Description
These Thanksgiving Cookies feature a buttery fall shortbread base topped with a creamy, spiced pumpkin pie filling. Perfectly balancing rich flavors and seasonal spices, these cookies are an ideal festive treat for gatherings or holiday dessert tables.
Ingredients
Scale
Shortbread Base
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Pumpkin Pie Filling
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Make Shortbread Dough: In a large mixing bowl, combine the all-purpose flour, softened unsalted butter, powdered sugar, vanilla extract, and salt. Mix until the dough takes on a coarse crumb texture, indicating it is well blended but not overworked.
- Form and Bake Shortbread Base: Press the dough evenly into the prepared baking tray forming a uniform base layer. Bake in the preheated oven for 15-18 minutes until the edges turn lightly golden. Remove from oven and let it cool slightly to prepare for filling.
- Prepare Pumpkin Pie Filling: In a separate medium bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until the mixture is smooth and combined for a spiced filling.
- Add Eggs: Incorporate the eggs into the pumpkin mixture one at a time, whisking thoroughly after each addition to ensure even distribution and a smooth texture.
- Assemble Cookies: Pour the pumpkin pie filling over the cooled shortbread base and spread evenly with a spatula to cover the entire surface.
- Bake Until Set: Return the baking tray to the oven and bake for another 20-25 minutes, or until the filling is set and slightly firm to the touch, indicating it is cooked through.
- Cool Fully: Allow the cookies to cool completely in the pan on a wire rack before cutting into squares or desired shapes to maintain structure and texture.
- Serve and Enjoy: Once cooled and sliced, serve your delicious Thanksgiving Cookies and enjoy the perfect festive treat.
Notes
- Ensure the shortbread base is cooled before adding the pumpkin filling to prevent it from becoming soggy.
- Use fresh spices to maximize the warm flavors in the pumpkin filling.
- Cut the cookies only after they have fully cooled to avoid breaking or crumbling.
- These cookies can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with a vegan alternative.
