Description
Make these delicious Thanksgiving cookies with a pumpkin pie filling and fall shortbread base for a festive treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 egg yolk
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, softened butter, granulated sugar, and vanilla extract to form the shortbread dough.
- Press the dough into a baking pan to form the base.
- In another bowl, combine pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, salt, and egg yolk.
- Spread the pumpkin mixture over the shortbread base.
- Bake for 25-30 minutes or until the edges are golden.
- Let cool before cutting into squares.
Notes
- Chill the dough for 30 minutes for easier handling.
- Store cookies in an airtight container for up to 3 days.
- 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: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Thanksgiving cookies, pumpkin pie, shortbread, fall dessert