Why You’ll Love This Recipe
There’s something about the scent of pumpkin, cinnamon, and buttery shortbread wafting through the kitchen that instantly brings warmth to your home. These Pumpkin Pie Thanksgiving Cookies are the perfect mix of two beloved desserts: the comforting, spiced flavor of pumpkin pie and the melt-in-your-mouth tenderness of shortbread cookies.
Perfect for Thanksgiving gatherings, cozy fall weekends, or even as edible gifts, these cookies capture everything we love about the season. They’re easy enough for beginner bakers, yet elegant enough to impress guests at your dessert table. Whether you serve them alongside a warm mug of apple cider or as part of a Thanksgiving dessert spread, these cookies bring joy in every bite.
Ingredients You’ll Need
Let’s break down what you’ll need to make these dreamy cookies. The ingredients are all simple pantry staples—nothing fancy, just the comforting essentials of fall baking.
For the Shortbread Cookie Base
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- ¼ teaspoon salt
For the Pumpkin Pie Filling
- 1 cup pumpkin puree (not pumpkin pie filling)
- ¼ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves (optional, for deeper spice flavor)
- 1 large egg yolk
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
Optional Garnishes
- A sprinkle of cinnamon sugar for a cozy touch
- A drizzle of vanilla glaze (powdered sugar + milk + vanilla extract)
- A dollop of whipped cream or cream cheese frosting for serving
Everything here is easy to find in any U.S. grocery store, making this recipe approachable and stress-free.
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This ensures your cookies bake evenly and don’t stick.
While the oven warms, let your butter soften at room temperature—it should be pliable but not melting. Soft butter creates that tender, melt-in-your-mouth shortbread texture.
Step 2: Make the Shortbread Dough
In a large mixing bowl, beat together the softened butter and granulated sugar using a hand or stand mixer on medium speed until creamy and pale—about 2 to 3 minutes. Add in the vanilla extract and mix again until fully incorporated.
Gradually add the flour and salt, mixing on low until the dough just comes together. It may seem crumbly at first, but as you mix, it should form a soft, cohesive dough. Avoid overmixing—this keeps your shortbread tender.
Step 3: Shape the Cookies
Scoop about 1 tablespoon of dough for each cookie and roll it into a ball. Place the dough balls about 2 inches apart on your prepared baking sheet.
Using your thumb or the back of a teaspoon, gently press an indentation into the center of each cookie—this will hold the pumpkin pie filling.
If the dough cracks slightly, just pinch it back together. Shortbread is forgiving!
Step 4: Make the Pumpkin Pie Filling
In a separate bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Add in the egg yolk, heavy cream, and vanilla extract, and whisk until the mixture is smooth and creamy.
The filling should be thick but spoonable. If it feels too loose, chill it for 10 minutes in the fridge before using.
Step 5: Fill and Bake
Spoon about 1 teaspoon of pumpkin filling into each cookie indentation, smoothing it slightly so it’s even. Don’t overfill—just enough to fill the well nicely.
Bake the cookies for 14–16 minutes, or until the edges are lightly golden and the centers are set. The filling will puff slightly as it bakes and then settle as it cools.
Step 6: Cool and Add Optional Toppings
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Once fully cooled, you can dust them lightly with cinnamon sugar, drizzle with a vanilla glaze, or serve them plain for a simple, elegant look.
Step 7: Serve and Savor
Serve these cookies slightly warm or at room temperature. They pair beautifully with hot tea, coffee, or spiced cider. Each bite gives you buttery shortbread with creamy, spiced pumpkin filling—a perfect little piece of Thanksgiving comfort.
Tips
- Don’t skip the chill: If your kitchen is warm or your dough feels sticky, chill it for 15 minutes before baking. This helps maintain shape and prevents spreading.
- Use pure pumpkin puree: Canned pumpkin pie filling already contains sugar and spices, which can throw off the flavor balance.
- For a smoother filling: Strain the pumpkin mixture before spooning it into the cookies to remove excess moisture.
- Add a twist: Sprinkle chopped pecans or crushed graham crackers over the top before baking for added texture.
- Double the batch: These cookies disappear quickly. Make extra and store some for later!
Flavor Variations
While the classic pumpkin pie flavor is hard to beat, here are a few fun twists:
- Maple Pumpkin Cookies: Replace 2 tablespoons of sugar with maple syrup and drizzle baked cookies with a maple glaze.
- Pumpkin Cheesecake Cookies: Add a teaspoon of cream cheese to each filling portion before baking for a rich, tangy touch.
- Pumpkin Pecan Delight: Sprinkle finely chopped toasted pecans on top of the filling before baking for crunch.
- Pumpkin Spice Latte Cookies: Add a pinch of espresso powder to the pumpkin filling and top with a coffee glaze.
Serving Suggestions
These Pumpkin Pie Thanksgiving Cookies are as versatile as they are delicious. They can easily move from a cozy afternoon snack to the centerpiece of your holiday dessert table. Here are several wonderful ways to enjoy and present them throughout the season:
- Thanksgiving Dessert Table: Arrange the cookies on a tiered dessert stand or rustic platter alongside classics like pecan pie, apple crisp, or pumpkin roll. Their small size makes them ideal for guests who want just a “taste” of dessert after a big meal.
- Holiday Cookie Exchange: These cookies travel beautifully and always stand out from the usual sugar and chocolate chip cookies. Wrap them individually in parchment and tie with twine for a thoughtful presentation.
- Afternoon Treat: Enjoy a few with a steaming cup of tea, chai latte, or spiced cider. Their buttery, spiced flavor pairs perfectly with warm drinks and slow afternoons by the fire.
- Brunch Dessert: Serve them alongside scones, muffins, and fruit salad for a sweet brunch spread. They make a lovely contrast to savory dishes like quiche or breakfast casseroles.
- Gift Giving: Package a dozen cookies in a decorative tin, glass jar, or kraft box lined with parchment paper. Add a handwritten note or ribbon for a personal touch—these make wonderful hostess gifts during the holidays.
- Kids’ Thanksgiving Activity: Let children help spoon the pumpkin filling or decorate cooled cookies with glaze. They’ll love the hands-on fun, and the cookies become an edible keepsake of family time.
- Mini Dessert Bar: Set up a DIY cookie and topping station for gatherings. Offer whipped cream, caramel drizzle, and crushed nuts so guests can personalize their own festive treats.
- Post-Dinner Indulgence: Warm one or two cookies in the microwave for 10 seconds and top with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent, pie-like experience in cookie form.
No matter how you serve them—on fine china, a simple platter, or wrapped in ribbon—these cookies bring comfort, nostalgia, and a sense of celebration. Each bite offers that familiar pumpkin pie flavor, perfectly portioned into a soft, buttery cookie that embodies the cozy spirit of the season.
Storing and Reheating
These Pumpkin Pie Thanksgiving Cookies store beautifully, which makes them a wonderful make-ahead treat during the busy holiday season. In fact, they taste even better the next day as the flavors of pumpkin, cinnamon, and buttery shortbread gently meld together. Whether you’re baking them early for Thanksgiving or saving leftovers for later, here’s how to keep them fresh and delicious:
- At Room Temperature:
Once completely cooled, store the cookies in an airtight container lined with parchment paper. Separate layers with additional parchment to prevent the pumpkin filling from sticking. They’ll stay fresh for up to 3 days at room temperature, making them perfect for preparing a day or two before a gathering. - In the Refrigerator:
If you want them to last longer, store the cookies in an airtight container in the refrigerator for up to 7 days. Before serving, allow them to come to room temperature for about 20–30 minutes so the shortbread softens slightly and the filling regains its creamy texture. - In the Freezer:
For long-term storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container with parchment between layers. They’ll keep for up to 2 months. To serve, thaw overnight in the refrigerator or at room temperature for a few hours. - Freezing the Dough or Bases:
You can also freeze unbaked shortbread dough or baked shortbread bases (before adding the filling). Wrap tightly in plastic wrap and freeze for up to 3 months. When ready to bake, simply thaw, fill, and bake as directed—no need for extra prep. - Reheating for Freshness:
To bring back that “freshly baked” aroma and soft, tender texture, warm the cookies in a 300°F oven for 5–7 minutes. This revives the shortbread and slightly loosens the pumpkin filling for a just-baked feel. Avoid microwaving, as it can make the cookies soggy. - For Serving Warm:
If you love that fresh-from-the-oven coziness, reheat individual cookies in the oven or toaster oven right before serving. Top with a small swirl of whipped cream, a sprinkle of cinnamon sugar, or a drizzle of vanilla glaze to refresh the flavor.
These storage and reheating tips make it easy to enjoy your cookies over several days without losing their signature texture and flavor. Whether you’re planning ahead for Thanksgiving or saving a few for late-night cravings, they’ll taste every bit as comforting as the day they were baked.
Nutritional Information (per serving, approx.)
- Calories: 145
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 45mg
- Carbohydrates: 16g
- Sugar: 9g
- Protein: 2g
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! The shortbread dough can be refrigerated for up to 2 days or frozen for up to 2 months. Just let it soften slightly before shaping.
Can I use store-bought pumpkin pie filling?
You can, but the cookies will be much sweeter and less balanced. It’s best to stick with pure pumpkin puree for optimal texture and flavor.
Can I make these gluten-free?
Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. Look for one that contains xanthan gum for the best texture.
Can I make these dairy-free?
Yes! Replace butter with vegan butter and heavy cream with coconut cream for a dairy-free option.
How do I keep them from cracking?
Cracking happens if the dough is too cold or dry. Make sure the butter is soft and mix until the dough just comes together.
Can I freeze the finished cookies?
Absolutely! Freeze baked cookies in layers with parchment paper in between for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
These Pumpkin Pie Thanksgiving Cookies bring together the best flavors of fall in one delightful bite. The buttery shortbread base provides the perfect foundation for the smooth, spiced pumpkin filling, creating a dessert that feels both comforting and refined.
Whether you’re making them for a family dinner, gifting them to a friend, or simply indulging in a quiet moment with a warm drink, these cookies are guaranteed to bring warmth and joy to your holiday season.
If you’ve been looking for a new Thanksgiving dessert that’s both easy and memorable, this one’s a must-try. Whip up a batch this week and fill your kitchen with the cozy aroma of pumpkin and butter—it’s the essence of fall, baked to perfection.
Print
Pumpkin Pie Thanksgiving Cookies
- Total Time: 36 minutes
Description
Now that you’ve seen just how simple and rewarding these cookies are to make, here’s the full recipe in an easy-to-follow format. Whether you’re baking for Thanksgiving, hosting a fall get-together, or just craving something cozy and sweet, this Tasty Recipe Card includes everything you need—from ingredients and step-by-step directions to helpful tips for perfect results every time.
Ingredients
Shortbread Base
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ teaspoon salt
Pumpkin Pie Filling
1 cup pumpkin puree
¼ cup brown sugar
2 tablespoons granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
⅛ teaspoon cloves (optional)
1 large egg yolk
¼ cup heavy cream
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F and line baking sheets with parchment.
Cream butter and sugar until light; add vanilla.
Mix in flour and salt until dough forms.
Roll into balls, press thumb indentations.
Mix filling ingredients until smooth.
Spoon 1 teaspoon filling into each cookie.
Bake 14–16 minutes until edges turn golden.
Cool before drizzling glaze or dusting with cinnamon sugar.
Notes
Chill dough for 15 minutes if it feels soft.
For added flavor, sprinkle with crushed pecans before baking.
Store in airtight container up to 3 days or freeze unfilled bases.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
Nutrition
- Serving Size: 24 cookies