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

Scale

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