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–+ servings
Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Thanksgiving Cookies With Pumpkin Pie Filling and Shortbread Bliss

Delight in Thanksgiving Cookies With Pumpkin Pie Filling And Fall Shortbread Base, a quick no-bake treat perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter softened
  • 1 cup Sugar brown sugar or coconut sugar can be used
  • 1 large Egg or flax egg for vegan
  • 1 teaspoon Vanilla Extract pure vanilla preferred
  • 2 cups All-Purpose Flour or gluten-free blend
  • 0.5 teaspoon Salt omit for sodium-restricted diets
For the Pumpkin Filling
  • 8 ounces Cream Cheese or dairy-free cream cheese
  • 1 cup Canned Pumpkin Puree plain, not pre-spiced
  • 0.5 cup Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice or homemade blend
  • 0.5 teaspoon Cinnamon optional
  • 0.25 cup Heavy Cream or coconut cream for dairy-free
For Topping (Optional)
  • 1 cup Whipped Cream best added just before serving

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Piping Bag
  • Whisk

Method
 

Preparation
  1. Cream together the softened butter and sugar in a mixing bowl until light and fluffy, about 3 minutes.
  2. Add the egg and vanilla extract, mixing until fully combined.
  3. In another bowl, whisk together the flour and salt, then incorporate into the wet mixture.
  4. Chill the dough in the refrigerator for at least 30 minutes.
  5. Preheat the oven to 350°F (175°C) and shape the chilled dough into balls on a lined baking sheet.
  6. Lightly flatten each ball and create an indentation in the center.
  7. Bake for 10-12 minutes until edges are golden; allow to cool.
  8. While cooling, beat cream cheese until smooth, then mix in pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon.
  9. Stir in heavy cream until well combined and smooth; chill in the refrigerator for 30 minutes.
  10. Fill each cooled cookie well with pumpkin filling and top with whipped cream if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 90mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 1mgCalcium: 25mgIron: 0.5mg

Notes

Allow cookies to cool completely before filling. Use a gluten-free blend for a gluten-free option, and store unfilled cookies at room temperature in an airtight container for 3-4 days.

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