Name: Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1 large egg; 2½ cups all-purpose flour; ⅓ cup brown sugar; ¾ cup granulated sugar; ¼ tsp cinnamon; 1 tsp pumpkin pie spice; ½ tsp salt; 2½ tsp vanilla extract; 1 cup unsalted butter, softened; ¼ cup cream cheese, softened; 2 tbsp heavy cream; Whipped cream for topping

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The Perfect Bite of Pumpkin Pie in Cookie Form

Skip the pie dish this Thanksgiving and try these Thanksgiving Cookies with Pumpkin Pie Filling! Each cookie features a buttery shortbread base filled with smooth, spiced pumpkin pie filling — a creative twist that transforms your favorite holiday dessert into a handheld treat.

These cookies are soft in the center, crisp on the edges, and bursting with fall flavor. They’re easy to make, freezer-friendly, and look stunning on any Thanksgiving dessert table. Whether you’re baking for family, friends, or a holiday party, these cookies are sure to impress.

Why You’ll Love These Pumpkin Pie Cookies

These cookies offer everything you love about pumpkin pie — creamy filling, warm spices, and buttery crust — in a bite-sized version. They’re:

Perfectly portioned for serving and sharing.
Easy to freeze and reheat for make-ahead convenience.
Rich, spiced, and balanced with buttery shortbread and creamy pumpkin.
Ideal for cookie trays, fall gatherings, or Thanksgiving dessert spreads.

Ingredients You’ll Need

Produce

1 cup canned pumpkin puree

Refrigerated

1 large egg

Baking & Spices

2½ cups all-purpose flour
⅓ cup brown sugar
¾ cup granulated sugar
¼ teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt
2½ teaspoons vanilla extract

Dairy

1 cup unsalted butter, softened
¼ cup cream cheese, softened
2 tablespoons heavy cream

Topping

Whipped cream (store-bought or homemade)

Step-by-Step Instructions

1. Make the Shortbread Dough

In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar until creamy. Add vanilla and egg, mixing until smooth. In another bowl, whisk flour, salt, and cinnamon. Gradually mix dry ingredients into the butter mixture until a soft dough forms.

2. Prepare the Pumpkin Filling

In a separate bowl, whisk pumpkin puree, pumpkin pie spice, heavy cream, and 2 tablespoons of brown sugar until smooth and creamy. Set aside.

3. Shape the Cookies

Scoop dough into 1½-inch balls and place on a parchment-lined baking sheet. Use the back of a spoon or your thumb to create a small well in the center of each cookie for the pumpkin filling.

4. Fill and Bake

Spoon a small amount of pumpkin mixture into each cookie. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are lightly golden. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack.

5. Add the Finishing Touches

Once cooled, top each cookie with a dollop of whipped cream and a sprinkle of cinnamon or crushed graham crumbs.

Tips for Perfect Pumpkin Pie Cookies

Chill the dough for 20 minutes before shaping to help it hold its form.
Don’t overfill the centers — a teaspoon of filling is plenty.
Use canned pumpkin puree, not pumpkin pie filling, for the right consistency.
Store in the fridge for up to 4 days or freeze unbaked cookies for up to a month.

Serving Suggestions

Serve these cookies as a Thanksgiving dessert, on fall cookie platters, or alongside hot drinks like spiced lattes or apple cider. They’re a delightful way to enjoy pumpkin pie flavor without baking an entire pie.

Conclusion

These Thanksgiving Cookies with Pumpkin Pie Filling are the ultimate combination of comfort and creativity. With buttery shortbread bases and creamy pumpkin centers, they bring all the warmth and joy of the season to your dessert table. Bake a batch, share with loved ones, and enjoy the sweet taste of fall in every bite.

Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base