: For bite-sized fun, scoop smaller portions onto a baking sheet, reducing the baking time for delightful little treats that invite enjoyment.
- Chocolate Drizzle: Elevate your cookies by drizzling melted chocolate over the top; the chocolate adds richness and creates a visual feast!
- Fruity Burst: Incorporate dried cranberries or raisins into the shortbread base for a fruity contrast that marries beautifully with the pumpkin filling.
These variations are just a way to infuse some personal flair into your baking. If you’re looking for more delightful pumpkin-inspired desserts, don’t miss our pumpkin bread or scrumptious apple pie bars to round out your autumn baking adventures!
Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base Recipe FAQs
How do I choose ripe ingredients, especially for the pumpkin filling?
Absolutely! When selecting pumpkin puree, look for a rich, deep orange color, indicating ripeness. If using fresh pumpkin, it should feel heavy for its size, with a firm skin. Avoid any pumpkins with soft spots or blemishes as these are signs of overripeness.
What’s the best way to store leftover Thanksgiving cookies?
To keep your Thanksgiving cookies with pumpkin pie filling fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, they can be refrigerated for up to a week, just make sure they are well-wrapped to avoid drying out.
Can I freeze these cookies, and if so, how?
Yes, you can absolutely freeze these cookies! Wrap each cookie individually in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight and warm them in the microwave for about 10-15 seconds for a fresh taste.
I overbaked my cookies and they seem dry; what can I do?
Very! If your cookies come out dry, an easy fix is to serve them with a dollop of whipped cream or a scoop of ice cream to add moisture back in. Next time, be sure to keep an eye on the filling while baking—it should be slightly jiggly in the center for perfect texture.
Are these cookies suitable for people with dietary restrictions?
Certainly! For gluten-free options, you can substitute almond flour for all-purpose flour, adjusting the fat content as necessary. If someone has a dairy intolerance, consider replacing the heavy cream with coconut milk or a dairy-free alternative. Always double-check ingredient labels for allergens, especially for nuts and gluten.
How can I tell when the pumpkin filling is perfectly baked?
For the ideal filling texture, bake until it’s set and firm to the touch, usually around 20-25 minutes. You want it slightly puffed but with a gentle jiggle in the center; this will ensure it maintains that lovely custard-like consistency. If it appears too firm, it may be overbaked, so keep an eye on it!
Thanksgiving Cookies With Pumpkin Pie Filling and Shortbread Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a mixing bowl, combine all-purpose flour, softened unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. Mix until coarse crumbs form.
- Transfer the dough into the prepared baking tray, pressing it down to create a ¼ inch thick layer. Bake for 15–18 minutes until golden.
- In a large bowl, whisk together pumpkin puree, heavy cream, brown sugar, spices, and salt until smooth.
- Gradually whisk in the eggs, ensuring each one is fully combined before adding the next.
- Pour the pumpkin filling over the cooled shortbread, spreading it evenly with a spatula.
- Bake for an additional 20–25 minutes until the filling is set but slightly jiggles in the center.
- Allow the cookies to cool completely in the tray before cutting into desired shapes.
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