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Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base - Image 3

Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

These Thanksgiving cookies combine a buttery fall shortbread base with a creamy pumpkin pie filling, perfect for your holiday celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter cold, cut into small cubes
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup heavy cream
  • 1/3 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 large eggs

Equipment

  • Food processor
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Whisk

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a food processor, combine the all-purpose flour, cold unsalted butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared baking sheet.
  3. Bake the shortbread base for 15-18 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
  4. While the base is cooling, prepare the pumpkin pie filling. In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, pumpkin pie spice, vanilla extract, and eggs until smooth.
  5. Pour the pumpkin filling over the cooled shortbread base. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the filling is set but still slightly jiggly in the center.
  6. Allow the cookies to cool completely in the pan, then cut into squares or use a cookie cutter for festive shapes. Serve and enjoy!

Notes

Chef's Tips:
• For a crisper base, bake the shortbread a few minutes longer before adding the filling
• Avoid overmixing the shortbread dough to prevent it from becoming tough
• Serve with a dollop of whipped cream for an extra festive touch
Food Safety:
• Ensure eggs are fresh and stored properly before use
• Store leftovers in an airtight container in the refrigerator for up to 3 days