Thanksgiving Cookies with Pumpkin Pie Filling
These cookies combine the classic taste of pumpkin pie with a soft, buttery cookie, making them perfect for family gatherings or holiday celebrations.
Ingredients
Cookie Dough Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened Make sure it's softened but not melted for the best texture.
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Pumpkin Filling Ingredients
- 1 cup pumpkin puree Use fresh for a richer taste or canned for convenience.
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and egg yolk; mix well until combined.
- In a separate bowl, combine flour, salt, cinnamon, and nutmeg. Gradually add this mixture to the butter mixture and stir until a dough forms.
- Roll out the dough on a floured surface and cut it into circles to fit your cookie molds.
- In another bowl, mix together the pumpkin puree, brown sugar, and pumpkin pie spice to make the filling.
- Place a circle of cookie dough in each mold and fill it with the pumpkin mixture.
- Top with another circle of dough and seal the edges.
Baking
- Bake for 12-15 minutes, or until the edges turn golden.
- Let the cookies cool before serving.
Notes
These cookies are best served warm but can also be enjoyed at room temperature. You can plate them beautifully on a festive tray, or serve them with a scoop of ice cream or whipped cream on the side for an extra treat. Store in an airtight container for up to a week or freeze with parchment paper between layers.