There’s something magical about fall baking—the smell of cinnamon, nutmeg, and pumpkin spice filling the kitchen, the golden leaves swirling outside, and your family sneaking tastes of your creations before they even hit the cookie tray. Thanksgiving Pumpkin Pie Cookies with a buttery fall shortbread base are the ultimate crowd-pleaser. Picture a soft, melt-in-your-mouth cookie holding the sweet, spiced goodness of pumpkin pie filling. It’s almost like Thanksgiving dinner and dessert had a tiny, delicious baby. In this guide, we’ll take you step by step through making these cookies, share tips to get them just right, and even offer ways to customize them for your own festive flair.

Thanksgiving Pumpkin Pie Cookies with Buttery Fall Shortbread on a cookie tray

Preparing the Perfect Buttery Shortbread Base

Why Shortbread Works for Thanksgiving Cookies

Shortbread cookies are the perfect canvas for fall flavors. Their buttery, slightly crumbly texture pairs beautifully with creamy pumpkin pie filling. Unlike regular sugar cookies, shortbread stays tender and supports a generous dollop of pumpkin filling without losing shape. Plus, it’s simple to make with pantry staples.

Key Ingredients for Soft, Buttery Shortbread

To make your shortbread irresistible, you’ll need:

Unsalted butter – makes the base rich and tender.
Granulated sugar – provides sweetness without overpowering.
All-purpose flour – for structure.
Vanilla extract – adds warmth and depth.
Optional: A pinch of salt enhances the buttery flavor.

Tip: Chill the dough for at least 30 minutes before shaping. This keeps the cookies from spreading too much and helps them maintain a beautiful shortbread texture.

Step-by-Step Guide to Mixing the Dough

Cream the butter and sugar: Beat until light and fluffy. This step introduces air, making cookies tender.
Add vanilla and salt: Mix briefly to combine.
Incorporate the flour gradually: Use a spatula to fold it in gently. Overmixing can make the cookies tough.
Chill the dough: Wrap in plastic wrap and refrigerate for 30-60 minutes.

Preparing the Pumpkin Pie Filling for Cookies

Choosing the Right Pumpkin Filling

The pumpkin filling is the heart of these Thanksgiving cookies, bringing warm, cozy flavors that define fall. You can use canned pumpkin puree for convenience, or make your own homemade puree if you prefer a fresher, richer flavor. The key is to achieve a thick, creamy consistency—thin filling can spill over the shortbread, while a firmer filling holds its shape beautifully. Classic pumpkin pie spices like cinnamon, nutmeg, and ginger give it that signature autumn taste. For a little extra depth, a pinch of cloves or allspice works wonders without overpowering the pumpkin.

Step-by-Step Guide to Making the Filling

Combine the pumpkin and sugar: In a medium mixing bowl, stir together 1 cup of pumpkin puree and 1/2 cup of granulated sugar until smooth. This creates the sweet base.
Add the spices: Mix in 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and an optional pinch of cloves. Taste and adjust to your preference; these spices give the filling that warm, cozy flavor that screams fall.
Incorporate a binder: For a slightly firmer texture, you can whisk in 1 teaspoon of cornstarch or flour. This helps the filling stay in place on the cookies while baking.
Mix until silky smooth: Make sure there are no lumps for a creamy, velvety texture that spreads easily.
Chill slightly if needed: If the mixture feels too soft to scoop, refrigerate for 15–20 minutes. Slightly firm filling makes it easier to portion onto each shortbread cookie without spilling over.

Tips for a Perfect Pumpkin Filling

Use pure pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
Taste and adjust spices before assembling; you can make it sweeter or spicier depending on your family’s preferences.
For extra creaminess, a tablespoon of cream cheese or Greek yogurt can be gently folded in, giving a tangy, smooth texture.

This careful preparation ensures your pumpkin filling is rich, flavorful, and perfectly portioned to complement the buttery shortbread base.

Assembling and Baking Thanksgiving Pumpkin Pie Cookies

How to Shape the Cookies

Assembling these cookies is both fun and forgiving, perfect for bakers of all levels. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Take the chilled shortbread dough and roll it into 1-inch balls—uniform size ensures even baking and a visually appealing cookie tray.

Next, use your thumb, the back of a teaspoon, or the handle of a wooden spoon to gently press a small well in the center of each dough ball. This indentation will hold the pumpkin filling like a cozy little nest. Make sure the well isn’t too deep; leaving a little border of dough around the edge helps the cookies bake evenly and prevents the filling from spilling over.

Filling the Cookies

Spoon a dollop of the prepared pumpkin pie filling into each indentation. You can use a small spoon or piping bag for more precise placement. The goal is to have a generous amount of filling without overflowing—it should sit slightly above the dough’s surface.

Pro tip: If your filling is very soft, chill it for a few extra minutes. Slightly firmer filling is easier to portion and stays put during baking.

Baking Tips for Perfect Cookies

Place the cookies on the baking sheet 2 inches apart to allow for gentle spreading. Bake them for 12–15 minutes, or until the shortbread edges are lightly golden. Keep a close eye—overbaking can dry out the shortbread, while underbaking may leave the dough too soft.

Once baked, let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Cooling is essential so that the shortbread sets properly and the pumpkin filling firms up slightly, giving you that ideal balance of tender cookie and creamy center.

Decorating Ideas for a Festive Touch

To elevate your cookies for a holiday cookie tray or family gathering, try a few simple decorations:

Powdered sugar dusting: Lightly sprinkle over cooled cookies for a soft, snowy look.
Chopped nuts: Toasted pecans or walnuts add crunch and aroma when sprinkled on top before baking.
Vanilla glaze drizzle: Mix powdered sugar with a little milk and vanilla extract, then drizzle over cooled cookies for a simple, elegant touch.
Mini chocolate chips or sprinkles: Add a playful element for a fun, festive feel.

Tips for a Stress-Free Bake

Work in batches: Assemble cookies in small batches if your kitchen gets warm; this keeps the dough firm and filling manageable.
Use a small cookie scoop: Ensures uniform size and easy handling of dough balls.
Chill again if needed: If the dough softens too much while shaping, pop it back in the fridge for 10–15 minutes before filling and baking.

With these tips and step-by-step guidance, you’ll have perfectly shaped, flavorful cookies that look as good as they taste—ideal for sharing, gifting, or enjoying with a cozy cup of coffee or hot cocoa.

Tips, Variations, and Storage

Tips for Success

Making perfect Thanksgiving Pumpkin Pie Cookies is easier than it seems, but a few insider tips can take them from good to amazing. First, chill both the shortbread dough and the pumpkin filling before assembling. This prevents the cookies from spreading too much and keeps the filling from oozing. Using a cookie scoop ensures that each cookie is the same size, which helps them bake evenly. When placing the cookies on the baking sheet, leave some space between them so they bake perfectly without sticking together. Finally, don’t rush the cooling process—let the cookies cool completely on a wire rack so the shortbread sets beautifully and the filling firms up slightly.

Variations to Try

These cookies are versatile, so feel free to put your own twist on them:

Pumpkin Chocolate Chip Shortbread: Add 1/4 cup of mini chocolate chips to the shortbread dough before baking. The chocolate melts slightly, complementing the spiced pumpkin filling perfectly.
Maple-Spiced Pumpkin Filling: Stir 1–2 teaspoons of maple syrup into the pumpkin filling for a richer, slightly caramel-like flavor.
Mini Cookie Sandwiches: Bake small rounds of shortbread and sandwich them with a dollop of pumpkin filling in the center. This makes a cute, portable treat for holiday parties.
Nutty Pumpkin Cookies: Sprinkle chopped toasted pecans or walnuts on top of the pumpkin filling before baking for added crunch and a nutty aroma.
Ginger-Pumpkin Twist: Add a pinch of ground ginger or pumpkin pie spice to the shortbread dough for a spicier, more aromatic cookie.

How to Store and Serve

These cookies are not only delicious fresh out of the oven but also keep well for several days. Store them in an airtight container at room temperature for up to 3 days, layering them with parchment paper to prevent sticking. If you want to make them ahead for holiday gatherings, freeze the baked cookies for up to 2 months. Thaw them at room temperature and optionally sprinkle with a little powdered sugar or drizzle a simple glaze before serving. They are perfect for cookie trays, gift boxes, or cozy family dessert tables, making them both practical and festive.

FAQs About Thanksgiving Pumpkin Pie Cookies

Can I make these cookies ahead of time?

Yes! Shortbread dough can be made and refrigerated for up to 3 days. You can also bake the cookies and freeze them for future use. Just add the pumpkin filling after thawing if freezing pre-filled cookies.

Can I use a sugar-free pumpkin filling?

Absolutely! You can substitute sugar with natural sweeteners like erythritol or monk fruit. Adjust spices slightly to balance sweetness.

Can I make these cookies gluten-free?

Yes, use a 1-to-1 gluten-free flour blend instead of all-purpose flour. The texture will remain tender and delicious.

What is the best way to transport these cookies?

Layer them with parchment paper in an airtight container to prevent sticking and keep the filling intact.

Conclusion

Thanksgiving Pumpkin Pie Cookies with Buttery Fall Shortbread are a delightful way to celebrate fall baking. They combine the comforting flavors of pumpkin pie with the tender, buttery texture of shortbread, perfect for family gatherings or cozy nights at home. With simple ingredients, easy steps, and a few festive touches, these cookies will quickly become a holiday favorite. Bake a batch, enjoy the aroma, and share the warmth with loved ones this season.

Thanksgiving Pumpkin Pie Cookies with Buttery Fall Shortbread

Author: David Tag
Total Time: 35 minutes

Print Recipe

Description

Soft, buttery shortbread cookies filled with creamy pumpkin pie filling. Perfect for fall baking, cookie trays, and Thanksgiving celebrations.

Ingredients

Scale

1 cup unsalted butter, softened
¾ cup granulated sugar
2 tsp vanilla extract
2 ½ cups all-purpose flour
Pinch of salt
1 cup pumpkin puree
½ cup sugar
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg

Instructions

Preheat oven to 350°F (175°C).
Cream butter and sugar until fluffy. Mix in vanilla and salt. Gradually add flour. Chill dough 30–60 minutes.
Mix pumpkin, sugar, and spices for filling. Chill 15–20 minutes.
Roll dough into 1-inch balls, press a well in the center.
Fill wells with pumpkin mixture. Bake 12–15 minutes until edges are golden. Cool on a wire rack.
Optional: dust with powdered sugar or drizzle vanilla glaze.

Prep Time: 20 minutes
Cook Time: 12–15 minutes

Nutrition

Serving Size: 24 cookies