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