Best Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Fall is here, and that means one thing in my kitchen: pumpkin pie! But this year, I wanted to shake things up, so I combined my love for pumpkin pie with the comforting simplicity of shortbread. The result? These incredible Cookies With Pumpkin Pie Filling And Fall Shortbread Base.

They’re the perfect autumn treat, offering a delightful twist on a classic dessert. Total time to make them is approximately 60 minutes.

Why You’ll Love These Cookies With Pumpkin Pie Filling And Fall Shortbread Base

• The shortbread base is incredibly easy to make and adds a buttery, crumbly texture that complements the creamy filling perfectly.
• The pumpkin pie filling is rich, spiced, and everything you love about the classic pie, all in a bite-sized treat.
• These cookies are perfect for fall gatherings, Thanksgiving dessert, or just a cozy afternoon treat.
• They’re a unique and unexpected dessert that will impress your friends and family.

Ingredients

• ¼ cup brown sugar (packed)
• ½ cup granulated sugar
• 1 cup butter ( softened)
• ½ teaspoon sea salt
• 1 large egg yolk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 2 ½ cups all purpose flour (300g)
• 1 large egg
• ¼ cup brown sugar (packed)
• ½ cup pumpkin purée
• 1 teaspoon cornstarch
• ⅛ teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• ¼ cup evaporated milk
• ½ cup heavy whipping cream (cold)
• ¼ teaspoon pure vanilla extract
• 2 tablespoons powdered sugar

Ingredient Breakdown:

For the Shortbread Base:

• Brown Sugar (packed) & Granulated Sugar: These sugars provide sweetness and moisture. The brown sugar adds a subtle molasses flavor, while granulated sugar offers a clean sweetness. If I were to use honey or maple syrup, the cookies would likely spread more and have a different flavor profile.
• Butter (softened): This is the key to a tender, crumbly shortbread. I always make sure it’s softened, not melted, to create the right texture. Shortening would create a different texture, resulting in a less flavorful cookie.
• Sea Salt: Enhances the flavors of the other ingredients and balances the sweetness.
• Large Egg Yolk: Adds richness and helps bind the dough.
• Ground Cinnamon: Provides warmth and a hint of spice to the shortbread.
• Pure Vanilla Extract: Enhances the flavors of the shortbread.
• All Purpose Flour (300g): The base of the shortbread, providing structure.

For the Pumpkin Pie Filling:

• Large Egg: Binds the filling ingredients together.
• Brown Sugar (packed): Adds sweetness and a hint of molasses flavor to the filling.
• Pumpkin Purée: The star of the filling, providing that classic pumpkin flavor and creamy texture.
• Cornstarch: Helps thicken the filling.
• Sea Salt: Balances the sweetness and enhances the flavors.
• Pumpkin Pie Spice: A blend of warm spices that gives the filling its signature flavor.
• Evaporated Milk: Adds richness and creaminess to the filling.

For the Whipped Cream Topping:

• Heavy Whipping Cream (cold): The base of the whipped cream, providing a rich and creamy texture.
• Pure Vanilla Extract: Enhances the flavor of the whipped cream.
• Powdered Sugar: Sweetens the whipped cream and helps stabilize it. If you love candy, you should try making these Amazing Candy Cookie Bars: The Ultimate Recipe.

How to Make Cookies With Pumpkin Pie Filling And Fall Shortbread Base: Step-by-Step

1. In a large bowl or stand mixer, combine softened butter, granulated sugar, brown sugar, and salt. Beat together with a paddle attachment until thick and creamy. Scrape down the bowl so it’s evenly incorporated.
2. Add egg yolk, cinnamon, vanilla, and mix together well until smooth and creamy.
3. Sift flour into the egg and butter mixture and fold together until a soft dough forms. It’ll be crumbly at first before it starts to come together.
4. Line a baking sheet with parchment paper. Scoop the dough into 1 ½ tablespoon balls and place onto the parchment paper. Press an indent into the middle of each ball with your thumb.
5. Press the sides of the cookies with your fingers to form walls to hold the filling in.
6. Place the baking sheet into the freezer to chill while you preheat the oven to 355°F (180°C) and get started on the filling.
7. Combine brown sugar and egg in a medium bowl. Whisk together.
8. Add pumpkin purée, cornstarch, salt, pumpkin spice, and evaporated milk into the egg mixture. Whisk to combine.
9. Take the shaped cookie dough out of the freezer. Space out the cookie dough so there is about 2 inches of space around each cookie so they can spread in the oven. You can bake these cookies in a few batches.
10. Add 1 to 2 teaspoons of pumpkin pie filling into the middle of each cookie. Bake for 12-14 minutes or until the bottoms are lightly golden brown. Let them cool for one minute on the baking sheet before using a spatula to carefully transfer them onto a cooling rack to cool completely. Bake the rest of the cookies.
11. Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
12. Add the cold cream, vanilla extract, and powdered sugar into a large bowl or stand mixer. Whip the mixture with a wire whisk attachment until stiff peaks form. It’s ready when it’s thick, creamy, and holds its shape. Transfer into a piping bag with a star tip (I used a Wilton 1M).
13. Pipe a dollop of whipped cream on each cookie right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on each cookie. Find more great dessert ideas in the treats & drinks category.

Expert Tips for Perfect Cookies With Pumpkin Pie Filling And Fall Shortbread Base

• Chill the Dough: Chilling the dough is crucial to prevent the cookies from spreading too much in the oven. I recommend chilling for at least 30 minutes, or even longer if you have the time.
• Use High-Quality Ingredients: The better the ingredients, the better the flavor! I always opt for pure vanilla extract and fresh spices for the best results.
• Don’t Overbake: Overbaking will result in dry, crumbly cookies. I watch them closely and pull them out when the edges are lightly golden brown.
• Cool Completely: Let the cookies cool completely on a wire rack before adding the whipped cream topping. This prevents the cream from melting.

Creative Variations

Make Ahead & Storage Instructions

• Make Ahead: The shortbread dough can be made ahead of time and stored in the refrigerator for up to 2 days. The pumpkin pie filling can also be made a day in advance and stored in an airtight container in the refrigerator.
• Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months.
• Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze for 1-2 hours, or until solid. Then, transfer them to an airtight container or freezer bag.
• Thawing: Thaw the cookies in the refrigerator overnight or at room temperature for a few hours.
• Reheating: If desired, you can reheat the cookies in a preheated oven at 300°F (150°C) for a few minutes to warm them up. These treats are even better when paired with a nice breakfast; one option is this Ultimate Egg and Sausage Breakfast Sandwich Recipe.

Troubleshooting Common Problems

• Cracked Cookies: This can happen if the dough is too dry or if the oven is too hot. To prevent this, make sure to measure the flour accurately and don’t overbake the cookies.
• Filling That’s Too Runny: This can happen if the filling isn’t thick enough. To fix this, make sure to use enough cornstarch and don’t add too much liquid.
• Filling That’s Too Dry: This can happen if the filling is overcooked. To prevent this, watch the cookies closely and pull them out when the filling is set but still slightly jiggly.
• Cookies Sticking to the Pan: To prevent this, make sure to line the baking sheet with parchment paper.
• Cookies That Are Too Hard/Crisp: This can happen if the cookies are overbaked or if the dough is too dry. To prevent this, don’t overbake the cookies and make sure to use enough butter.
• Cookies That Are Too Soft/Chewy: This can happen if the cookies are underbaked or if the dough is too wet. To prevent this, bake the cookies until they are lightly golden brown and make sure to measure the ingredients accurately.

FAQs about Cookies With Pumpkin Pie Filling

Serving Suggestions

While whipped cream is my go-to topping, you can also serve these cookies with a scoop of vanilla ice cream or a drizzle of caramel sauce. They’re also delicious on their own with a cup of coffee or tea!

For more recipes, follow us on Pinterest.

Emily

Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Fall is here, and that means one thing in my kitchen: pumpkin pie! But this year, I wanted to shake things up, so I combined my love for pumpkin pie with the comforting simplicity of shortbread.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 13 minutes mins

Total Time 58 minutes mins

Servings: 24 cookies

Course: Baking, Cookies, Dessert

Cuisine: American

Calories: 180

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

For the Shortbread Base:

• ¼ cup brown sugar (packed)
• ½ cup granulated sugar
• 1 cup butter ( softened)
• ½ teaspoon sea salt
• 1 large egg yolk
• 2 teaspoons ground cinnamon
• 1 teaspoon pure vanilla extract
• 2 ½ cups all purpose flour (300g)

For the Pumpkin Pie Filling:

• 1 large egg
• ¼ cup brown sugar (packed)
• ½ cup pumpkin purée
• 1 teaspoon cornstarch
• ⅛ teaspoon sea salt
• 1 teaspoon pumpkin pie spice
• ¼ cup evaporated milk

For the Whipped Cream Topping:

• ½ cup heavy whipping cream (cold)
• ¼ teaspoon pure vanilla extract
• 2 tablespoons powdered sugar

Method

 

1. In a large bowl or stand mixer, combine softened butter, granulated sugar, brown sugar, and salt. Beat together with a paddle attachment until thick and creamy. Scrape down the bowl so it’s evenly incorporated.
2. Add egg yolk, cinnamon, vanilla, and mix together well until smooth and creamy.
3. Sift flour into the egg and butter mixture and fold together until a soft dough forms. It’ll be crumbly at first before it starts to come together.
4. Line a baking sheet with parchment paper. Scoop the dough into 1 ½ tablespoon balls and place onto the parchment paper. Press an indent into the middle of each ball with your thumb.
5. Press the sides of the cookies with your fingers to form walls to hold the filling in.
6. Place the baking sheet into the freezer to chill while you preheat the oven to 355°F (180°C) and get started on the filling.
7. Combine brown sugar and egg in a medium bowl. Whisk together.
8. Add pumpkin purée, cornstarch, salt, pumpkin spice, and evaporated milk into the egg mixture. Whisk to combine.
9. Take the shaped cookie dough out of the freezer. Space out the cookie dough so there is about 2 inches of space around each cookie so they can spread in the oven. You can bake these cookies in a few batches.
10. Add 1 to 2 teaspoons of pumpkin pie filling into the middle of each cookie. Bake for 12-14 minutes or until the bottoms are lightly golden brown. Let them cool for one minute on the baking sheet before using a spatula to carefully transfer them onto a cooling rack to cool completely. Bake the rest of the cookies.
11. Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
12. Add the cold cream, vanilla extract, and powdered sugar into a large bowl or stand mixer. Whip the mixture with a wire whisk attachment until stiff peaks form. It’s ready when it’s thick, creamy, and holds its shape. Transfer into a piping bag with a star tip (I used a Wilton 1M).
13. Pipe a dollop of whipped cream on each cookie right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on each cookie.

Nutrition

Calories: 180kcal

Tried this recipe?

Let us know how it was!