Description
These Pumpkin Pie Shortbread Cookies bring everything you love about Thanksgiving desserts into a simple, handheld treat. Buttery, melt-in-your-mouth shortbread meets creamy, spiced pumpkin filling for a bite-sized indulgence that’s festive, elegant, and effortless. No crust rolling, no pie slicing — just pure autumn joy. They’re perfect for dessert trays, gifting, or enjoying with a warm mug of tea as the leaves fall outside.
Ingredients
Shortbread Base
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1 cup (2 sticks) unsalted butter, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
Pumpkin Pie Filling
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¾ cup pumpkin purée (not pumpkin pie mix)
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¼ cup brown sugar
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1 egg yolk
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½ tsp cinnamon
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¼ tsp nutmeg
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¼ tsp ginger
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Pinch cloves (or 1¼ tsp pumpkin pie spice)
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin or baking sheet with parchment.
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Cream butter & sugar: Beat butter and powdered sugar 2–3 min until fluffy. Mix in vanilla.
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Add flour & salt: Stir just until combined. Form 1-inch dough balls and press into cups or flatten with a thumbprint on a sheet.
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Make filling: In another bowl, whisk pumpkin, sugar, yolk, spices, and vanilla until smooth.
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Fill & bake: Spoon 1 tsp filling into each cookie. Bake 12–15 min until edges are golden and centers set.
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Cool completely before serving for the best texture.
Notes
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Maple Magic: Swap brown sugar for maple syrup.
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Pecan Streusel: Sprinkle a buttery crumble on top before baking.
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Gluten-Free: Use a 1:1 GF flour blend.
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Dairy-Free: Substitute plant-based butter sticks.
Nutrition
- Calories: 140 cal Per Serving
- Fat: 8g
- Carbohydrates: 17g
- Protein: 1g