Description
Delightful cookies combining pumpkin pie filling and a buttery shortbread base, perfect for Thanksgiving or cozy evenings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the flour, softened butter, powdered sugar, vanilla extract, and salt. Mix until the dough resembles coarse crumbs.
- Press the dough evenly into the prepared baking tray to form a base and bake for 15-18 minutes or until lightly golden.
- While the shortbread base cools, prepare the pumpkin pie filling by whisking together pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
- Add the eggs one at a time, whisking after each addition until fully incorporated.
- Pour the pumpkin pie filling over the cooled shortbread base, spreading it evenly.
- Bake the cookies for another 20-25 minutes or until the filling is set and slightly firm to the touch.
- Allow the cookies to cool completely in the pan before cutting into squares.
- Serve and enjoy your Thanksgiving masterpiece!
Notes
For best flavor, let the cookies chill in the refrigerator for a few hours before serving. Pair with ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg