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Perfect Thanksgiving Cookies with Pumpkin Filling Recipe

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These cookies combine the buttery flakiness of cookie dough with a gooey pumpkin pie filling, creating a festive and unique treat perfect for Thanksgiving.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • Powdered sugar for dusting (optional)
  • Crushed pecans for garnish (optional)
  • Whipped cream for serving (optional)

Instructions

  1. Prepare the Pumpkin Pie Filling: In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and heavy cream. Mix until smooth. Cover and refrigerate while you make the cookie dough.
  2. Make the Cookie Dough: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In another large bowl, beat the softened butter with an electric mixer until creamy, about 2 minutes. Add the granulated sugar and brown sugar, beating until fluffy.
  4. Mix in the egg and vanilla extract, ensuring they’re fully incorporated.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies tender.
  6. Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 1 hour.
  7. Preheat the Oven: Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone baking mat.
  8. Shape the Cookies: Roll out one dough ball on a floured surface to about 1/4-inch thickness. Use your cookie cutter to cut out shapes.
  9. Place half of the cut-out shapes onto the prepared baking sheet. Spoon about 1 teaspoon of the pumpkin pie filling onto the center of each cut-out.
  10. Top each filled cookie with another cut-out, gently pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
  11. Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden.
  12. Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar or garnish with crushed pecans before serving.

Notes

[‘Chill the dough to prevent spreading and maintain shape.’, ‘Ensure the filling is not too runny; add more sugar if needed.’, ‘Use fresh spices for better flavor.’, ‘Roll the dough evenly to 1/4-inch thickness.’, ‘Line baking sheets with parchment paper or silicone mats for easy cleanup.’]

Nutrition

Keywords: Thanksgiving, Pumpkin, Cookies, Holiday Dessert, Autumn Treats

Find it online: https://jodierecipes.com/perfect-thanksgiving-cookies-with-pumpkin-filling-recipe/