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