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.