If you’re searching for a festive treat that perfectly captures the cozy flavors of fall and the joyful spirit of the holidays, the Christmas Pumpkin Pie Cookies Recipe will become your new go-to delight. These luscious cookies combine the buttery richness of a shortbread base with the warm, spiced pumpkin pie filling you love, all in one handheld bite. They’re easy to make, irresistibly delicious, and bring a cozy, homemade charm to any holiday gathering.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to create this festive treat. Every component plays a crucial role, from the buttery shortbread base that provides a tender yet sturdy crust, to the aromatic spices that bring out the true essence of pumpkin pie in cookie form.
- All-purpose flour: Creates the perfect structure for the soft and crumbly shortbread base.
- Unsalted butter: Adds richness and helps the shortbread base bake to a delicate golden hue.
- Powdered sugar: Sweetens the dough gently and gives a melt-in-your-mouth texture.
- Vanilla extract: Enhances the overall flavor with its warm, sweet aroma.
- Salt: Balances sweetness and enhances the depth of all ingredients.
- Pumpkin puree: The star ingredient for that authentic pumpkin pie taste and moist filling.
- Heavy cream: Adds creaminess to the pumpkin filling, making it smooth and luscious.
- Brown sugar: Provides a deep, caramel-like sweetness complementing the spices perfectly.
- Ground cinnamon, nutmeg, ginger, cloves: A blend of warming spices that evoke classic holiday flavors.
- Large eggs: Bind the pumpkin filling, giving it the right consistency as it bakes.
How to Make Christmas Pumpkin Pie Cookies Recipe
Step 1: Prepare Your Oven and Baking Tray
Start by preheating your oven to 350°F (175°C). Line a baking tray with parchment paper to prevent sticking and make cleanup a breeze. Setting up your workspace now saves time when mixing and transferring the dough later.
Step 2: Mix the Shortbread Base
In a large bowl, combine the flour, softened butter, powdered sugar, vanilla extract, and salt. Use your hands or a mixer to blend until the mixture looks like coarse crumbs. This crumbly texture is exactly what gives the shortbread its tender, buttery bite after baking.
Step 3: Form and Bake the Base
Press the crumbly dough evenly into your lined tray, creating a smooth, compact layer. Bake for 15 to 18 minutes until the edges turn a soft golden brown. Let it cool slightly; this step ensures the base firms up and can hold the pumpkin filling beautifully.
Step 4: Whisk Up the Pumpkin Pie Filling
While the base cools, whisk together pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl. Make sure all the spices are well distributed for a perfectly spiced filling in every bite.
Step 5: Incorporate the Eggs
Add the eggs one at a time to the pumpkin mixture, whisking thoroughly after each addition. This is what gives the filling its silky smooth texture and helps it set perfectly during baking.
Step 6: Spread the Filling
Pour the luscious pumpkin filling over the cooled shortbread base. Use a spatula to spread it evenly, making sure every square of cookie has that gorgeous layer of pumpkin pie goodness.
Step 7: Bake the Cookies
Return the tray to the oven and bake for 20 to 25 minutes. You’ll know they’re done when the filling is set and just firm to the touch—like a perfectly baked pumpkin pie but in cookie form!
Step 8: Cool and Cut
Let the cookies cool completely in the pan before slicing into squares or your favorite shapes. Cooling helps them set further, ensuring clean cuts and the perfect texture every time.
Step 9: Serve and Celebrate
These Christmas Pumpkin Pie Cookies Recipe treats are now ready to be enjoyed! Share them with family and friends, or keep them as a special reward during the holiday hustle.
How to Serve Christmas Pumpkin Pie Cookies Recipe
Garnishes
Enhance your pumpkin pie cookies with a light dusting of powdered sugar or a drizzle of melted white chocolate for a sweet, festive touch. A dollop of whipped cream or a sprinkle of chopped pecans can also bring added texture and flavor to the experience.
Side Dishes
Pairing these cookies with a warm cup of spiced chai, cinnamon coffee, or even a creamy hot chocolate turns your snack time into a mini celebration. The warm spices in the drinks echo the flavors in the cookies beautifully.
Creative Ways to Present
Serve your cookies on a rustic wooden board surrounded by fresh pine sprigs, cranberries, or even cinnamon sticks. Wrapping individual cookies in festive cellophane bags tied with holiday ribbons makes delightful edible gifts that are sure to impress.
Make Ahead and Storage
Storing Leftovers
Store your Christmas Pumpkin Pie Cookies Recipe in an airtight container at room temperature. They keep wonderfully for up to 3 days, staying moist and flavorful—perfect if you want to prepare ahead for holiday parties.
Freezing
To freeze, place cooled cookies in a single layer on a baking sheet to harden, then transfer them to a freezer-safe container or bag. They’ll keep fresh for up to 2 months. Thaw at room temperature before serving for best results.
Reheating
If you’d like to enjoy these cookies warm, pop them in a preheated oven at 300°F for 5 to 7 minutes or until gently warmed through. Avoid microwaving if you can, as the texture is best preserved with oven reheating.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly here and saves time while still providing that rich, authentic pumpkin flavor essential for the Christmas Pumpkin Pie Cookies Recipe.
Are these cookies gluten-free?
As written, the recipe uses all-purpose flour, so it’s not gluten-free. However, you can experiment with gluten-free flour blends to accommodate dietary needs, keeping in mind the texture may vary slightly.
Can I make mini versions of these cookies?
Yes! You can press the dough into mini muffin tins and bake with the filling portioned in smaller amounts. Adjust baking time accordingly—typically, mini cookies will bake a bit faster.
What’s the best way to ensure the filling sets properly?
Make sure you fully whisk the eggs into the pumpkin mixture and bake until the filling is just set and firm to the touch. Avoid underbaking to prevent a runny center.
Can I add nuts or chocolate chips to these cookies?
Definitely! Incorporate chopped pecans, walnuts, or even dark chocolate chips into the filling or sprinkle on top for a crunchy or chocolaty twist that complements the spiced pumpkin flavor beautifully.
Final Thoughts
There’s something truly magical about the Christmas Pumpkin Pie Cookies Recipe—combining the comforting flavors of pumpkin pie with the ease and fun of cookies makes it an absolute must for your holiday baking repertoire. Cozy up and enjoy making this delicious recipe; I promise it’ll bring smiles and plenty of warm memories to your festive season.
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Christmas Pumpkin Pie Cookies Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 45m
- Total Time: 1h 5m
- Yield: 16 cookies (approximate 4×4 grid in a 9×9 inch baking tray)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These festive Christmas Cookies with Pumpkin Pie combine a buttery shortbread base with a spiced pumpkin pie filling, creating a delightful holiday treat perfect for celebrations and gatherings. The rich, creamy filling is infused with traditional pumpkin pie spices, baked atop a crisp, golden shortbread crust.
Ingredients
For the Shortbread Base:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Pumpkin Pie Filling:
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 large eggs
Instructions
- Preheat and prepare the tray: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to ensure the cookies don’t stick.
- Make the shortbread dough: In a large mixing bowl, combine the all-purpose flour, softened unsalted butter, powdered sugar, vanilla extract, and salt. Mix until the mixture resembles coarse crumbs, creating the shortbread base dough.
- Form and bake the base: Press the dough evenly into the prepared baking tray forming a solid base. Bake this base in the preheated oven for 15-18 minutes until it is lightly golden. Remove from the oven and allow it to cool slightly.
- Prepare the pumpkin pie filling: While the shortbread base is cooling, whisk together pumpkin puree, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl until smooth and well combined.
- Add eggs to the filling: Incorporate the eggs one at a time into the pumpkin mixture, whisking thoroughly after each addition to ensure the filling is smooth and fully blended.
- Assemble the cookies: Pour the prepared pumpkin pie filling over the cooled shortbread base, spreading it evenly with a spatula to cover the entire surface.
- Bake the assembled cookies: Return the tray to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly firm to the touch.
- Cool and cut: Allow the cookies to cool completely in the pan to firm up before cutting into squares or your desired shapes.
- Serve and enjoy: Serve these festive cookies for your holiday celebrations and enjoy the rich blend of pumpkin spice and buttery shortbread.
Notes
- Ensure the shortbread base is fully cooled before adding the pumpkin filling to prevent mixing and sogginess.
- Use fresh pumpkin puree for the best flavor; canned pumpkin puree also works well.
- Adjust spices according to your preference for a milder or more intense pumpkin pie flavor.
- For easier cutting, refrigerate the cookies after they have cooled to room temperature.
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
