Description of this Recipe
These Thanksgiving Cookies are a delightful twist on traditional holiday desserts. Imagine the comforting flavors of pumpkin pie combined with the buttery, crumbly goodness of shortbread, all in a convenient cookie form. Perfect for Thanksgiving gatherings, autumn parties, or simply a cozy treat on a crisp fall day, these cookies are sure to be a crowd-pleaser. The rich pumpkin pie filling, infused with warm spices, sits atop a delicate shortbread base, creating a harmonious blend of textures and tastes that evoke the spirit of the season.
Why You Will Love This Recipe
You will absolutely adore these Thanksgiving Cookies for several reasons. First, they offer a unique and exciting alternative to classic pumpkin pie. Instead of slicing and serving pie, you can offer these easy-to-handle cookies that capture the essence of Thanksgiving in every bite. Second, the combination of the shortbread base and pumpkin pie filling is simply divine. The buttery, slightly sweet shortbread complements the creamy, spiced pumpkin filling perfectly. Third, these cookies are incredibly versatile. You can cut them into squares, triangles, or even use cookie cutters to create festive shapes like leaves, pumpkins, or turkeys. Finally, the recipe is straightforward and easy to follow, making it a great baking project for both beginners and experienced bakers. The aroma that fills your kitchen as these cookies bake is an added bonus, instantly bringing the warmth and comfort of Thanksgiving into your home.
Ingredients:
For the Shortbread Base:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Pumpkin Pie Filling:
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Prepare your baking tray by lining it with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. Parchment paper also helps to ensure that the shortbread base bakes evenly.
Step 2: In a large mixing bowl, prepare the shortbread base. Combine the 2 cups of all-purpose flour, 1 cup of softened unsalted butter, 1/2 cup of powdered sugar, 1 tsp of vanilla extract, and 1/4 tsp of salt. Use a pastry blender or your fingertips to mix the ingredients together until the mixture resembles coarse crumbs. The key to a good shortbread is to not overwork the dough, as this can result in a tough texture.
Step 3: Press the shortbread dough evenly into the prepared baking tray. Ensure that the dough is spread uniformly across the tray to create an even base for the pumpkin pie filling. You can use the back of a spoon or your fingers to smooth the surface.
Step 4: Bake the shortbread base in the preheated oven for 15-18 minutes, or until it is lightly golden. Keep a close eye on the shortbread to prevent it from burning. Once it is done, remove it from the oven and let it cool slightly while you prepare the pumpkin pie filling.
Step 5: While the shortbread base is cooling, prepare the pumpkin pie filling. In a medium bowl, whisk together 1 cup of pumpkin puree, 1/2 cup of heavy cream, 1/3 cup of brown sugar, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, 1/2 tsp of ground ginger, 1/4 tsp of ground cloves, and 1/4 tsp of salt until the mixture is smooth and well combined. The blend of spices is what gives the pumpkin pie filling its signature warm and comforting flavor.
Step 6: Add the 2 large eggs to the pumpkin pie filling one at a time, whisking after each addition until fully incorporated. Make sure the eggs are thoroughly mixed into the filling to ensure a smooth and creamy texture.
Step 7: Pour the pumpkin pie filling evenly over the cooled shortbread base. Use a spatula to spread the filling evenly across the base, ensuring that it reaches all the edges.
Step 8: Bake the cookies in the oven for another 20-25 minutes, or until the filling is set and slightly firm to the touch. To check if the filling is done, gently jiggle the pan. If the filling jiggles only slightly and the edges are set, it is ready.
Step 9: Allow the cookies to cool completely in the pan before cutting them into squares or desired shapes. Cooling the cookies completely is crucial, as it allows the filling to set properly. Use a sharp knife to cut the cookies into your desired shapes. You can cut them into squares, triangles, or use cookie cutters for a festive touch.
Step 10: Serve and enjoy your Thanksgiving masterpiece! These cookies are best served at room temperature or slightly chilled. They can be stored in an airtight container in the refrigerator for up to 3 days.
COOKING Rating:
- Difficulty: Easy to Moderate
- Taste: Sweet, Spiced, Buttery
- Texture: Creamy Filling, Crumbly Base
Serving Suggestions:
These Thanksgiving Cookies are perfect on their own as a delightful dessert. However, you can also pair them with:
- A dollop of whipped cream or vanilla ice cream
- A sprinkle of powdered sugar
- A warm beverage like coffee, tea, or hot chocolate
- A side of fresh berries for a burst of freshness
- Caramel sauce
Tips:
- Use high-quality pumpkin puree for the best flavor.
- Ensure the butter is softened but not melted for the shortbread base.
- Do not overmix the shortbread dough to prevent a tough texture.
- Allow the cookies to cool completely before cutting to ensure the filling sets properly.
- For a richer flavor, consider using brown butter in the shortbread base.
- Get creative with cookie cutters to make festive shapes for Thanksgiving.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Nutritional Information: (per serving, approximate)
- Calories: 250
- Protein: 4g
- Sodium: 150mg
Conclusion
These Thanksgiving Cookies with Pumpkin Pie Filling and Fall Shortbread Base are a delightful and innovative way to celebrate the flavors of the season. They combine the comforting taste of pumpkin pie with the satisfying crunch of shortbread, creating a treat that is both familiar and exciting. Whether you are hosting a Thanksgiving feast or simply looking for a delicious autumn dessert, these cookies are sure to be a hit. The recipe is easy to follow, and the results are guaranteed to impress. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible Thanksgiving Cookies. They are a perfect addition to any holiday celebration and are guaranteed to bring smiles to the faces of your loved ones. Enjoy the warmth, the flavors, and the joy of Thanksgiving with every bite of these delightful cookies.
Q&A about this recipe:
Q1: Can I use a different type of flour for the shortbread base?
A: While all-purpose flour is recommended for the best texture, you can experiment with other types of flour. Pastry flour will result in a more tender shortbread, while whole wheat flour will add a nutty flavor and slightly denser texture. Just keep in mind that using different flours may affect the overall consistency, so you might need to adjust the liquid content slightly.
Q2: Can I make these cookies ahead of time?
A: Absolutely! These cookies can be made 1-2 days in advance and stored in an airtight container in the refrigerator. In fact, chilling them can actually enhance the flavor and texture. Just be sure to let them come to room temperature before serving for the best taste experience.
Q3: Can I freeze these cookies?
A: Yes, these cookies freeze well. To freeze, cut the cooled cookies into individual pieces and place them in a single layer on a baking sheet lined with parchment paper. Freeze for about 2 hours, or until solid. Then, transfer the frozen cookies to an airtight freezer bag or container. They can be stored in the freezer for up to 2 months. When ready to serve, thaw them in the refrigerator overnight or at room temperature for a few hours.
Q4: What can I use instead of heavy cream in the pumpkin pie filling?
A: If you don’t have heavy cream on hand, you can use half-and-half or evaporated milk as a substitute. Keep in mind that using a lower-fat alternative may slightly alter the texture of the filling, making it less rich and creamy. For a dairy-free option, you can use coconut cream, but be aware that it will impart a subtle coconut flavor.
Q5: Can I add chocolate chips to these cookies?
A: Of course! Adding chocolate chips is a great way to customize these cookies and add an extra layer of flavor. You can mix chocolate chips into the shortbread dough or sprinkle them on top of the pumpkin pie filling before baking. Dark chocolate chips, milk chocolate chips, or even white chocolate chips would all be delicious additions.
