Description
These Thanksgiving Cookies feature a delicious fall shortbread base topped with a smooth and spiced pumpkin pie filling. Perfectly aromatic and rich in traditional autumn flavors, they make a delightful treat for holiday gatherings or cozy family desserts.
Ingredients
Scale
For the 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
For the 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 your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking and for easy cleanup.
- 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 forms coarse crumbs that come together when pressed.
- Form and bake shortbread base: Press the dough evenly into the prepared baking tray to create a uniform base layer. Bake in the preheated oven for 15-18 minutes or until it turns lightly golden. Remove and allow it to cool slightly.
- Prepare pumpkin pie filling: While the base cools, whisk together the pumpkin puree, heavy cream, brown sugar, ground cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl until smooth and well blended.
- Add eggs to filling: Incorporate the eggs one at a time into the pumpkin mixture, whisking thoroughly after each addition to ensure a smooth filling.
- Assemble the cookies: Pour the prepared pumpkin pie filling evenly over the cooled shortbread base. Use a spatula to spread it smoothly across the surface.
- Bake the assembled cookies: Return the cookies to the oven and bake for an additional 20-25 minutes, until the filling is set and slightly firm to the touch, indicating it is cooked through.
- Cool before cutting: Allow the baked cookies to cool completely in the pan. This helps the filling set fully and prevents crumbling when cutting.
- Serve and enjoy: Cut the cooled cookies into squares or desired shapes. Serve as a festive and flavorful holiday dessert.
Notes
- Ensure the butter is softened for easy mixing in the shortbread dough.
- Do not overbake the pumpkin filling to avoid dryness; it should be set but still moist.
- Use fresh spices for maximum flavor impact.
- Letting the cookies cool completely is key to clean cutting and perfect texture.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
