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
Scale
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.
