Introduction to Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
As the leaves turn golden and the air gets crisp, I find myself dreaming of cozy kitchens filled with the aroma of baking. This year, I’m excited to share my recipe for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base. These delightful treats are not just cookies; they’re a warm hug on a plate! Perfect for busy moms and professionals, they’re quick to whip up and sure to impress your loved ones. Imagine serving these at your holiday gathering, bringing smiles and sweet memories to the table. Let’s dive into this delicious adventure!
Why You’ll Love This Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
These Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base are a game-changer for your holiday baking. They’re incredibly easy to make, even on the busiest days. The buttery shortbread pairs perfectly with the creamy pumpkin filling, creating a taste that’s pure autumn bliss. Plus, they’re a delightful way to impress family and friends without spending hours in the kitchen. Trust me, these cookies will become a cherished tradition!
Ingredients for Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Gathering the right ingredients is the first step to creating these delightful Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base. Here’s what you’ll need:
- Unsalted butter: This is the star of the shortbread base, providing that rich, buttery flavor. Make sure it’s softened for easy mixing.
- Powdered sugar: This sweetener gives the cookies a light, melt-in-your-mouth texture. It’s perfect for shortbread!
- All-purpose flour: The backbone of the cookie base, it helps create that tender crumb we all love.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Vanilla extract: A splash of this adds warmth and depth to the cookies, making them even more irresistible.
- Pumpkin puree: The heart of the filling! It brings that classic pumpkin flavor and moisture to the cookies.
- Brown sugar: This adds a hint of caramel flavor and richness to the pumpkin filling.
- Pumpkin pie spice: A blend of warm spices like cinnamon and nutmeg, it’s what makes these cookies scream fall!
- Egg: This helps bind the filling together, giving it a lovely texture.
- Heavy cream: A touch of cream makes the filling extra luscious and creamy.
For those looking to mix things up, consider adding nuts or chocolate chips for extra texture. You can also substitute the butter with coconut oil for a dairy-free option. If you’re in a pinch, store-bought pumpkin puree works just as well!
For exact measurements, check the bottom of the article where you can find everything listed for easy printing.
How to Make Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Now that we have our ingredients ready, let’s dive into the fun part: making these Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base! Follow these simple steps, and you’ll have a batch of cookies that will make your kitchen smell like a cozy autumn day.
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cookies bake evenly. If you skip this step, you might end up with a soggy base or an undercooked filling. Trust me, no one wants that!
Step 2: Cream the Butter and Sugar
In a large bowl, cream together the softened unsalted butter and powdered sugar until the mixture is light and fluffy. This process is essential for achieving that melt-in-your-mouth texture. It incorporates air into the butter, making your shortbread base tender and delightful. Don’t rush this step; take your time to get it just right!
Step 3: Combine Dry Ingredients
Next, add the all-purpose flour and salt to the creamed mixture. Mix until just combined. Be careful not to overmix, as this can lead to tough cookies. The goal here is to create a soft dough that will serve as the perfect foundation for your pumpkin filling.
Step 4: Prepare the Shortbread Base
Now it’s time to prepare the shortbread base. Grease your baking pan and press the dough evenly into the bottom. Use your fingers or a spatula to ensure it’s spread out evenly. This step is key to getting a nice, uniform base that will hold up under the pumpkin filling.
Step 5: Make the Pumpkin Filling
In a separate bowl, combine the pumpkin puree, brown sugar, pumpkin pie spice, egg, and heavy cream. Mix until smooth and creamy. This filling is the heart of your cookies, so make sure it’s well-blended. You want a luscious consistency that will spread beautifully over the shortbread base.
Step 6: Assemble and Bake
Spread the pumpkin filling evenly over the shortbread base. Make sure to cover it completely for a delightful bite every time. Bake in your preheated oven for 25-30 minutes, or until the filling is set. Your kitchen will start to smell like fall, and you’ll be counting down the minutes until you can dig in!
Step 7: Cool and Cut
Once baked, allow the cookies to cool in the pan for about 10 minutes. This cooling time helps the filling set further. After that, transfer them to a wire rack to cool completely. When they’re cool, cut them into squares. I like to use a sharp knife for clean edges. Serve them up and watch your family’s faces light up with joy!
Tips for Success
- Make sure your butter is at room temperature for easy creaming.
- Don’t skip the cooling step; it helps the cookies hold their shape.
- Use a sharp knife to cut the cookies for clean edges.
- For a fun twist, sprinkle some sea salt on top before baking.
- Store leftovers in an airtight container to keep them fresh.
Equipment Needed
- Baking pan: A 9×13 inch pan works best, but any similar size will do.
- Mixing bowls: Use a large bowl for creaming and a medium bowl for the filling.
- Electric mixer: A hand mixer is great, but a whisk will work if you’re feeling strong!
- Spatula: Essential for spreading the dough and filling evenly.
- Wire rack: Perfect for cooling the cookies, but a plate will suffice in a pinch.
Variations
- Nutty Delight: Add chopped pecans or walnuts to the pumpkin filling for a delightful crunch.
- Chocolate Lovers: Mix in chocolate chips to the pumpkin filling for a sweet surprise in every bite.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a delicious alternative.
- Spiced Up: Increase the pumpkin pie spice for a bolder flavor that packs a punch.
- Dairy-Free Version: Use coconut oil instead of butter and almond milk in place of heavy cream for a dairy-free treat.
Serving Suggestions
- Pair these cookies with a warm cup of spiced chai or apple cider for a cozy treat.
- Serve alongside a scoop of vanilla ice cream for a delightful dessert experience.
- For a festive touch, dust with powdered sugar before serving.
- Arrange on a decorative platter for an eye-catching presentation at your holiday gathering.
FAQs about Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Can I make these cookies ahead of time?
Absolutely! These Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base can be made a day or two in advance. Just store them in an airtight container to keep them fresh. They taste even better after the flavors have had time to meld!
What can I substitute for pumpkin puree?
If you can’t find pumpkin puree, you can use butternut squash puree as a great alternative. It has a similar texture and flavor profile, making it a perfect substitute for these cookies.
How should I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature. They’ll stay delicious for up to a week. If you want to keep them longer, consider freezing them!
Can I use a different type of sugar?
Yes! You can use granulated sugar instead of powdered sugar for the shortbread base. Just keep in mind that the texture might be slightly different, but they’ll still be tasty!
What’s the best way to cut these cookies?
For clean cuts, use a sharp knife and cut the cookies while they’re cool. If you want to get fancy, you can even use cookie cutters for fun shapes!
Final Thoughts
As I reflect on these Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base, I can’t help but smile. They’re more than just a dessert; they’re a celebration of the season, a way to gather loved ones around the table, and a reminder of the warmth of home. Each bite is a delightful blend of flavors that evokes cherished memories of family gatherings and laughter. I hope you find as much joy in baking and sharing these cookies as I do. Let’s make this holiday season sweeter, one cookie at a time!
Print
Thanksgiving Cookies With Pumpkin Pie Filling Delight!
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious Thanksgiving cookies featuring a pumpkin pie filling nestled in a buttery fall shortbread base.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 egg
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Add the flour and salt, mixing until just combined.
- Press the dough into the bottom of a greased baking pan.
- In another bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, egg, and heavy cream.
- Spread the pumpkin mixture over the shortbread base.
- Bake for 25-30 minutes or until the filling is set.
- Allow to cool before cutting into squares.
Notes
- For a richer flavor, use brown butter in the shortbread base.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add nuts or chocolate chips for extra texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg