It’s officially pumpkin season, and I couldn’t be more excited! I’ve been experimenting in the kitchen, and I’m thrilled to share my new favorite fall treat: Cookies with Pumpkin Pie Filling and Fall Shortbread Base. These aren’t just any cookies; they combine the buttery goodness of shortbread with the creamy, spiced delight of pumpkin pie.
The total time to make these wonderful cookies is about an hour and a half, including prep, bake, and cool time.
Table of Contents
Why You’ll Love These Cookies With Pumpkin Pie Filling And Fall Shortbread Base
- Perfect for Fall Gatherings: These cookies are a guaranteed hit at Thanksgiving, Halloween, or any autumn get-together.
- Unique Shortbread Twist: The fall shortbread base adds a delightful, crumbly texture that complements the creamy pumpkin filling perfectly.
- Easy to Customize: Get creative with toppings like cinnamon, nuts, or a drizzle of maple syrup for a personalized touch.
- The Perfect Size: They’re great for parties because they’re a single serving, so your guests don’t have to commit to an entire slice of pie.
Tools You’ll Need
To make these pumpkin pie-filled cookies, I recommend gathering these essential tools:
- Mixing Bowls: You’ll need a couple of different sizes for mixing the shortbread dough and the pumpkin pie filling.
- Measuring Cups and Spoons: Accurate measuring is key for the perfect cookie texture and flavor.
- Baking Sheets: Choose baking sheets that are large enough to space the cookies properly, allowing for even baking.
- Parchment Paper: This prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
- Piping Bag (optional): A piping bag fitted with a star tip is perfect for adding a decorative touch with the whipped cream topping.
Fall Shortbread Base: A Detailed Guide
Shortbread is a classic cookie known for its buttery, crumbly texture. There are different types, from traditional, which is more simple, to sweeter, and even a crumbly version. The key to great shortbread is using high-quality butter and avoiding overmixing the dough. These are certainly a great option if you’re searching for unique desserts.
If your shortbread dough is too tough, you likely overworked it. If it’s too dry, try adding a tablespoon of melted butter or milk at a time until it comes together. Remember to chill the dough before baking to prevent spreading!
Ingredients for Cookies With Pumpkin Pie Filling And Fall Shortbread Base
Here’s everything you’ll need to whip up a batch of these irresistible cookies:
For the Fall 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
Ingredient Substitutions:
| Ingredient | Substitution | Notes |
|---|---|---|
| All-purpose Flour | Gluten-free all-purpose flour blend | Ensure the blend contains xanthan gum for binding. |
| Butter | Vegan butter | Look for a high-quality vegan butter for the best flavor and texture. |
| Egg | Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 min) | This works well as a binder in the pumpkin pie filling. |
| Evaporated Milk | Coconut milk (canned, full-fat) | Adds a creamy texture and subtle coconut flavor. |
| Heavy Whipping Cream | Coconut cream (refrigerated overnight, then whipped) | For best results, chill a can of full-fat coconut milk in the refrigerator overnight. Scoop out the thick cream, leaving the liquid behind. |
How To Make Cookies With Pumpkin Pie Filling And Fall Shortbread Base: Step-by-Step
Follow these easy steps to create these delicious cookies:
- 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.
- Add egg yolk, cinnamon, vanilla, and mix together well until smooth and creamy.
- 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.
- 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.
- Press the sides of the cookies with your fingers to form walls to hold the filling in.
- 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.
- Combine brown sugar and egg in a medium bowl. Whisk together.
- Add pumpkin purée, cornstarch, salt, pumpkin spice, and evaporated milk into the egg mixture. Whisk to combine.
- 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.
- 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.
- Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
- 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).
- Pipe a dollop of whipped cream on each cookie right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on each cookie.
If you want to make another sweet treat, consider these Ultimate Candy Cookie Recipe: A Wonderful Treat!
Expert Tips for Perfect Pumpkin Pie Cookies
- Chill the Dough: Chilling the shortbread dough in the freezer before baking helps prevent the cookies from spreading too much.
- Measure Flour Accurately: Too much flour can result in dry, crumbly cookies. I recommend using a kitchen scale for the most accurate measurement.
- Don’t Overbake: Overbaking can dry out the cookies. Bake until the edges are lightly golden brown.
Substitutions & Variations
| Ingredient | Substitution | Notes |
|---|---|---|
| Brown Sugar | Coconut sugar | Adds a slightly different flavor profile. |
| Granulated Sugar | Maple sugar | Provides a more intense maple flavor. |
| Cinnamon | Nutmeg, ginger, or allspice | Adjust amounts to taste. |
| Vanilla Extract | Almond extract | Use sparingly, as almond extract is stronger than vanilla. |
| Pumpkin Pie Spice | A mix of cinnamon, nutmeg, ginger, and cloves | You can make your own blend to customize the flavor. |
| Evaporated Milk | Unsweetened almond milk | Will result in a slightly less creamy filling. |
| Heavy Whipping Cream | Coconut cream (refrigerated overnight, then whipped) | For best results, chill a can of full-fat coconut milk in the refrigerator overnight. Scoop out the thick cream, leaving the liquid behind. |
| Powdered Sugar | Maple sugar, pulsed in a blender until powdered | Use a high-speed blender for the best results. |
| All-Purpose Flour | Gluten-free all-purpose flour blend | Ensure the blend contains xanthan gum for binding. |
| Butter | Vegan butter | Look for a high-quality vegan butter for the best flavor and texture. |
| Egg | Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 min) | This works well as a binder in the pumpkin pie filling. |
Make-Ahead and Storage Instructions
You can make the shortbread dough up to 2 days in advance. Store it tightly wrapped in the refrigerator. The pumpkin pie filling can also be made a day ahead and stored in an airtight container in the fridge.
To store the baked cookies, keep them 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. Let them thaw completely before serving.
I don’t recommend freezing the whipped cream topping, as it can lose its texture when thawed.
Why Did My Cookies Spread Too Much In The Oven?
- Dough Was Too Warm: Make sure your butter is softened but not melted. Chilling the dough before baking is crucial.
- Too Much Sugar: Excess sugar can cause the cookies to spread. Ensure you’re measuring accurately.
- Oven Temperature: An oven that’s not hot enough can also cause spreading. Use an oven thermometer to ensure accuracy.
- Not Enough Flour: Adding more flour can provide more structure.
Serving Suggestions
While a dollop of whipped cream is the perfect finishing touch, here are a few other ideas:
- Coffee or Tea: Pair these cookies with a warm cup of coffee or tea for a cozy treat.
- Ice Cream: Serve them alongside a scoop of vanilla or cinnamon ice cream.
- Holiday Decorations: Decorate the cookies with festive sprinkles or icing for Halloween or Thanksgiving. For another great treat, take a look at this recipe for Ultimate Candy Cookie Bars Recipe: Simple & Easy!
FAQs about Cookies with Pumpkin Pie Filling
Q: Can I use canned pumpkin pie filling instead of making my own?
A: I recommend making the filling from scratch for the best flavor, but you can use canned filling in a pinch.
Q: How do I prevent the cookies from burning?
A: Keep a close eye on them while baking, and adjust the oven temperature if needed. Baking them in batches can help.
Q: Can I make these cookies without eggs?
A: Yes, you can use a flax egg as a substitute. See the Substitutions & Variations table above for details.
Conclusion
These Cookies with Pumpkin Pie Filling and Fall Shortbread Base are the perfect way to celebrate the flavors of autumn. The combination of a buttery shortbread base and a creamy pumpkin filling is simply irresistible.
I hope you love this recipe as much as I do! Now I want to hear from you! Have you tried making these cookies? What are your favorite fall cookie recipes? Leave a comment below, ask a question, or share your results, I would love to hear from you!
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Amazing Cookies With Pumpkin Pie Filling Recipe
Ingredients
Equipment
Method
- 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.
- Add egg yolk, cinnamon, vanilla, and mix together well until smooth and creamy.
- 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.
- 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.
- Press the sides of the cookies with your fingers to form walls to hold the filling in.
- 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.
- Combine brown sugar and egg in a medium bowl. Whisk together.
- Add pumpkin purée, cornstarch, salt, pumpkin spice, and evaporated milk into the egg mixture. Whisk to combine.
- 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.
- 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.
- Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
- 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).
- Pipe a dollop of whipped cream on each cookie right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on each cookie.
