Description
Thanksgiving Cookies with Pumpkin Pie Filling: a festive, pumpkin-spiced shortbread cookie shell filled with creamy pumpkin pie filling.
Ingredients
Scale
- For the shortbread base:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp salt
- For the pumpkin pie filling:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 egg
- 1/4 cup evaporated milk (or cream)
Instructions
- Preheat oven to 350°F (175°C). Line muffin tins or tart pans with parchment or lightly grease.
- In a bowl, cream butter, sugar, and vanilla until smooth. Mix in flour and salt until dough forms.
- Press 1–2 tbsp dough into the bottom of each muffin cup to form a cookie shell. Bake 8–10 minutes until lightly set.
- For filling, whisk pumpkin puree, brown sugar, spices, salt, egg, and evaporated milk until smooth.
- Spoon filling into pre-baked cookie shells, about 1 tbsp each.
- Bake 18–20 minutes, until filling is just set and edges are golden. Cool completely before removing from the pan.
- Optional: dust with powdered sugar or top with whipped cream before serving.
Notes
- Make-ahead tip: dough can be prepared and chilled for easier handling.
- Line muffin tins or tart pans well to prevent sticking; parchment helps with removal.
- To adapt for gluten-free diets, substitute with a 1:1 gluten-free flour blend (note: texture may vary).
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Thanksgiving cookies, pumpkin pie filling cookies, pumpkin spice cookies, shortbread cookies, fall baking, holiday treats