Description
Thanksgiving Cookies with Pumpkin Pie Filling combine buttery shortbread cookie shells with creamy spiced pumpkin filling. A festive fall dessert that’s easy to make and perfect for sharing.
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
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Beat butter, cream cheese, granulated sugar, and brown sugar until creamy.
3. Add egg and vanilla; mix until smooth.
4. In another bowl, combine flour, salt, and cinnamon.
5. Gradually mix dry ingredients into wet ingredients to form dough.
6. In a small bowl, mix pumpkin puree, pumpkin pie spice, heavy cream, and 2 tbsp brown sugar.
7. Roll dough into 1½-inch balls and place on baking sheets.
8. Press a small well in the center of each ball and fill with pumpkin mixture.
9. Bake 12–15 minutes or until edges are golden.
10. Cool completely, then top with whipped cream before serving.
Notes
For best results, chill dough before shaping.
Do not overfill cookies.
Store refrigerated up to 4 days or freeze before baking.
Top with cinnamon dust for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg