Description
These Thanksgiving Cookies feature a rich and buttery fall shortbread base topped with a spiced pumpkin pie filling, creating the perfect seasonal treat. With flavors of cinnamon, nutmeg, and cloves combined in a creamy pumpkin custard atop a tender shortbread crust, they make a delightful dessert for holiday gatherings.
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: Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper to ensure easy release and cleanup.
- Make Shortbread Dough: In a large mixing bowl, combine the all-purpose flour, softened butter, powdered sugar, vanilla extract, and salt. Mix until the dough has the texture of coarse crumbs, which forms the base of the cookies.
- Form and Bake Base: Press the shortbread dough evenly into the prepared baking tray to create a uniform base. Bake for 15-18 minutes or until the shortbread turns lightly golden. Remove from the oven and allow it to cool slightly.
- Prepare Pumpkin Filling: While the shortbread cools, whisk together the pumpkin puree, heavy cream, brown sugar, ground cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl until the mixture is smooth and aromatic.
- Add Eggs: Incorporate the eggs one at a time into the pumpkin mixture, whisking thoroughly after each addition until fully blended, ensuring a smooth filling.
- Assemble Cookies: Pour the pumpkin pie filling evenly over the cooled shortbread base and spread it out carefully using a spatula for an even layer.
- Bake with Filling: Return the tray to the oven and bake for an additional 20-25 minutes, or until the pumpkin filling is set and slightly firm to the touch.
- Cool: Allow the cookies to cool completely in the pan so the filling solidifies further and the cookies hold their shape.
- Serve: Cut into squares or desired shapes, then serve and savor the festive flavors of this Thanksgiving dessert masterpiece.
Notes
- Ensure the butter is softened but not melted to achieve the best shortbread texture.
- The pumpkin pie filling can be made a day in advance and refrigerated to save time on baking day.
- Cut cookies while fully cooled to prevent crumbling or breaking.
- Use parchment paper for easy removal and to avoid sticking.
- Optional: sprinkle with powdered sugar or garnish with whipped cream for serving.
