Crisp autumn days call for baking adventures, and there’s nothing quite like merging two beloved treats into a single, irresistible package. Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base take that classic, creamy pumpkin custard you love and nestle it atop a buttery, tender crust that practically melts in your mouth. From the moment you press that shortbread dough into the pan, you can’t help but feel the excitement of holiday baking bubbling up—this is the kind of recipe that turns a kitchen into the warmest gathering spot in the house.
These cookies aren’t just a snack; they’re a mini celebration of all the flavors of the season. The smooth pumpkin puree swirls together with heavy cream, brown sugar, and a symphony of spices like cinnamon, nutmeg, ginger, and cloves. It all bakes into a set filling that cuts into perfect squares—each bite is a little piece of Thanksgiving bliss. Whether you’re an experienced home cook or you’ve just begun experimenting with intermediate-level desserts, this recipe guides you step by step. With about 20 minutes of hands-on prep, 45 minutes in the oven, and an hour of resting time to let those flavors deepen, you’ll end up with 24 cookies that clock in at around 250 calories apiece—ideal for sharing (or keeping all to yourself).
KEY INGREDIENTS IN THANKSGIVING COOKIES WITH PUMPKIN PIE FILLING AND FALL SHORTBREAD BASE
Before diving into the method, let’s chat about the stars of the show. Every ingredient has a purpose, from creating a buttery shortbread foundation to building that luscious, spiced pumpkin pie filling. Here’s what you need and why each item deserves a moment in the spotlight:
- All-purpose flour
Provides the structure for the shortbread base, yielding a tender yet firm crumb that holds up under the pumpkin custard.
- Unsalted butter
Brings rich flavor and flakiness to the dough; using unsalted allows you to control the salt level precisely.
- Powdered sugar
Ensures the shortbread is extra tender and melt-in-your-mouth, smoothing out the texture more than granulated sugar would.
- Vanilla extract
Adds a warm, aromatic backdrop that enhances both the base and the filling, tying all the flavors together.
- Salt
Balances sweetness and elevates the other flavors—used sparingly in both the base and filling for harmony.
- Pumpkin puree
The heart of the filling, offering natural sweetness and velvety texture that sings of autumn.
- Heavy cream
Rounds out the filling with luxurious creaminess, making each bite feel indulgent yet light.
- Brown sugar
Introduces caramel undertones that deepen the overall flavor profile and complement pumpkin perfectly.
- Ground cinnamon
Infuses warm, comforting spice that instantly evokes cozy fall vibes.
- Ground nutmeg
Lends an earthy, slightly sweet aroma that pairs beautifully with the pumpkin.
- Ground ginger
Delivers a gentle zing that brightens and balances the richer spices.
- Ground cloves
Offers an intense, aromatic kick that completes the classic pumpkin pie spice blend.
- Eggs
Serve as the binding and setting agent for the filling, giving it that custardy texture when baked.
HOW TO MAKE THANKSGIVING COOKIES WITH PUMPKIN PIE FILLING AND FALL SHORTBREAD BASE
Ready to roll up your sleeves? This recipe is all about layering simplicity with decadent flavor—start with a crumbly shortbread foundation, then crown it with a spiced pumpkin custard. Follow these steps carefully, and you’ll have a tray of dreamy fall cookies in no time.
1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
2. In a large mixing bowl, combine the flour, softened butter, powdered sugar, vanilla extract, and salt for the shortbread base. Use a pastry cutter or your fingertips to mix until the dough resembles coarse crumbs, ensuring even distribution of butter.
3. Press the dough evenly into the prepared baking tray, creating a uniform layer about half an inch thick. Bake for 15–18 minutes or until the edges are lightly golden. Remove from the oven and allow it to cool slightly, so it firms up for the filling.
4. While the shortbread base is resting, prepare the pumpkin pie filling. In a medium bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until completely smooth and well combined.
5. Crack in the eggs, one at a time, whisking thoroughly after each addition to ensure the mixture stays silky and lump-free.
6. Carefully pour the pumpkin pie filling over the cooled shortbread base, then use a spatula to spread it into an even layer.
7. Return the tray to the oven and bake for an additional 20–25 minutes, or until the filling is set and slightly firm to the touch—it shouldn’t jiggle.
8. Remove from the oven and allow the cookies to cool completely in the pan; this helps the filling fully firm up and prevents cracks when slicing.
9. Once cooled, cut into squares or use festive cookie cutters to create desired shapes. Arrange on a platter and serve your Thanksgiving masterpiece!
SERVING SUGGESTIONS FOR THANKSGIVING COOKIES WITH PUMPKIN PIE FILLING AND FALL SHORTBREAD BASE
When it’s time to share these festive fall cookies, presentation can elevate them from delicious to unforgettable. Think about how you’ll bring out the warmth, texture, and aromas—whether you’re hosting friends in your living room or packing a picnic for an autumn stroll.
- Serve each cookie with a generous dollop of whipped cream and a light dusting of ground cinnamon. The fluffy cream contrasts beautifully with the tender shortbread and creamy pumpkin layer.
- Arrange on a wooden cutting board alongside roasted pecans, fresh apple slices, and fig jam for a charcuterie-style dessert spread that feels both rustic and elegant.
- Pack cookies in small cellophane bags tied with twine or ribbon—perfect for party favors or hostess gifts that deliver fall cheer in every bite.
- Warm cookies for about 10 seconds in the microwave (or 5 minutes in a low oven) just before serving to reactivate the spices and soften the filling for an even more comforting experience.
HOW TO STORE THANKSGIVING COOKIES WITH PUMPKIN PIE FILLING AND FALL SHORTBREAD BASE
Keeping these cookies fresh and flavorful is easy once you know the best storage tricks. With proper care, you can make them a day or two in advance, freeing you up to enjoy holiday festivities without last-minute baking stress.
- Store at room temperature in an airtight container layered with parchment paper to prevent sticking. They’ll stay perfectly tender for up to 48 hours, making them an ideal make-ahead dessert.
- For longer freshness, seal the cookies in a refrigerator-safe container. Refrigeration will extend their shelf life up to 4 days, but be sure to bring them back to room temperature before serving for the best texture.
- To freeze for future enjoyment, place individual squares between layers of parchment paper in a freezer-safe bag or container. They’ll keep their flavor for up to one month—just thaw in the fridge overnight.
- If you want a warm, freshly baked feel after storage, pop the cookies in a preheated oven at 300°F for 5–7 minutes or zap them in the microwave on low power for 10–15 seconds to revive that just-out-of-the-oven softness.
CONCLUSION
These Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base are the epitome of autumn indulgence—combining a rich, buttery shortbread crust with that beloved, spiced pumpkin custard. Whether you’re whipping them up for a Thanksgiving gathering, a cozy family night, or a festive potluck, this recipe brings a playful twist to holiday baking. Its intermediate difficulty level means you’ll learn a few new techniques—like achieving the perfect crumbly dough and setting a smooth custard—while still enjoying straightforward steps and clear timing. With about 20 minutes of prep, 45 minutes of baking, and an hour of resting, you end up with around 24 cookies at 250 calories each, making them perfectly portioned for sharing or savoring one by one. Feel free to double the recipe for larger crowds or experiment with spices to match your personal taste.
You’re welcome to print this article and save it for later use—stick it on your fridge or tuck it into your holiday binder, because these cookies are destined to become a seasonal favorite. Beneath this conclusion, you’ll find a handy FAQ section addressing common questions and tips, so you’ll have all the guidance you need at your fingertips. If you give these cookies a try—or if you find yourself tweaking the spice blend, swapping garnishes, or experimenting with molds—please leave a comment below. I’d love to hear how your baking adventure goes, answer any questions you might have, and help you perfect each bite of these fall-inspired treats. Happy baking!
Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Description
Bursting with autumn spices and a buttery shortbread base, these Thanksgiving cookies transform classic pumpkin pie into a handy, delicious treat everyone will love.
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
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In a large mixing bowl, combine the flour, softened butter, powdered sugar, vanilla extract, and salt for the shortbread base. Mix until the dough resembles coarse crumbs.
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Press the dough evenly into the prepared baking tray to form a base. Bake in the preheated oven for 15-18 minutes or until lightly golden. Remove and let it cool slightly.
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While the shortbread base cools, prepare the pumpkin pie filling. In a medium bowl, whisk together the pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
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Add the eggs one at a time, whisking after each addition until fully incorporated.
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Pour the pumpkin pie filling over the cooled shortbread base, spreading it evenly with a spatula.
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Bake the cookies in the oven for another 20-25 minutes or until the filling is set and slightly firm to touch.
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Allow the cookies to cool completely in the pan before cutting them into squares or desired shapes.
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Serve and enjoy your Thanksgiving masterpiece!
Note
- These cookies are best made a day in advance to allow flavors to develop.
- Consider garnishing with a dollop of whipped cream or a sprinkle of cinnamon before serving.
- Experiment with different spices for a personalized flavor profile.
- The recipe can easily be doubled for larger gatherings.
- These cookies make for a great portable dessert option for outdoor fall picnics.
