Amazing Cookies With Pumpkin Pie Filling Recipe

Fall is my favorite time of year, and nothing says autumn quite like the aroma of pumpkin pie wafting from the kitchen. This year, I wanted to put a fun twist on a classic dessert, so I created these incredible Cookies With Pumpkin Pie Filling And Fall Shortbread Base.

With a prep time of about 30 minutes and a bake time of 12-14 minutes, these cookies are the perfect way to enjoy the flavors of fall in a delightful, bite-sized treat. They’re a unique take on traditional fall flavors, and I can’t wait for you to try them!

Table of Contents

Why You’ll Love These Cookies With Pumpkin Pie Filling

These aren’t just any cookies; they’re a fall flavor explosion! I think you’ll find them irresistible, and here’s why:

• They combine two fall favorites, pumpkin pie and shortbread cookies, in one delicious bite.
• They’re easier than making a full pumpkin pie, perfect for a quick dessert fix.
• They’re ideal for parties and gifting, guaranteed to impress your friends and family.
• The shortbread base adds a unique, buttery flavor that complements the pumpkin filling perfectly.

Key Ingredients for Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Here’s what you’ll need to make these amazing cookies. Remember, the quality of your ingredients makes a difference, so choose wisely!

• ¼ cup brown sugar (packed): Adds a rich, molasses-like sweetness to the shortbread.
• ½ cup granulated sugar: Provides the perfect amount of sweetness and crispness.
• 1 cup butter (softened): Use European-style butter for a richer shortbread flavor.
• ½ teaspoon sea salt: Enhances the flavors of the other ingredients.
• 1 large egg yolk: Adds richness and tenderness to the shortbread.
• 2 teaspoons ground cinnamon: Brings warmth and spice to the shortbread.
• 1 teaspoon pure vanilla extract: Enhances the overall flavor profile.
• 2 ½ cups all purpose flour (300g): Forms the structure of the shortbread.
• 1 large egg: Binds the pumpkin pie filling together.
• ¼ cup brown sugar (packed): Sweetens the pumpkin pie filling.
• ½ cup pumpkin purée: The star of the filling; make sure it’s 100% pumpkin, not pie filling.
• 1 teaspoon cornstarch: Helps to thicken the pumpkin pie filling.
• ⅛ teaspoon sea salt: Balances the sweetness of the filling.
• 1 teaspoon pumpkin pie spice: Adds that quintessential fall flavor. Opt for fresh, high-quality spices for the best flavor.
• ¼ cup evaporated milk: Adds creaminess to the pumpkin pie filling.
• ½ cup heavy whipping cream (cold): Creates a light and airy whipped cream topping.
• ¼ teaspoon pure vanilla extract: Enhances the flavor of the whipped cream.
• 2 tablespoons powdered sugar: Sweetens the whipped cream.

How To Make Cookies With Pumpkin Pie Filling And Fall Shortbread Base

Let’s get baking! Here’s how to make these delightful cookies, step by step.

Making the Fall Shortbread Base

1. In a large bowl or stand mixer, combine 1 cup softened butter, ½ cup granulated sugar, ¼ cup packed brown sugar, and ½ teaspoon sea salt. Beat together with a paddle attachment until thick and creamy. Make sure to scrape down the bowl so everything is evenly incorporated.
2. Add 1 large egg yolk, 2 teaspoons ground cinnamon, and 1 teaspoon pure vanilla extract, then mix together well until smooth and creamy.
3. Sift 2 ½ cups all-purpose flour into the egg and butter mixture and fold together until a soft dough forms. Don’t worry if it’s crumbly at first; it’ll come together as you mix. The key to perfect shortbread is to avoid overworking the dough; this keeps it tender.
4. Line a baking sheet with parchment paper. Scoop the dough into 1 ½ tablespoon balls and place onto the parchment paper.
5. Press an indent into the middle of each ball with your thumb.
6. Press the sides of the cookies with your fingers to form walls to hold the filling in.
7. 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. Chilling the dough prevents the cookies from spreading too much in the oven.

Preparing the Pumpkin Pie Filling

1. Combine ¼ cup packed brown sugar and 1 large egg in a medium bowl. Whisk together until well combined.
2. Add ½ cup pumpkin purée, 1 teaspoon cornstarch, ⅛ teaspoon sea salt, 1 teaspoon pumpkin pie spice, and ¼ cup evaporated milk into the egg mixture. Whisk to combine until everything is smooth and creamy.

Assembling and Baking Your Cookies With Pumpkin Pie Filling

1. 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.
2. Add 1 to 2 teaspoons of pumpkin pie filling into the middle of each cookie.
3. Bake for 12-14 minutes or until the bottoms are lightly golden brown. The edges should be lightly golden brown, not dark brown. Keep in mind that oven temperatures can vary, so adjust baking time accordingly.
4. 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.
5. Pro Tip: Pop your bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.
6. Add ½ cup cold heavy whipping cream, ¼ teaspoon pure vanilla extract, and 2 tablespoons 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.
7. Transfer the whipped cream into a piping bag with a star tip (I used a Wilton 1M).
8. Pipe a dollop of whipped cream on each cookie right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on each cookie for an extra touch.
   Speaking of other sweets, you might like this Incredible Candy Cookie Bars: Easy Recipe.

Expert Tips for Perfect Pumpkin Pie Filled Cookies

• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to a tough shortbread. Mix just until the dough comes together.
• Chill the Dough: Chilling the shaped cookie dough before baking is crucial. It prevents the cookies from spreading too thin and losing their shape in the oven.
• Use Cold Ingredients: Cold butter and cold heavy cream are essential for achieving the right texture in both the shortbread and the whipped cream.
• Watch the Oven: Keep a close eye on the cookies while they bake. The bottoms should be lightly golden brown, but the tops should remain pale.
• Cool Completely: Allow the cookies to cool completely on a wire rack before adding the whipped cream. This prevents the whipped cream from melting. Don’t forget to browse our other bakes and sweets recipes if you like this one!

Flavor Variations for Your Pumpkin Pie Cookies

Want to get creative? Here are a few fun flavor variations to try:

Variation	Shortbread Base	Pumpkin Pie Filling	Topping Ideas
Salted Caramel Pumpkin	Add a pinch of sea salt to the shortbread dough	Swirl in salted caramel sauce into the filling	Drizzle with more salted caramel, sea salt flakes
Bourbon Pecan Pumpkin	Add chopped pecans to the shortbread dough	Add a splash of bourbon to the filling	Toasted pecans
Maple Ginger	Use maple syrup instead of some sugar	Add grated ginger to the filling	Candied ginger

How to Store Your Cookies With Pumpkin Pie Filling

• Refrigerating: Store the cookies in an airtight container in the refrigerator for up to 3 days. The whipped cream is best added right before serving to prevent it from becoming soggy.
• Freezing: Freeze the shortbread cookies (without the pumpkin filling or whipped cream) in an airtight container for up to 2 months. Thaw completely before filling and serving.
• Whipped Cream: Freshly whipped cream is always best. If you have leftover whipped cream, store it in an airtight container in the refrigerator for up to 24 hours.

Troubleshooting Common Problems

• Crumbly Dough: If your dough is too crumbly, add a tablespoon of ice water at a time until it comes together. Be careful not to add too much water, or the shortbread will be tough.
• Filling Overflowing: Make sure to create a good “wall” with the shortbread dough and don’t overfill the cookies.
• Cookies Spreading: Ensure the dough is well-chilled before baking. If the cookies still spread, try lowering the oven temperature slightly.
• Tough Shortbread: Avoid overmixing the dough. Mix just until it comes together.
  For more recipes with a shortbread base, consider these Ultimate Candy Cookie Recipe: Easy and Delicious.

Dietary Adaptations

Here are some substitutions you can make for different dietary needs:

Adaptation	Ingredient to Replace	Substitute	Notes
Gluten-Free	All-Purpose Flour	Gluten-free all-purpose flour blend with xanthan gum	May need to adjust liquid slightly; watch for dryness.
Dairy-Free	Butter	Vegan butter alternative (e.g., Miyoko’s Kitchen Cultured Vegan Butter)	Ensure it’s a high-quality brand for best results.
Dairy-Free	Evaporated Milk	Coconut evaporated milk	May slightly alter the flavor profile.
Dairy-Free	Heavy Cream	Coconut cream (refrigerated overnight and only use the thick cream at top)	Whip until stiff peaks form.
Vegan	Egg Yolk / Egg	Applesauce (1/4 cup per egg) or flax egg (1 tbsp flaxseed meal + 3 tbsp water, sit for 5 min)	May slightly alter the texture of the shortbread and filling.

FAQs about Cookies With Pumpkin Pie Filling

Conclusion

These Cookies With Pumpkin Pie Filling are a delightful treat that perfectly captures the essence of fall. The combination of the buttery shortbread base and the creamy, spiced pumpkin filling is simply irresistible. I hope you enjoy making and sharing these cookies as much as I do!

Tried this recipe? Let me know how they turned out in the comments below! I’d love to hear your feedback and see your creations!

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