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Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Thanksgiving Cookies With Pumpkin Pie Filling and Shortbread Base

Delight your guests this holiday season with Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base, a perfect blend of seasonal flavors.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Ensure rich, buttery flavor; use margarine for dairy-free.
  • 3/4 cup Granulated Sugar Sweetens the cookies perfectly.
  • 1 large Egg Binds ingredients together.
  • 1 teaspoon Vanilla Extract Boosts flavor.
  • 2 cups All-Purpose Flour Provides structure; can substitute with gluten-free blend.
  • 1 pinch Salt Enhances all flavors.
For the Pumpkin Pie Filling
  • 8 oz Cream Cheese Introduces creaminess; mascarpone is a lighter alternative.
  • 1 cup Canned Pumpkin Puree Use pure puree for best flavor.
  • 1/2 cup Brown Sugar Adds sweetness and moisture.
  • 1 teaspoon Pumpkin Pie Spice Blend of fall spices.
  • 1/4 cup Heavy Cream Enhances richness.
  • Cinnamon Optional but recommended.
  • Whipped Cream For serving; can be homemade or store-bought.

Equipment

  • Mixing bowl
  • Baking sheet
  • parchment paper
  • Refrigerator

Method
 

Prepare Cookie Dough
  1. Cream 1 cup of unsalted butter with 3/4 cup of granulated sugar until light and fluffy, about 3-4 minutes. Beat in 1 egg and 1 teaspoon of vanilla extract. Gradually add 2 cups of all-purpose flour and a pinch of salt; stir until just incorporated.
Chill Dough
  1. Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes.
Shape and Bake
  1. Preheat oven to 350°F (175°C). Roll dough into balls and place on a parchment-lined baking sheet, making a well in each. Bake for 10-12 minutes.
Prepare Filling
  1. Beat together 8 oz of cream cheese until smooth. Blend in 1 cup of canned pumpkin puree, 1/2 cup of brown sugar, 1 teaspoon of pumpkin pie spice, and 1/4 cup of heavy cream.
Fill Cookies
  1. Once the cookies have cooled, fill each well with chilled pumpkin pie filling. Top with whipped cream.
Serve and Store
  1. Fill cookies right before serving. Store unfilled cookies at room temperature for 3-4 days, filled cookies in the refrigerator for 2 days.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 90mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 1000IUCalcium: 20mgIron: 1mg

Notes

For best taste, fill cookies shortly before serving.

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