Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe

If you’re dreaming of a dessert that perfectly captures the cozy flavors of autumn in a delightful little bite, then you’re going to adore this Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe. Combining a buttery, crumbly shortbread base with the warm, spiced pumpkin pie filling, these cookies bring all the magic of the holiday season to your dessert table in an irresistibly portable and shareable form. Whether you’re baking for a crowd or just treating yourself, these cookies embody the spirit of Thanksgiving in every bite, with taste and texture that make them truly unforgettable.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in delivering the perfect balance of flavor and texture. From the rich butter in the shortbread that gives it a tender crumb, to the fragrant spices in the pumpkin filling that invoke those classic Thanksgiving vibes – simplicity and quality here are absolutely key.

• 2 cups all-purpose flour: The foundation for that perfectly crumbly shortbread texture.
• 1 cup unsalted butter, softened: Adds richness and helps create that tender, melt-in-your-mouth base.
• 1/2 cup powdered sugar: Gives a subtle sweetness while keeping the shortbread delicate.
• 1 tsp vanilla extract: Enhances flavor depth and brings warmth to the shortbread.
• 1/4 tsp salt: Balances sweetness and heightens all flavors in the shortbread.
• 1 cup pumpkin puree: The star of the filling, delivering that authentic pumpkin taste and creamy texture.
• 1/2 cup heavy cream: Adds richness and smoothness to the pumpkin filling.
• 1/3 cup brown sugar: Brings caramel notes that complement the spices beautifully.
• 1 tsp ground cinnamon: Essential for that cozy, warming spice flavor.
• 1/2 tsp ground nutmeg: Adds a subtle earthiness and depth.
• 1/2 tsp ground ginger: Gives a gentle zing that brightens the filling.
• 1/4 tsp ground cloves: Adds a hint of bold spice, perfect for holiday desserts.
• 1/4 tsp salt: Balances sweetness in the pumpkin pie filling.
• 2 large eggs: Help set and bind the pumpkin filling for that perfect custard-like texture.

How to Make Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe

Step 1: Prepare Your Oven and Baking Tray

Start by heating your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking and ensure easy cleanup later. Setting up your baking space like this is a little step that makes the process smoother and more enjoyable.

Step 2: Make the Shortbread Dough

In a large mixing bowl, combine the all-purpose flour, softened butter, powdered sugar, vanilla extract, and salt. Mix everything together until the dough resembles coarse crumbs. This texture is exactly what you want; it signals a shortbread that will be tender yet hold together beautifully once baked.

Step 3: Form and Bake the Shortbread Base

Press the dough evenly into your prepared baking tray to form a solid base layer. Bake it in the oven for 15 to 18 minutes until it turns a lovely light golden color around the edges. Once baked, remove it and let it cool just a bit – this keeps your pumpkin filling from melting into the dough and keeps layers distinct.

Step 4: Whisk the Pumpkin Pie Filling

While the shortbread base is cooling, prepare the filling. In a medium bowl, whisk together pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and fragrant. This mixture smells just like Thanksgiving—comforting and nostalgic.

Step 5: Add Eggs for Structure

Incorporate the eggs one at a time into the pumpkin mixture, whisking vigorously after each addition. This step is crucial for creating a silky, settable custard that won’t crack or crumble after baking.

Step 6: Combine and Spread the Filling

Gently pour your luscious pumpkin filling over the slightly cooled shortbread base, using a spatula to spread it evenly across the surface. This helps ensure every cookie slice will be perfectly balanced with crust and filling in every bite.

Step 7: Bake Until Set

Return the baking tray to the oven and bake for an additional 20 to 25 minutes. Look for the filling to be just set and slightly firm when you gently tap the pan. Don’t worry if it jiggles a tiny bit; that creamy custard texture is exactly right.

Step 8: Cool Completely Before Slicing

Once baked, allow the cookies to cool fully in the pan. This gives the filling time to firm up and makes slicing into neat squares or fun shapes so much easier. Patience here really pays off in presentation and ease of serving.

Step 9: Enjoy Your Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe

Now you’re ready to indulge in your creation. These cookies are wonderful fresh or at room temperature, capturing the spirit of the season with every bite.

How to Serve Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe

Garnishes

A simple dusting of powdered sugar or a light drizzle of caramel sauce can boost the visual appeal and add another layer of sweetness. For an extra touch of fall, sprinkle some toasted pecans or a dash of cinnamon on top just before serving.

Side Dishes

Pair these cookies with a scoop of vanilla bean ice cream or a dollop of whipped cream for a classic, cozy dessert experience. They also complement warm drinks like spiced cider, pumpkin spice latte, or a cup of freshly brewed coffee beautifully.

Creative Ways to Present

For a festive touch, arrange these cookies on a platter with autumn leaves or mini pumpkins around for a charming holiday centerpiece. You can also serve them in individual mini baskets lined with parchment for party favors or gift boxes to share the Thanksgiving joy.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies stored in an airtight container at room temperature for up to three days. This keeps the shortbread crisp and the pumpkin filling moist without getting soggy.

Freezing

You can freeze these cookies for up to two months by wrapping them carefully in plastic wrap and placing them in a freezer-safe container. Thaw at room temperature when ready to serve to restore their delightful texture and flavor.

Reheating

If you prefer them warm, gently reheat the cookies in a low oven (around 300°F or 150°C) for 5 to 7 minutes. This warms the pumpkin filling and slightly softens the shortbread without drying them out.

FAQs

Can I use canned pumpkin for the pumpkin puree?

Absolutely! Canned pumpkin puree works perfectly in this Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe and is a convenient option that offers consistent flavor and texture.

What if I don’t have all the spices for the filling?

No worries. Cinnamon is the star spice, so if you’re missing others, focus on that and add whatever you have for a simplified version that still tastes delicious and seasonal.

Can I make this recipe gluten-free?

Yes, by substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, you can make these cookies suitable for gluten-sensitive guests while maintaining a similar texture.

How do I prevent the shortbread from becoming soggy?

Baking the shortbread base until it’s lightly golden before adding the pumpkin filling helps create a firm barrier so the crust stays crisp and not soggy once the filling is added and baked again.

Can I double this recipe for a larger batch?

Definitely! Doubling the ingredients is easy and perfect for gatherings. Just be sure to use a larger pan or multiple pans and adjust baking time if needed, checking periodically for doneness.

Final Thoughts

I can’t wait for you to try this Thanksgiving Pumpkin Pie Filling Shortbread Cookies Recipe and bring its warm, festive flavors to your holiday table. It’s such a fun twist on traditional pumpkin pie and so satisfying to bite into the buttery shortbread paired with that luscious spiced filling. Baking these is like wrapping a hug in a cookie, and honestly, they might just become your new seasonal favorite too!

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