Pumpkin Pie Shortbread Cookies

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As the leaves start to turn and the air gets crisper, it’s the perfect time to indulge in the warm, comforting flavors of fall. One delightful treat that captures the essence of autumn is my Pumpkin Pie Shortbread Cookies. These cookies combine the buttery goodness of shortbread with the creamy richness of pumpkin pie, creating a dessert that will quickly become a seasonal favorite. Whether you’re looking for a sweet snack or a unique, show-stopping dessert for your Thanksgiving gathering, these cookies have you covered.

So let’s dive into the ingredients. To make the delicious shortbread cookie that forms the base of this recipe, you are going to need flour, Himalayan pink salt, baking powder, salted butter, granulated sugar, confectioner’s sugar, vegetable oil, eggs, and vanilla extract.

For your pumpkin pie mousse filling, you are going to need heavy cream, vanilla extract, cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and Cool Whip for garnish.

Begin by preheating your oven to 350˚F and preparing two cookie sheets by lining them with ungreased silpats; set aside.

Then, to make your shortbread cookies, add your flour, Himalayan pink salt, and baking powder to a medium bowl, whisk them together to combine thoroughly, and set it aside. Then, in a large bowl, using an electric hand mixer, beat together your butter, granulated sugar, confectioners’ sugar, and vegetable oil until creamy. Add in your eggs and vanilla extract and beat until they are completely combined. Scrape down the sides and bottom of your bowl. Slowly mix in your dry ingredients and blend until they are fully incorporated. Your mixture will be thick and crumbly, so you will need to use your hands to press the crumbles together to form your dough into a large ball.

Next, using a large cookie scoop, empty a generous amount of your cookie dough into your hands and roll it into a large ball. Repeat this process until all of your cookie dough is used up. Place 5-6 of your cookie dough balls about 2 inches apart on your prepared cookie sheets and with the palm of your hand, gently flatten each cookie dough ball to about a ¾-inch thickness. Using the bottom of a ¼ or 1/3 cup measuring cup (this will depend on the type of measuring cup you are using – ideally, you just want to make sure that you are leaving a ½-inch border around the outer circumference of of your cookie), press down firmly to create an indention in each of your cookies. Seal up any cracks that may form around the outer edge of your cookies by pressing them together with your fingers. Bake for 9 to 11 minutes or until your cookies are golden and the edges have set. Cool on your cookie sheets for 10 minutes before removing them to wire racks to cool completely.

To make your pumpkin pie mousse filling, add your chilled heavy cream and vanilla extract to a medium bowl. Beat this on high with an electric hand mixer until soft peaks form, about 5-7 minutes and then set it aside. In a separate medium bowl, beat together your cream cheese and sugar until creamy. Add in your pumpkin puree and pumpkin pie spice and blend until fully incorporated. Gently fold in your whipped cream until it is completely combined. You will then want to get this in the refrigerator to chill until you are ready to pipe it on your cookies.

To assemble your amazing cookies, fill a large piping bag (fitted with an Ateco 808 tip) with your pumpkin pie mousse filling. Position your tip over the center of your cookie, squeeze the bag firmly to release your pumpkin pie mousse filling and gently move your tip around in a small circle to fill in the indention in your cookie. Tap your cookie on your counter gently to flatten and spread your filling out evenly inside the intention, and set it aside on your cookie sheet. Repeat this process until all of your cookies are topped with your pumpkin pie mousse filling. For the best results, chill your cookies in the refrigerator for at least 4 hours or overnight before serving.

Store your cookies in an airtight container or on a flat sheet pan covered tightly in plastic wrap for up to 5 days.

Just before serving, pipe a small amount of Cool Whip on top of each of your cookies. Serve them chilled or at room temperature (they are delicious either way!).

With their buttery shortbread base and creamy pumpkin pie filling, my Pumpkin Pie Shortbread Cookies are the epitome of autumn flavor. Whether you savor them as an afternoon snack with a warm cup of tea or showcase them as a dessert at your next fall gathering, these cookies are sure to impress. Make a batch today and indulge in the delightful taste of the season!