Description
Delicious Thanksgiving cookies featuring a pumpkin pie filling nestled in a buttery fall shortbread base, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the flour and salt, mixing until just combined.
- Press the dough into the bottom of a greased baking pan.
- In another bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, and egg.
- Spread the pumpkin mixture over the shortbread base.
- Bake for 25-30 minutes or until the filling is set.
- Allow to cool before cutting into squares.
Notes
- For a richer flavor, use brown butter in the shortbread base.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add chopped nuts or chocolate chips for extra texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg