Thanksgiving Pumpkin Pie Shortbread Cookies Recipe

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If you’re searching for the perfect festive bite that brings together the buttery richness of a classic shortbread with the warm, spiced comfort of pumpkin pie, this Thanksgiving Pumpkin Pie Shortbread Cookies Recipe will become your new favorite tradition. Each bite offers a tender, crumbly base layered with a luscious, velvety pumpkin filling spiked with fall spices—making these cookies both irresistible and delightfully nostalgic for any holiday gathering.

Ingredients You’ll Need

These ingredients are beautifully simple yet essential, creating that perfect harmony of flavors and textures. Every item plays a vital role, from the creamy butter that ensures a tender shortbread to the medley of spices giving the pumpkin filling its signature warmth and depth.

• 2 cups all-purpose flour: This forms the foundation of your shortbread, providing structure and that crumbly texture.
• 1 cup unsalted butter, softened: Vital for richness and the melt-in-your-mouth feel of the base.
• 1/2 cup powdered sugar: Adds gentle sweetness and a tender crumb to the shortbread.
• 1 tsp vanilla extract: Brings a sweet, aromatic depth to the dough.
• 1/4 tsp salt: Balances the sweetness and enhances all the flavors.
• 1 cup pumpkin puree: The star of the filling, giving those classic pumpkin pie vibes.
• 1/2 cup heavy cream: Adds richness and helps create a smooth, creamy filling.
• 1/3 cup brown sugar: Provides sweetness with a subtle molasses depth perfect for fall flavors.
• 1 tsp ground cinnamon: Classic warming spice essential for that pumpkin pie taste.
• 1/2 tsp ground nutmeg: Adds a slightly sweet, nutty spice.
• 1/2 tsp ground ginger: Provides a subtle, zesty heat to brighten up the filling.
• 1/4 tsp ground cloves: A little goes a long way in delivering cozy, aromatic notes.
• 2 large eggs: Bind the filling together for a custardy yet firm finish.

How to Make Thanksgiving Pumpkin Pie Shortbread Cookies Recipe

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze. Getting the prep right sets you up for success every time.

Step 2: Make the Shortbread Base

In a large mixing bowl, combine the all-purpose flour, softened unsalted butter, powdered sugar, vanilla extract, and salt. Mix everything together until the dough forms coarse crumbs. It may look a bit sandy, but that’s exactly what you want for that classic shortbread crumbly texture.

Step 3: Bake the Shortbread Base

Press that crumbly dough evenly into your prepared baking tray to form a solid base layer. Bake this in your preheated oven for 15 to 18 minutes or until it turns a delicate golden-brown. Once done, remove it and allow it to cool slightly to prepare for the filling layer.

Step 4: Prepare the Pumpkin Pie Filling

While your base cools, grab a medium bowl to whisk together the pumpkin puree, heavy cream, and brown sugar. Now, add in your warm spices—cinnamon, nutmeg, ginger, cloves—and a pinch of salt. Whisk the mixture until it’s beautifully smooth and well combined, evoking that unmistakable pumpkin pie flavor.

Step 5: Incorporate the Eggs

Next, crack in the eggs one at a time, whisking well after each addition. This will help the filling set nicely when baked, offering a custardy texture that holds its shape perfectly on top of the crumbly shortbread.

Step 6: Pour and Spread the Filling

Pour the luscious pumpkin filling evenly over your cooled shortbread base. Use a spatula to gently spread it out, ensuring every corner is covered for a uniform bake.

Step 7: Bake Until Set

Pop the tray back in the oven and bake for 20 to 25 minutes, until the filling is just set and feels slightly firm when touched. This gentle baking ensures the filling cooks without cracking or curdling.

Step 8: Cool and Cut

Allow your beautiful cookies to cool completely in the pan. Once cooled, you can slice them into squares, rectangles, or whatever shapes you prefer. This step is crucial so the filling doesn’t crumble when cutting.

Step 9: Serve and Enjoy!

Now comes the best part: serving these little slices of autumn joy! Whether it’s a holiday party or a cozy night in, these Thanksgiving Pumpkin Pie Shortbread Cookies Recipe treats will delight everyone fortunate enough to take a bite.

How to Serve Thanksgiving Pumpkin Pie Shortbread Cookies Recipe

Garnishes

Elevate these cookies with a dusting of powdered sugar or a light drizzle of caramel sauce to bring out that fall spirit even more. A sprinkle of finely chopped toasted pecans can add a delightful crunch and contrast to the creamy filling.

Side Dishes

Pair these cookies with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for the ultimate indulgence. A hot cup of chai tea or spiced cider complements their warm spices perfectly, turning every bite into a cozy experience.

Creative Ways to Present

Arrange the cookies on a rustic wooden board adorned with cinnamon sticks, small pumpkins, and autumn leaves for a charming seasonal display. If gifting, stack them in a clear box tied with a burlap ribbon—your friends will feel the harvest magic immediately!

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay tender and flavorful for up to 4 days, making them perfect for enjoying throughout the holiday week.

Freezing

You can freeze these cookies for longer storage. Just cut them into squares, arrange them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months without losing their delightful texture.

Reheating

To enjoy these cookies warm, simply pop them in a preheated 300°F (150°C) oven for 5 to 7 minutes. You’ll refresh that melting shortbread with the comforting aroma of baked pumpkin filling, just like fresh from the oven.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly here and is actually most common, especially around Thanksgiving. Just ensure it’s plain pumpkin puree, not pumpkin pie filling, so your spices come from the recipe itself.

Are these cookies gluten-free?

This version uses all-purpose flour, so it’s not gluten-free. However, you can try substituting with a gluten-free flour blend designed for baking, which should give you a similar texture.

Can I make the shortbread base ahead of time?

Yes, you can bake the shortbread base a day ahead and let it cool completely, then store it in an airtight container. Just add the pumpkin filling and bake on the day you plan to serve for fresh results.

How long do the cookies last once baked?

Properly stored in an airtight container at room temperature, these cookies will maintain their best quality for about 4 days. After that, the shortbread may start to lose its crispness.

Can I double the recipe for a larger batch?

Definitely! This recipe scales well. Just be sure to use a larger baking pan or divide the batter between two pans to avoid overly thick layers that might affect baking times.

Final Thoughts

I genuinely can’t recommend this Thanksgiving Pumpkin Pie Shortbread Cookies Recipe enough—they’re a magical blend of textures and flavors that capture the heart of the season. Warm spices, buttery shortbread, and creamy pumpkin filling together make every bite feel like a cozy hug. Trust me, once you try these, they’ll be a star on your holiday dessert table year after year!

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