Description
Delicious Thanksgiving cookies with a pumpkin pie filling and a fall-inspired shortbread base. Perfect for holiday gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 egg yolk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, butter, granulated sugar, cinnamon, and nutmeg to form the shortbread base.
- Press the dough into a greased baking pan and bake for 10 minutes.
- In another bowl, combine pumpkin puree, brown sugar, vanilla extract, ginger, cloves, and egg yolk for the filling.
- Spread the filling over the pre-baked shortbread base.
- Bake for another 20 minutes or until set.
- Let cool before slicing into squares.
Notes
- Store in an airtight container for up to 3 days.
- Add whipped cream for extra flavor.
- Can be made gluten-free with almond flour.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 10mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Thanksgiving cookies, pumpkin pie shortbread, holiday desserts