These cozy Thanksgiving cookies bring everything you love about pumpkin pie into a tender, spiced shortbread base. They are simple to bake, look gorgeous on a dessert platter, and taste like a hug in cookie form.
Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Equipment
- 1 Mixing Bowl large
- 1 Hand mixer (optional)
- 1 Whisk
- 1 Baking Sheet parchment-lined
- 1 Parchment Paper
- 1 Measuring spoons
- 1 Measuring cups
- 1 1 teaspoon measuring spoon for making wells
- 1 piping bag or zip-top bag
- 1 Wire cooling rack
Ingredients
For the Fall Shortbread Base
- 1 cup unsalted butter room temperature
- 0.75 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch for extra tenderness
- 0.5 tsp fine sea salt
- 1 tsp pumpkin pie spice
For the Pumpkin Pie Filling
- 0.75 cup pure pumpkin puree
- 0.33 cup light brown sugar
- 1 large egg yolk
- 2 tbsp heavy cream or evaporated milk
- 1 tsp pumpkin pie spice
- 0.5 tsp vanilla extract
- 1 pinch fine sea salt
Optional Maple Glaze
- 0.5 cup powdered sugar
- 1 to 2 tbsp pure maple syrup to taste
- 1 to 2 tsp milk or cream to thin
- Pinch salt
Optional Garnishes
- Finely chopped toasted pecans
- Flaky salt
- Ground cinnamon for a light dusting
Instructions
Make the Spiced Shortbread Dough
- In a large bowl, beat the butter and powdered sugar until creamy and smooth, about 2 minutes. Mix in vanilla, then sift in flour, cornstarch, salt, and pumpkin pie spice. Stir just until a soft dough forms; do not overmix.
Chill and Shape the Cookies
- Cover and chill dough 20 to 30 minutes to firm slightly. Scoop 1 tablespoon portions, roll into balls, and set on a parchment-lined baking sheet, spacing 2 inches apart. Gently press each into a 1.75-inch disc. Use a 1 teaspoon measuring spoon to make a shallow well in the center.
Par-Bake the Shortbread
- Preheat oven to 350°F (175°C). Bake cookies for 8 minutes to set the edges. Remove the pan and gently press the wells again if they puffed.
Whisk the Pumpkin Pie Filling
- While shortbread par-bakes, whisk pumpkin, brown sugar, egg yolk, cream, pumpkin pie spice, vanilla, and a pinch of salt until silky. Transfer to a piping bag or a zip-top bag for easy filling.
Fill and Bake Until Just Set
- Pipe about 1 teaspoon filling into each well, just shy of the rim. Return to the oven and bake 9 to 11 minutes, until the filling looks matte and barely jiggles and the cookie edges are light golden. Rotate the pan halfway for even color.
Cool, Glaze, and Garnish
- Cool on the pan 10 minutes, then move to a rack. Whisk glaze ingredients until smooth and drizzle over cooled cookies. Finish with toasted pecans or a pinch of flaky salt if desired.
Notes
Nutrition
Why You’ll Love This Recipe
- All the flavor of pumpkin pie in a hand-held, shareable cookie.
- Buttery shortbread base stays tender with crisp edges.
- Make-ahead friendly for stress-free holiday hosting.
- Beautiful on a dessert board and easy to transport.
Ingredients & Substitutions
For the Fall Shortbread Base
- Unsalted butter, room temp: 1 cup (226 g). Sub: salted butter, reduce salt below to a pinch.
- Powdered sugar: 3/4 cup (90 g). Sub: 2/3 cup (135 g) granulated for a slightly crisper cookie.
- Vanilla extract: 1 tsp.
- All-purpose flour: 2 cups (240 g). Sub: 1:1 gluten-free baking flour.
- Cornstarch: 2 tbsp (16 g) for extra tenderness. Sub: omit and add 2 tbsp flour, cookies will be a touch sturdier.
- Fine sea salt: 1/2 tsp.
- Pumpkin pie spice: 1 tsp. Sub: 3/4 tsp cinnamon + 1/8 tsp nutmeg + 1/8 tsp ginger.
For the Pumpkin Pie Filling
- Pure pumpkin puree: 3/4 cup (180 g). Use canned pumpkin, not pumpkin pie filling.
- Light brown sugar: 1/3 cup (67 g). Sub: cane sugar plus 1 tsp molasses.
- Large egg yolk: 1. Sub: whole egg for a softer set, bake 1 to 2 minutes longer.
- Heavy cream or evaporated milk: 2 tbsp (30 ml). Sub: half-and-half.
- Pumpkin pie spice: 1 tsp.
- Vanilla extract: 1/2 tsp.
- Fine sea salt: tiny pinch.
Optional Maple Glaze
- Powdered sugar: 1/2 cup (60 g)
- Pure maple syrup: 1 to 2 tbsp, to taste
- Milk or cream: 1 to 2 tsp to thin
- Pinch salt
Optional garnishes: finely chopped toasted pecans, flaky salt, or a light cinnamon dusting.
Step-by-Step Instructions
1. Make the Spiced Shortbread Dough
In a large bowl, beat butter and powdered sugar until creamy and smooth, about 2 minutes. Mix in vanilla, then sift in flour, cornstarch, salt, and pumpkin pie spice. Stir just until a soft dough forms. Do not overmix.
2. Chill and Shape the Cookies
Cover and chill dough 20 to 30 minutes to firm slightly. Scoop 1 tablespoon portions, roll into balls, and set on a parchment-lined baking sheet, spacing 2 inches apart. Gently press each into a 1.75 inch disc. Use a 1 teaspoon measuring spoon to make a shallow well in the center.
3. Par-Bake the Shortbread
Preheat oven to 350 F (175 C). Bake cookies for 8 minutes to set the edges. Remove pan and gently press the wells again if they puffed.
4. Whisk the Pumpkin Pie Filling
While shortbread par-bakes, whisk pumpkin, brown sugar, egg yolk, cream, pumpkin spice, vanilla, and a pinch of salt until silky. Transfer to a piping bag or zip-top bag for easy filling.
5. Fill and Bake Until Just Set
Pipe about 1 teaspoon filling into each well, just shy of the rim. Return to oven and bake 9 to 11 minutes, until the filling looks matte and barely jiggles, and the cookie edges are light golden.
6. Cool, Glaze, and Garnish
Cool on the pan 10 minutes, then move to a rack. Whisk glaze ingredients until smooth and drizzle over cooled cookies. Finish with toasted pecans or a pinch of flaky salt if you like.
Tips for Success
- Weigh your flour for consistent texture. Too much flour makes dry cookies.
- Chill just until workable. Over-chilled dough can crack when you press the wells.
- Use canned pumpkin, not pumpkin pie filling, for proper sweetness and set.
- Do not overfill. Keep filling below the rim to prevent overflow.
- Rotate the pan halfway through the final bake for even color.
Variations of This Recipe
- Maple Pecan: Press edges of the dough discs in finely chopped toasted pecans before par-bake. Finish with maple glaze.
- Chocolate Drizzle: Drizzle melted dark chocolate after cooling for a pumpkin spice mocha vibe.
- Cheesecake Swirl: Whisk 2 oz softened cream cheese with 1 tbsp sugar. Add a tiny dollop on top of pumpkin filling and swirl with a toothpick.
- Bar Cookies: Press shortbread into a parchment-lined 9 inch square pan, par-bake 10 minutes, add filling, bake 18 to 22 minutes until set. Cool and cut.
- Chai Spice: Swap pumpkin pie spice for chai spice blend.
Serving Suggestions: What to Pair with This Recipe
- Freshly whipped cream or a small scoop of vanilla ice cream.
- Hot apple cider, chai, or a dark roast coffee.
- A holiday dessert board with chocolate bark, candied pecans, and cheddar for a sweet-salty moment.
Storage & Reheating Instructions
- Cool fully, then refrigerate in an airtight container up to 5 days. For best texture, bring to room temp 15 minutes before serving.
- Freeze baked cookies up to 2 months. Thaw overnight in the fridge, then 20 minutes at room temp.
- Freeze unfilled dough balls up to 2 months. Bake from chilled and add filling as directed.
- Because the filling contains egg and dairy, long room-temperature storage is not recommended beyond serving day.
Memories Made Around the Table
Every Thanksgiving, I tuck these into cookie boxes for neighbors. Somehow the pumpkin pie filling and buttery shortbread taste like the start of the holiday season, and there are never any left for breakfast the next day.
FAQs
Can I make these Thanksgiving cookies with pumpkin pie filling ahead? Yes. Bake and chill up to 2 days ahead, then glaze the day you serve for the freshest look.
My filling cracked. What happened? Minor cracks are cosmetic. Usually it is from overbaking or too high heat. Pull the cookies when the centers are just set and matte, not dry.
Can I use fresh roasted pumpkin? Yes, but puree it very smooth and blot with paper towels to reduce moisture. Canned puree is more consistent.
How do I make them nut-free? Skip pecan garnishes and ensure your pumpkin spice blend is made in a nut-free facility.
Can I double the recipe? Absolutely. Bake in batches and keep shaped dough chilled while the first tray bakes.
Final Thoughts
If you love pumpkin pie but want a fun, sharable twist, these Thanksgiving cookies with pumpkin pie filling on a fall shortbread base are the festive bake to try. Simple, cozy, and so reliable for holiday gatherings.