ortcut to a Classic Thanksgiving Dessert Recipe

If you’re looking for the perfect ortcut to a Classic Thanksgiving Dessert that brings all the cozy flavors of fall into a bite-sized treat, these Pumpkin Pie Cookies are your new best friend. Imagine buttery, tender cookies with a luscious, spiced pumpkin filling nestled right in the middle, finished off with a cloud of whipped cream on top. They capture everything you love about pumpkin pie but without the fuss of slicing and serving a traditional pie, making them an irresistible treat for holiday gatherings or any time you crave a taste of autumn.

Ingredients You’ll Need

The magic of these Pumpkin Pie Cookies lies in their simple but essential ingredients. Each component brings something special to the table, from the rich creaminess of butter to the warm spices that evoke the holiday spirit, all combining to create a texture and flavor that’s nothing short of dreamy.

• Unsalted butter (1 cup, softened): Provides a tender, melt-in-your-mouth base for the cookie dough.
• Granulated sugar (3/4 cup): Sweetens the cookies naturally and helps achieve a slight crisp edge.
• Large egg (1): Binds the dough together while adding moisture and richness.
• Vanilla extract (2 tsp): Adds a fragrant, warm depth that complements the spices perfectly.
• All-purpose flour (2 1/2 cups): The base structure for your cookies, ensuring the perfect balance between softness and sturdiness.
• Salt (1/2 tsp): Enhances all the flavors and cuts through the sweetness.
• Canned pumpkin puree (1 cup): The star ingredient for that authentic pumpkin flavor, natural and smooth.
• Brown sugar (1/3 cup): Adds caramel notes and a hint of molasses to the pumpkin filling.
• Pumpkin pie spice (1 tsp): The essential blend of cinnamon, nutmeg, and cloves that screams fall.
• Cinnamon (1/4 tsp): Offers an extra layer of cozy warmth in the filling.
• Cream cheese (1/4 cup, softened): Gives the filling a beautifully creamy, tangy texture to balance the sweetness.
• Heavy cream (2 tbsp): Lightens the filling and adds smooth richness.
• Vanilla extract (1/2 tsp for filling): Elevates the filling with subtle aromatic nuances.
• Whipped cream (for topping): Either store-bought or homemade, it’s the perfect fluffy finish.
• Optional pinch of cinnamon or nutmeg: A sprinkle that makes the presentation extra inviting and flavorful.

How to Make ortcut to a Classic Thanksgiving Dessert

Step 1: Make the Cookie Dough

Start by creaming the softened butter and granulated sugar together until the mixture turns light and fluffy—this airiness will translate into soft, tender cookies. Then, add the egg and vanilla extract and beat until everything blends smoothly. Separately, whisk together the flour and salt, and then gradually mix these dry ingredients into the wet, just until a soft dough forms. Cover it and pop it in the fridge for about 30 minutes; this step helps the dough firm up, making it easier to shape later.

Step 2: Shape and Bake the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup. Scoop out 1.5-tablespoon portions of dough and roll them into balls, then place them spaced two inches apart. Gently flatten each ball and press a teaspoon or your thumb into the center to create a well—that’s where the luscious pumpkin filling will go later. Bake the cookies for 10 to 12 minutes until the edges just start to turn golden. If you notice the centers puffing up during baking, gently re-press the wells while the cookies are still warm. Let them cool completely on a wire rack.

Step 3: Make the Pumpkin Filling

In a medium bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, heavy cream, and a splash of vanilla extract. Mix everything on medium speed until the filling looks light and irresistibly smooth. Pop it into the refrigerator for at least 30 minutes so it firms up just enough to hold its shape when spooned or piped onto the cookies.

Step 4: Assemble the Cookies

Once your cookies are cooled and the pumpkin filling is pleasantly chilled, spoon or pipe the filling into each cookie’s center well. Top each one with a generous swirl or dollop of whipped cream. For an extra touch, sprinkle a pinch of cinnamon or nutmeg over the top. And just like that, you have an ortcut to a Classic Thanksgiving Dessert that’s sure to impress everyone with minimal fuss.

How to Serve ortcut to a Classic Thanksgiving Dessert

Garnishes

Simple garnishes like a dusting of cinnamon or nutmeg add beautiful aroma and a touch of elegance to these cookies. A little fresh whipped cream swirl not only looks inviting but complements the spiced pumpkin filling perfectly. If you want to get fancy, a small drizzle of caramel sauce or a sprinkle of finely chopped pecans can take the presentation to another level.

Side Dishes

These Pumpkin Pie Cookies are delightful on their own, but they pair wonderfully with a warm cup of coffee, spicy chai tea, or a cozy mug of hot cider. For a full Thanksgiving spread, serve them alongside other classic desserts like apple crisp or pecan pie for a festive and varied sweet table.

Creative Ways to Present

Consider arranging these cookies on a rustic wooden board adorned with fresh autumn leaves and miniature pumpkins for a charming centerpiece. You can also serve them in a pretty basket lined with a linen napkin for a casual family-style vibe. These cookies are perfect bite-sized treats for guests to grab and enjoy, making them a functional and festive addition to your Thanksgiving dessert lineup.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cookies and pumpkin filling separately for best results. Keep the cookies in an airtight container at room temperature for up to 3 days to maintain their tender texture. The filling should be refrigerated tightly covered and used within that timeframe.

Freezing

You can freeze the cookie dough wrapped tightly in plastic wrap and then placed in a freezer-safe bag for up to 2 months. When ready to bake, thaw overnight in the fridge. Assembled cookies with filling and whipped toppings don’t freeze well, so it’s best to add those after baking.

Reheating

For warm, fresh-baked vibes, reheat the cookies (without filling) in a low oven at 300°F for 5 minutes. Then add the chilled pumpkin filling and topping just before serving to preserve that creamy texture and flavor.

FAQs

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Just be sure to check that the blend includes xanthan gum or another binder to help with the texture.

Is the pumpkin filling cooked?

No cooking needed! The filling uses canned pumpkin puree and cream cheese, creating a smooth no-bake mixture that’s safe and delicious as long as you use pasteurized ingredients.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use canned pumpkin puree because pie filling already contains sugar and spices, which can throw off the balance of flavors in this recipe.

What if I don’t have pumpkin pie spice?

You can easily make your own by combining ground cinnamon, ginger, nutmeg, and cloves in the right proportions. It’s a handy mix to keep in your spice cabinet!

How do I transport these cookies for a holiday party?

Assemble the cookies just before you leave for the party or bring the cookies and filling separately to avoid sogginess. Once you arrive, quickly fill and top them for the best presentation and texture.

Final Thoughts

These Pumpkin Pie Cookies have quickly become one of my favorite ortcut to a Classic Thanksgiving Dessert. They’re not only incredibly delicious but also fun to make and share with loved ones. Whether you’re short on time or just want to switch up your holiday traditions, these cookies wrap all the best parts of pumpkin pie into every bite. Give them a try this season—you’re going to love every cozy moment.

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