Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Delight your guests with Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base—perfectly spiced and irresistibly soft. This festive treat brings together the warmth of autumn spices with a buttery shortbread that melts in your mouth, all wrapped around a luscious pumpkin pie filling that’s rich in flavor. Whether you’re seeking a unique dessert for your holiday table or a comforting snack that captures the essence of fall, these cookies provide an unforgettable experience that’s just as charming as the season itself.

Why You’ll Love This Recipe

• Perfect Fall Flavor: The blend of cinnamon, nutmeg, and cloves mirrors classic pumpkin pie spices, evoking cozy autumn vibes with every bite.
• Unique Texture Combo: The crisp shortbread base balances beautifully with the soft, creamy pumpkin filling for a delightful contrast.
• Easy to Make: Simple ingredients come together quickly for an impressive homemade treat that doesn’t require complicated steps.
• Great for Sharing: These bite-sized cookies are perfect for holiday parties, school events, or gifting to friends and family.
• Customizable: You can easily tweak the spices or add toppings to personalize this festive favorite.

Ingredients You’ll Need

Each ingredient plays an essential role in creating the perfect balance of flavor, texture, and appearance for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base. From the rich, buttery shortbread base to the warmly spiced pumpkin filling, these ingredients are straightforward yet carefully chosen to highlight everything that’s best about fall baking.

• All-purpose flour: Provides structure and the tender crumb of the shortbread base.
• Unsalted butter: Adds richness and moisture, creating that classic buttery shortbread texture.
• Powdered sugar: Keeps the base delicate and melts smoothly on the palate.
• Ground cinnamon: Essential for that warm, comforting fall spice aroma.
• Ground nutmeg: Adds a subtle earthiness that complements the pumpkin perfectly.
• Ground cloves: Intensifies the spice profile with its aromatic punch.
• Pure pumpkin puree: The star of the filling, providing creamy texture and rich flavor.
• Brown sugar: Sweetens the pumpkin filling with a hint of molasses depth.
• Vanilla extract: Enhances overall flavor and brings out the natural sweetness.
• Egg yolk: Binds the filling ingredients for a smooth and silky consistency.
• Salt: Balances sweetness and amplifies the spices.

Variations for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Feel free to tailor this recipe to your taste or dietary preferences. It’s easy to swap or add ingredients to elevate the cookies while keeping the heartwarming essence of fall intact.

• Gluten-free version: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.
• Vegan adaptation: Use vegan butter and replace the egg yolk with chia seeds or flax eggs to maintain texture without animal products.
• Nut topping: Sprinkle chopped pecans or walnuts on top of the filling before baking for added crunch.
• Maple spice twist: Swap brown sugar with pure maple syrup and add a pinch of ginger for a maple-inspired flavor.
• Chocolate drizzle: Finish with dark chocolate drizzle after baking to add depth and a festive look.

How to Make Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Step 1: Prepare the Shortbread Base

Begin by creaming the unsalted butter with powdered sugar until light and fluffy, then gradually mix in the all-purpose flour, ground cinnamon, nutmeg, and cloves. Once combined, press the dough evenly into a lined baking tray and chill for at least 30 minutes to ensure a firm, buttery crust.

Step 2: Make the Pumpkin Pie Filling

In a separate bowl, whisk together the pumpkin puree, brown sugar, egg yolk, vanilla extract, and a pinch of salt until smooth and well combined. This blend should be creamy and rich, bursting with classic pumpkin pie flavors.

Step 3: Assemble the Cookies

Remove the chilled shortbread base from the refrigerator and cut it into cookie-sized squares or use a cookie cutter for festive shapes. Spoon or pipe a dollop of the pumpkin filling onto each piece, creating an even layer without overflowing.

Step 4: Bake to Perfection

Place the prepared cookies on a baking sheet and bake at 350°F (175°C) for 15-18 minutes, or until the shortbread edges turn golden and the pumpkin filling is set but still soft to the touch. Allow them to cool completely before serving or decorating further.

Pro Tips for Making Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

• Chill the dough: Resting the shortbread dough helps prevent spreading and keeps the edges perfectly crisp.
• Use fresh spices: For the most vibrant aroma, grind your spices fresh or use high-quality pre-ground versions.
• Don’t overfill: Keep the pumpkin pie filling portion modest to prevent soggy cookies and maintain structure.
• Line your pans: Parchment paper ensures easy removal and reduces the risk of burning the delicate shortbread.
• Cool completely: Give cookies enough time to cool fully before handling to keep their shape intact.

How to Serve Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Garnishes

Sprinkle a little powdered sugar on top for a snowy effect or add a tiny dollop of whipped cream paired with a light dusting of cinnamon right before serving. Toasted pumpkin seeds scattered on top add a delightful crunch and visual appeal.

Side Dishes

Serve alongside a warm cup of spiced chai, hot apple cider, or even a rich coffee with a dash of cinnamon. These beverages complement the pumpkin spices and enhance the cozy, indulgent experience.

Creative Ways to Present

Arrange the cookies on a rustic wooden board adorned with autumn leaves, mini pumpkins, and pinecones for a festive centerpiece. Alternatively, package them in clear cellophane bags tied with twine to give as charming gifts that spread holiday cheer.

Make Ahead and Storage

Storing Leftovers

Keep your cookies fresh by storing them in an airtight container at room temperature, separated by parchment paper to prevent sticking. They will stay delicious for up to five days.

Freezing

To preserve longer, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. They can be frozen for up to two months without compromising flavor.

Reheating

Thaw frozen cookies at room temperature and warm them briefly in a low oven (around 300°F or 150°C) for 5 minutes to revive the shortbread’s crispness and soften the pumpkin filling slightly.

FAQs

Can I use canned pumpkin puree for the filling?

Yes! Canned pumpkin puree works perfectly for this recipe, offering both convenience and consistent texture without altering the flavor.

Are these cookies suitable for kids?

Absolutely. These cookies are soft, mildly spiced, and sweet enough to appeal to kids and adults alike, making them a family favorite.

Can I make the pumpkin filling ahead of time?

You can prepare the pumpkin filling a day in advance and keep it refrigerated. Just give it a quick stir before assembling to maintain the perfect consistency.

What if I want a crunchier shortbread base?

Simply bake the shortbread base alone a few minutes longer before adding the pumpkin filling to achieve extra crispiness.

Can these cookies be made gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free baking mix, you can create a delicious gluten-free version without losing flavor or texture.

Final Thoughts

If you want a warm, festive dessert that truly captures the heart of autumn, Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base are a must-try. Combining familiar pumpkin pie spices with a buttery shortbread texture makes each bite a celebration of fall flavors. Perfect for sharing, gifting, or savoring alongside your favorite hot drinks, these cookies will quickly become a cherished holiday tradition.

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