There’s something magical about a dessert that tastes like Thanksgiving in a single bite — and these Thanksgiving Cookies with Pumpkin Pie Filling and a Fall Shortbread Base deliver exactly that. Imagine a buttery, crumbly shortbread cookie infused with warm autumn spices, topped with a creamy, velvety pumpkin pie filling that bakes into a perfectly soft center. These cookies feel nostalgic yet unique, offering the comfort of classic pumpkin pie without the need to slice and serve.
When I first tried making these, I added a touch of maple syrup to the pumpkin filling and it brought a lovely warmth and depth. I’ve also chilled the dough before shaping the cookies, which helped the shortbread bake evenly and hold its shape. These cookies are ideal for holiday gatherings, cookie swaps, or simply enjoying with a warm cup of cider. They’re festive, delicious, and surprisingly easy to prepare, making them a standout treat for the season.
Why You’ll Love This Recipe
These cookies combine the best parts of Thanksgiving desserts — the cozy spices, the creamy pumpkin filling, and a rich, buttery base. The shortbread adds structure and a melt-in-your-mouth texture that contrasts beautifully with the silky pumpkin center. They’re simple to make, bake beautifully, and hold up well, making them perfect for gifting or making ahead. They embody fall flavor in every bite and bring a comforting elegance to any dessert spread.
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Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
- Total Time: 35 mins
- Yield: 20–24 cookies
- Diet: Vegetarian
Description
These Cookies with Pumpkin Pie Filling and a Fall Shortbread Base combine buttery, spiced shortbread with a creamy pumpkin pie center. They’re soft, cozy, and full of warm autumn flavor—perfect for fall gatherings, Thanksgiving, or festive cookie trays.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1 cup pumpkin puree
- 1/3 cup brown sugar (for filling)
- 1 egg
- 1/2 tsp cinnamon (for filling)
- 1/4 tsp nutmeg (for filling)
- 1/4 tsp cloves (optional)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla.
- In a separate bowl, whisk flour, salt, cinnamon, nutmeg, and ginger.
- Add dry ingredients to wet ingredients and mix until a soft dough forms.
- Roll dough into 1.5-inch balls and place on baking sheet. Use your thumb or a spoon to make an indent in the center of each cookie.
- In a bowl, mix pumpkin puree, brown sugar, egg, cinnamon, nutmeg, cloves (optional), and vanilla to make the pumpkin pie filling.
- Spoon about 1–2 teaspoons of filling into each cookie indent.
- Bake for 12–15 minutes, or until edges of the cookies are lightly golden.
- Cool completely on a wire rack before serving. Optional: drizzle with a simple vanilla glaze.
Notes
- Use pure pumpkin puree, not pumpkin pie mix.
- Chill dough for 20 minutes if it’s too soft to roll.
- For extra fall flavor, add a pinch of allspice to the filling.
- Cookies keep well for 3–4 days in an airtight container.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted Butter – Forms the foundation of the shortbread base, giving it richness and a tender crumb.
Granulated Sugar – Sweetens the shortbread and helps create its signature crisp texture.
Brown Sugar – Adds warmth and slight caramel notes to the filling.
All-Purpose Flour – Creates the structure for the shortbread while maintaining a delicate texture.
Pumpkin Purée – The heart of the pumpkin pie filling; be sure to use pure pumpkin, not pie mix.
Egg – Helps bind the filling and keeps it creamy.
Pumpkin Pie Spice – Brings essential fall flavor with cinnamon, nutmeg, and cloves.
Vanilla Extract – Enhances both the shortbread and the filling with a smooth, warm aroma.
Salt – Balances sweetness and sharpens flavors throughout the cookie.
Maple Syrup (optional) – Adds depth and subtle sweetness to the pumpkin filling.
Directions
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter, granulated sugar, and a pinch of salt until light and fluffy. Gradually add flour, mixing until a soft dough forms. Chill the dough for 20 minutes to make shaping easier.
Roll the dough into small balls, then place them on the prepared baking sheet. Using your thumb or the back of a spoon, gently press an indentation into the center of each ball to create space for the filling.
In a separate bowl, whisk together pumpkin purée, brown sugar, egg, pumpkin pie spice, vanilla, and maple syrup if using. Spoon a small amount of this mixture into each cookie indentation, filling just to the top without overflowing.
Bake for 12–15 minutes, or until the shortbread edges are lightly golden and the pumpkin center is set. Let the cookies cool completely before serving, allowing the filling to firm up. They develop even better flavor after a few hours.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe yields about 20–24 cookies. Preparation takes around 20 minutes, baking takes 15 minutes, and cooling takes an additional 20 minutes.
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. For best texture, allow them to sit at room temperature before serving. They can also be frozen for up to 2 months — thaw gently before enjoying. No reheating is necessary.
Variations and Customizations
Maple Glazed Cookies – Drizzle a light maple glaze over the cooled cookies for extra sweetness.
Cream Cheese Swirl – Add a teaspoon of sweetened cream cheese inside the pumpkin filling before baking.
Gingerbread Base – Replace some flour with gingerbread cookie crumbs for deeper holiday flavor.
Chocolate Drizzle – Finish with a thin drizzle of dark or white chocolate for elegance.
Nutty Crunch – Add chopped toasted pecans to the shortbread dough.
Salted Caramel Pumpkin – Spoon a small amount of caramel sauce over the filling after baking.
Apple Spice Version – Swap pumpkin purée for thick applesauce with cinnamon.
Oatmeal Shortbread – Replace a portion of the flour with finely ground oats for nutty texture.
Chai-Spice Cookies – Use chai spice blend instead of pumpkin spice for a unique twist.
Mini Tartlets – Press dough into mini muffin tins for bite-sized pumpkin pie tart cookies.
FAQs
What are Thanksgiving Cookies with Pumpkin Pie Filling?
They are shortbread-based cookies filled with creamy pumpkin pie-style filling and baked until set.
Can I use canned pumpkin pie mix?
No, pure pumpkin works best for controlling sweetness and texture.
Do I need to chill the dough?
Chilling helps the cookies keep their shape while baking.
Can these cookies be made ahead?
Yes, they store very well and taste even better the next day.
How do I keep the filling from overflowing?
Fill the indentations only to the top — not above the edges.
Can I use salted butter?
Yes, just reduce added salt slightly.
Why is my shortbread crumbly?
It may need a bit more butter; shortbread dough should be soft but not sticky.
Can I freeze them?
Absolutely — freeze in a single layer, then store in freezer-safe bags.
Can I make them gluten-free?
Use a high-quality gluten-free flour blend in place of all-purpose flour.
Are these cookies very sweet?
They’re moderately sweet, with the pumpkin filling balancing the buttery shortbread.
Conclusion
These Thanksgiving Cookies with Pumpkin Pie Filling and a Fall Shortbread Base capture everything we love about autumn baking — warm spices, buttery textures, and cozy flavors that instantly feel like the holidays. They’re elegant enough for gatherings yet simple enough for everyday baking. Whether enjoyed fresh from the oven or shared with loved ones, these cookies bring the comforting taste of pumpkin pie in a delightful handheld treat. They’ll quickly become a seasonal favorite you’ll look forward to making year after year.
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