Description
These Thanksgiving cookies feature a buttery fall shortbread base topped with creamy pumpkin pie filling, perfect for holiday gatherings.
Ingredients
Scale
- For the Shortbread Base:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the Pumpkin Pie Filling:
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup evaporated milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix the flour, sugar, cinnamon, and salt for the shortbread base. Add softened butter and mix until crumbly. Press into a cookie shape on the baking sheet.
- In another bowl, whisk together pumpkin puree, brown sugar, egg, pumpkin pie spice, and evaporated milk until smooth.
- Spoon the pumpkin filling onto the shortbread base.
- Bake for 15-20 minutes or until the edges are golden and the filling is set.
- Allow to cool completely before serving.
Notes
Store in an airtight container for up to 3 days. Optional: Top with whipped cream for extra indulgence.
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 2g