There’s something truly magical about autumn flavors coming together in the most delightful bite-sized form. The Thanksgiving Pumpkin Pie Shortbread Cookies Recipe captures the very essence of fall with a buttery, crumbly shortbread base topped by a luscious, spiced pumpkin pie filling. This recipe blends texture and flavor in a way that feels like a warm hug from your favorite cozy sweater, making it an irresistible treat to share during holiday gatherings or savor with a cup of tea on a crisp afternoon.
Ingredients You’ll Need
Every ingredient here plays a crucial role in bringing the perfect balance of rich, tender shortbread and creamy pumpkin pie flavors to these cookies. You’ll be amazed at how simple ingredients come together to create something truly unforgettable.
- 2 cups all-purpose flour: The foundation that gives the shortbread its tender crumb and structure.
- 1 cup unsalted butter, softened: Adds richness and moisture to create that melt-in-your-mouth texture.
- 1/2 cup powdered sugar: Sweetens the shortbread delicately and ensures a fine, smooth dough.
- 1 tsp vanilla extract: Infuses warmth and a subtle depth of flavor that complements the spices perfectly.
- 1/4 tsp salt: Balances the sweetness and enhances all the other flavors in the shortbread.
- 1 cup pumpkin puree: The heart of the filling, bringing natural sweetness and that iconic pumpkin taste.
- 1/2 cup heavy cream: Makes the filling luxuriously creamy and softens the spices.
- 1/3 cup brown sugar: Introduces a caramel note that makes the pumpkin filling sing with flavor.
- 1 tsp ground cinnamon: Essential for classic fall aroma and warmth.
- 1/2 tsp ground nutmeg: Adds a cozy spiciness that’s unmistakably autumn.
- 1/2 tsp ground ginger: Lends a gentle kick that brightens the filling.
- 1/4 tsp ground cloves: Provides a robust spice that rounds out the pumpkin pie spice blend.
- 1/4 tsp salt: Enhances the sweetness and intensifies the spices in the filling.
- 2 large eggs: Bind the pumpkin filling so it sets perfectly while baking.
How to Make Thanksgiving Pumpkin Pie Shortbread Cookies Recipe
Step 1: Prepare the Oven and Baking Tray
Begin by heating your oven to 350°F (175°C) and lining a baking tray with parchment paper. This simple preparation will ensure your shortbread base bakes evenly without sticking.
Step 2: Make the Shortbread Dough
In a large bowl, combine the flour, softened butter, powdered sugar, vanilla extract, and salt. Mix these together until you achieve coarse crumbs—this shows you have the perfect texture for a tender yet sturdy shortbread crust.
Step 3: Bake the Shortbread Base
Press the dough evenly into your lined baking tray to create the base layer for your cookies. Pop it into the oven and bake for 15 to 18 minutes, until you see a lovely light golden color. Then, take it out and let it cool just a bit so it’s ready for the filling.
Step 4: Whisk Together Pumpkin Pie Filling
While the base cools, grab a medium bowl and whisk together your pumpkin puree, heavy cream, brown sugar, and all the fragrant spices, along with the salt. Make sure it’s smooth and evenly mixed for the best flavor and texture.
Step 5: Incorporate the Eggs
Add your eggs one at a time to the pumpkin mixture, whisking well after each addition. This step is essential to help the filling set beautifully when baked, turning it silky and firm but still tender.
Step 6: Spread the Filling Over the Base
Pour the pumpkin filling over your slightly cooled shortbread base and use a spatula to spread it evenly. This layering is what makes the Thanksgiving Pumpkin Pie Shortbread Cookies Recipe so perfectly balanced in flavor and texture.
Step 7: Final Bake for Filling Setting
Return the tray to your oven for another 20 to 25 minutes. You’re looking for the filling to be set and just slightly firm to the touch, signaling that your cookies are ready for the cooling phase.
Step 8: Cool Completely Before Cutting
Allow the cookies to cool fully in the pan. The cooling step is critical as it helps the filling to solidify more, making it easier to cut without crumbling.
Step 9: Slice and Serve Your Thanksgiving Treat
Once cooled, cut the shortbread into squares or any shape you desire. These cookies aren’t just dessert—they’re a festive celebration in every bite, ready to be enjoyed and shared.
How to Serve Thanksgiving Pumpkin Pie Shortbread Cookies Recipe
Garnishes
A light dusting of powdered sugar or a dollop of whipped cream makes a charming and delicious garnish. For an extra festive touch, sprinkle a pinch of cinnamon or crushed toasted pecans on top to complement the warm spices.
Side Dishes
These cookies shine on their own, but they pair wonderfully with a hot cup of spiced chai, a creamy latte, or classic black coffee. For an indulgent treat, serve alongside vanilla ice cream or a drizzle of caramel sauce.
Creative Ways to Present
Turn these cookies into a centerpiece by arranging them on a rustic wooden board with fresh autumn leaves and mini pumpkins as decoration. Offering them in small treat bags tied with cinnamon sticks makes for thoughtful, seasonal gifts that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Your Thanksgiving Pumpkin Pie Shortbread Cookies Recipe cookies can be stored in an airtight container at room temperature for up to 3 days. This keeps the shortbread beautifully tender while preserving the rich, spiced pumpkin topping.
Freezing
If you’d like to keep them longer, these cookies freeze well. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before enjoying.
Reheating
To enjoy these cookies warm, gently reheat in a low oven at 300°F (150°C) for about 5-7 minutes. This warms the filling slightly without making the shortbread soggy, giving you that fresh-baked experience again.
FAQs
Can I use canned pumpkin puree for this Thanksgiving Pumpkin Pie Shortbread Cookies Recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains additional sugars and spices that might alter the flavor balance.
Can I substitute the butter with a non-dairy alternative?
Yes, you can use a vegan butter substitute to make these cookies dairy-free. Just make sure it’s suitable for baking to maintain the same texture in the shortbread base.
What’s the best way to cut these cookies without breaking them?
It’s best to wait until the cookies have fully cooled and the filling has set. Use a sharp, serrated knife and clean it between cuts to get smooth edges without cracking the shortbread or damaging the filling.
Can I make these cookies ahead for a party?
Definitely! They actually taste better after sitting for a day as the flavors meld. Prepare them a day in advance and store airtight at room temperature or in the fridge if your house is warm.
Do I have to use all the spices listed for the pumpkin filling?
The blend of cinnamon, nutmeg, ginger, and cloves gives the classic pumpkin pie spice flavor that makes this recipe special. You can adjust the amounts to your taste, but using all four spices is recommended for that authentic fall flair.
Final Thoughts
This Thanksgiving Pumpkin Pie Shortbread Cookies Recipe is not just another dessert—it’s a tribute to the smells, tastes, and feelings that make autumn so special. Once you try these cookies, you’ll find yourself reaching for the recipe year after year, sharing a little slice of fall happiness with everyone you love. Trust me, these cookies will become an instant favorite at your holiday table.
