Pumpkin Pie Shortbread Cookies
There’s nothing quite like the start of fall baking season, and these Pumpkin Pie Shortbread Cookies are the perfect way to kick it off. I love the warmth and comfort that pumpkin spice brings, and these cookies capture that feeling in every bite. If fall makes you feel all warm and fuzzy inside like it does me, you’re gonna wanna light your favorite candle, turn on your favorite seasonal TV show, grab a cozy blanket, and sit down with one or two of these in your hand.
These cookies are essentially little pumpkin pies in cookie form. The shortbread base is rich and buttery, providing a perfect contrast to the smooth, spiced pumpkin filling. And with a swirl of fresh whipped cream on top, they become even more familiar with that classic pumpkin pie taste. They’re the perfect bite-sized treat for Thanksgiving, or any time you want to savor the flavors of fall.
These were exactly what I needed to start getting into the fall feelings this year. They’re simple to throw together, and perfect for when you need a quick, fall-themed snack making your countertop look extra cute. I loved everything about them, and will absolutely be making them again and again this season. Happy baking!
With love,
Your Baker, Hannah
Convinced it’s time for some homemade cookies? Here’s a grocery list of everything you’re gonna need!
Ingredients for Pumpkin Pie Shortbread Cookies:
All-purpose flour
Unsalted butter
Powdered sugar
Pumpkin puree
Cinnamon
Ginger
Nutmeg
Vanilla extract
Salt
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Substitute Ingredients:
For unsalted butter: Substitute with coconut oil.
For pumpkin puree: Freshly cooked and pureed pumpkin or butternut squash works well.
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Step-by-Step Summary for Baking Shortbread Cookies:
To make the Pumpkin Pie Shortbread Cookies, start by preheating your oven and preparing your baking sheet with parchment paper. In a mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy. Slowly add in the flour and salt, mixing until just combined to avoid overworking the dough.
Once the dough is ready, you can roll it out into balls and par-baked them for 7 minutes. After par-baked, remove them from the oven, create a well in the dough, and fill them with your pumpkin filling.
Return to the oven to continue baking. After baking, let them cool on a cooling rack before topping with whipped cream, and enjoying their melt-in-your-mouth texture.
FAQs About Baking Shortbread Cookies:
Q: Why are my shortbread cookies crumbly?
A: Shortbread cookies can become crumbly if the dough is overworked or if there’s not enough butter. Ensure you handle the dough gently and use the right amount of butter for a perfect texture.
Q: Can I freeze shortbread cookies?
A: Yes, shortbread cookies freeze well. Just make sure they’re completely cooled before wrapping them in plastic wrap or placing them in an airtight container.
Q: How long do shortbread cookies stay fresh?
A: When stored in an airtight container, shortbread cookies can stay fresh for about 1 to 2 weeks.
Tips for Achieving the Perfect Melt in Your Mouth Texture in Your Shortbread:
To ensure your shortbread cookies have that signature melt-in-your-mouth quality, use high-quality unsalted butter, as the fat content significantly impacts texture. Make sure not to overmix the dough; mixing just until combined will help maintain a tender crumb. Chilling the dough before baking can also help, as it solidifies the butter and contributes to a flaky texture.
How to Prevent Your Shortbread Cookies from Getting Too Tough:
To prevent toughness, avoid overworking the dough. Mix just until the ingredients are combined, and consider refrigerating the dough for 30 minutes before rolling it out. This will also help keep the cookies from spreading too much during baking.
How to Store Your Baked Cookies:
Once baked and cooled, store your shortbread cookies in an airtight container in the refrigerator for up to three days. (The pumpkin and whipped cream must stay cold to maintain its food safety.)
Recipe for Pumpkin Pie Shortbread Cookies:
Pumpkin Pie Shortbread Cookies
Ingredients
Instructions
- Into a small sauce pan, add pumpkin, brown sugar, and spices. Whisk well to combine.
- Once combined, add the heavy cream, egg, and pinch of salt. Whisk well to combine, and transfer the pot to a stovetop and place it over medium heat.
- Whisking constantly, cook the pumpkin filling until it is bubbling and has thickened slightly. Once cooked through, remove from the stove and set aside to cool slightly while you make your cookie dough (it does not have to cool completely).
- Begin by pre-heating your oven to 350 degrees F.
- Next, in a large mixing bowl, add in your stick of softened butter, your stick of melted butter, and your powdered sugar. Whisk well until fully combined and smooth.
- Once smooth, add in your vanilla and salt, and stir well until incorporated.
- Next, add in your flour and stir until a dense dough forms. It should be a thick, slightly stiff dough, but should not be dry.
- Once your dough has formed, set your bowl aside, and grab a 9x13 baking sheet. Line your baking sheet with parchment, and lightly grease it with butter.
- Next, grab your cookie dough, and roll it into 12 equally sized balls of cookie dough. Place the balls of dough onto your cookie sheet, evenly spaced, and flatten them slightly before placing them in the oven to bake for 7 minutes.
- Once the 7 minutes are up, remove the cookies from the oven, and quickly use the back of a small spoon to place a small well in the center of the hot cookies to place the pumpkin filling inside of.
- Using the same spoon you used to make the wells, take spoonfulls of pumpkin filling, and fill all of the cookies with the filling. You want the filling to rise above the edges of the well, but not run over the sides of the cookies. You want them to look like mini pumpkin pies, with a ridge of shortbread around the filling.
- Once all of the cookies have been filled, place the cookies back into the oven and continue baking them for another 15 minutes, or until the edges of the cookies have begun to brown and the pumpkin filling has set.
- Once fully baked, remove the cookies from the oven, and allow them to cool for 20 minutes on the counter, before placing them in the fridge and allowing them to finish cooling completely.
- While your cookies are cooling, combine all of the ingredients for the fresh whipped cream, and using an electric hand mixer, whip on high until stiff peaks form.
- Once the cookies have cooled completely, pipe or place a dollop of whipped cream on each cookie, and dust lightly with cinnamon for garnish. Serve, and enjoy!
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