Thanksgiving Pumpkin Pie Shortbread Cookies Recipe

These Thanksgiving Pumpkin Pie Shortbread Cookies Recipe bring the best of fall flavors into one irresistible treat. With a buttery, crumbly shortbread base topped by a smooth, warmly spiced pumpkin pie filling, these cookies taste like autumn wrapped in comfort and joy. They make a fabulous twist on the traditional pumpkin pie, perfect for sharing with friends and family during holiday gatherings or cozy nights in. Once you try this Thanksgiving Pumpkin Pie Shortbread Cookies Recipe, it’s hard not to reach for seconds!

Ingredients You’ll Need

Gathering the ingredients for this recipe is a breeze, yet each one plays a crucial role. From the tender, melt-in-your-mouth shortbread base to the velvety pumpkin pie topping, every element enhances the flavor and texture with pure, seasonal magic.

• 2 cups all-purpose flour: Provides the necessary structure and a tender crumb for the shortbread base.
• 1 cup unsalted butter, softened: Gives a rich, creamy texture and helps the dough hold together beautifully.
• 1/2 cup powdered sugar: Adds delicate sweetness and contributes to that classic shortbread melt-in-your-mouth feel.
• 1 tsp vanilla extract: Infuses warmth and depth into the shortbread’s flavor.
• 1/4 tsp salt: Balances the sweetness and enhances all other flavors.
• 1 cup pumpkin puree: The star of the show; it brings authentic pumpkin flavor and moisture to the filling.
• 1/2 cup heavy cream: Creates a rich and smooth pie filling that sets perfectly on the shortbread.
• 1/3 cup brown sugar: Offers caramel notes and natural sweetness that complement the spices beautifully.
• 1 tsp ground cinnamon: Adds a fragrant, warming spice essential for that fall vibe.
• 1/2 tsp ground nutmeg: Lends a subtle nutty warmth to deepen the spice mix.
• 1/2 tsp ground ginger: Gives a gentle spicy kick that enlivens the filling.
• 1/4 tsp ground cloves: Introduces aromatic richness with just a hint of earthiness.
• 2 large eggs: Bind the filling and help it firm up during baking.

How to Make Thanksgiving Pumpkin Pie Shortbread Cookies Recipe

Step 1: Preheat and Prepare Your Baking Tray

Begin by preheating your oven to 350°F (175°C). This step sets you up for perfectly baked cookies. Line a baking tray with parchment paper to ensure easy removal of the shortbread base later on. Taking care here helps avoid any sticky situations and guarantees clean, crisp edges.

Step 2: Create the Shortbread Dough

In a large mixing bowl, combine the all-purpose flour, softened butter, powdered sugar, a splash of vanilla extract, and salt. Use your hands or a mixer to blend everything until the mixture resembles coarse crumbs. This rustic texture is exactly what you want before pressing it down to form your base. The butter and sugar are key to that tender, buttery shortbread we all love.

Step 3: Bake the Shortbread Base

Press the crumbly dough evenly into the prepared baking tray, creating a uniform layer. This ensures even baking and a sturdy foundation for the pumpkin filling. Slide it into the oven and bake for 15 to 18 minutes, or until it’s lightly golden. Keep an eye on it—you want a subtle color that means perfect texture, not overdone crunchiness. Once baked, set it aside to cool slightly.

Step 4: Whisk the Pumpkin Pie Filling

While the shortbread cools, combine the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl. Whisk the mixture until it’s completely smooth and the spices are evenly distributed. The brown sugar is key for that deep, molasses-like sweetness that complements the earthiness of pumpkin, while the cream adds luscious richness.

Step 5: Incorporate the Eggs

Add the eggs one at a time to the pumpkin mixture, whisking thoroughly after each addition. The eggs help bind the filling and give it a custardy texture once baked. Make sure everything is fully incorporated so that your filling sets beautifully later on.

Step 6: Assemble Your Cookies

Pour the pumpkin pie filling over the cooled shortbread base. Use a spatula to spread it evenly, reaching all corners. A smooth, uniform layer ensures that every bite has just the right balance of crust to filling, delivering both buttery crunch and creamy spice in each mouthful.

Step 7: Bake Until Set

Return your tray to the oven and bake for an additional 20 to 25 minutes. The filling should be set and slightly firm to the touch but still soft enough to melt in your mouth. This delicate balance brings together the best features of a pumpkin pie and a shortbread cookie in one delightful treat.

Step 8: Cool and Cut

Allow the cookies to cool completely in the pan so they firm up fully for clean cutting. Patience here pays off because this prevents any filling from sliding off. Once cooled, slice your Thanksgiving Pumpkin Pie Shortbread Cookies Recipe into squares or shapes of your choice for easy sharing and pretty presentation.

Step 9: Serve and Enjoy

Now comes the best part—serve these autumnal delights at your Thanksgiving table or as a cozy snack with tea or coffee. Each bite melts buttery shortbread and spiced pumpkin filling in harmony, making every moment feel like a warm, sweet hug.

How to Serve Thanksgiving Pumpkin Pie Shortbread Cookies Recipe

Garnishes

Elevate your cookies by adding a dusting of powdered sugar or a light drizzle of caramel sauce. Toasted pecans or chopped walnuts sprinkled on top bring an added crunch and rich flavor, while a small dollop of whipped cream can provide a luscious contrast to the warmly spiced filling.

Side Dishes

Pair these cookies with a hot cup of chai tea or a spiced latte to highlight the autumn spices. They also work beautifully alongside vanilla ice cream for a dessert that’s both comforting and refreshing. For a festive spin, serve with a drizzle of maple syrup or alongside a bowl of fresh cranberries.

Creative Ways to Present

Want to impress guests? Arrange the cookies on a rustic wooden board surrounded by fall leaves and cinnamon sticks to create a charming centerpiece. Alternatively, stack them with parchment paper in between for a cute gift box or party favor. Tying each stack with a twine bow adds that special homemade touch.

Make Ahead and Storage

Storing Leftovers

Keep your Thanksgiving Pumpkin Pie Shortbread Cookies Recipe fresh by storing them in an airtight container at room temperature for up to 3 days. This helps maintain the shortbread’s buttery texture and prevents the filling from drying out. If your home is warm, refrigeration is a smart option.

Freezing

You can freeze these cookies for longer storage. Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or bag. When ready to enjoy, thaw at room temperature. This method preserves the delicious flavors and texture beautifully.

Reheating

To warm your cookies, pop them in a 300°F oven for about 5 minutes or microwave briefly for 15 to 20 seconds. This revives the buttery shortbread and softens the pumpkin filling, making them taste freshly baked all over again.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is usually more convenient during the busy holiday season. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What if I don’t have all the spices listed?

No worries! You can simplify the spice mix by using just cinnamon and nutmeg or even use a pre-made pumpkin pie spice blend. The key is to have warm, cozy spices that complement pumpkin’s natural sweetness.

Can these cookies be made gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures like regular flour. Look for blends that include xanthan gum for best results, and keep an eye on the baking time as gluten-free doughs sometimes require slight adjustments.

Is it possible to make the shortbread base ahead of time?

Definitely! You can prepare and bake the shortbread base a day in advance, then refrigerate it until you’re ready to add the pumpkin filling and finish baking. This makes the recipe more flexible for busy holiday schedules.

How should I cut the cookies to prevent the filling from cracking?

Use a sharp, thin knife and cut the cookies while they’re completely cooled and set. Wiping the knife clean between cuts helps achieve neat edges. If the filling feels too soft, chilling the pan in the refrigerator for a bit before cutting can help.

Final Thoughts

This Thanksgiving Pumpkin Pie Shortbread Cookies Recipe truly captures the heart of fall in every bite. Whether you’re looking for a fresh take on pumpkin desserts or a cookie that impresses guests, these layers of buttery, spiced goodness deliver. I can’t wait for you to give this recipe a whirl and watch it become a beloved fall favorite in your home, too!

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