Are you tired of bringing the same old desserts to your Thanksgiving gathering? While pumpkin pie is a classic, sometimes you want something different that still captures those warm, familiar flavors. These Thanksgiving cookies—specifically, our Pumpkin Pie Shortbread cookies—deliver all the nostalgic taste in a portable, shareable treat that will have everyone reaching for seconds.
As someone who’s been perfecting seasonal baking recipes for holiday gatherings for over a decade, I can promise these shortbread cookies are the perfect balance of buttery crispness and warm pumpkin spice. They’re the kind of cookies that make people ask for the recipe before they’ve even finished their first one.
In this recipe guide, I’ll walk you through everything from selecting the perfect ingredients to achieve that melt-in-your-mouth texture, to decorating tips that will make your cookies the star of the dessert table. Plus, I’ll share pro tips for make-ahead options perfect for busy holiday schedules.
Why These Thanksgiving Cookies Work
- Uses pantry staples you likely already have for holiday baking
- Requires just 15 minutes of active prep time
- Perfect for gift-giving, cookie exchanges, or post-dinner treats
- Stays fresh longer than traditional pumpkin desserts
- Captures authentic pumpkin pie flavor without the fuss
Choosing the Right Ingredients for Thanksgiving Cookies
Best Quality Components for Shortbread Success
Shortbread is beautifully simple, which means quality matters. Use European-style butter with higher fat content for that signature melt-in-your-mouth texture. For authentic pumpkin pie flavor, fresh spices make all the difference—ground cinnamon, ginger, nutmeg, and cloves should be replaced if they’ve been sitting in your pantry for more than 6 months.
Sugar Selection Tips
Traditional shortbread uses powdered sugar for that delicate texture. In these Thanksgiving cookies, a combination of powdered sugar and a small amount of brown sugar adds depth that mimics the caramelized flavor of pumpkin pie filling.
Substitutions and Alternatives
If you’re looking to make these cookies gluten-free, a 1:1 gluten-free flour blend works beautifully. For a dairy-free version, plant-based butter sticks (not spreads) will maintain the proper texture. Just note that plant-based options may spread slightly more during baking.
Ingredients & Prep for Pumpkin Pie Shortbread Cookies
Cookie Dough Essentials
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ¼ cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
Spice Blend Components
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice (optional)
Optional Toppings
- White chocolate for drizzling
- Crushed pecans
- Sparkling sugar
- Maple glaze
Looking for more holiday cookie inspiration? Check out my Pinterest board where I’ve curated dozens of festive recipes perfect for your Thanksgiving celebrations!
Step-by-Step Thanksgiving Cookies Baking Instructions
Pre-Baking Prep for Thanksgiving Cookies
- In a medium bowl, whisk together flour, salt, and pumpkin pie spice.
- In a large bowl using an electric mixer, beat butter until creamy (about 1 minute).
- Add both sugars and beat until light and fluffy (2-3 minutes), scraping down the sides as needed.
- Mix in vanilla extract and pumpkin puree until just combined.
- Gradually add dry ingredients on low speed until the dough comes together.
- Divide dough in half, form into discs, wrap in plastic wrap, and chill for at least 1 hour.
Baking Method for Perfect Shortbread Cookies
- Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll chilled dough to ¼-inch thickness.
- Cut using cookie cutters (pumpkins, leaves, or circles work beautifully).
- Transfer to prepared baking sheets, spacing 1 inch apart.
- Bake for 12-15 minutes until edges are just barely golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to cooling racks.
Doneness Check for Thanksgiving Cookies
Shortbread should be pale with just slightly golden edges. If you wait until they look fully golden, they’ll be overdone. The center should feel firm but not hard when lightly pressed.
Cooling for Perfect Texture
Shortbread cookies are extremely fragile when hot. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. They’ll continue to firm up as they cool completely.
Pro Tips for Perfect Thanksgiving Cookies
Avoiding Common Shortbread Mistakes
- Chill the dough thoroughly—at least 1 hour but preferably 2. This prevents spreading.
- Don’t overwork the dough, which develops gluten and makes cookies tough.
- Use a light touch when incorporating the pumpkin puree—too much moisture will affect texture.
- Roll dough between parchment paper to prevent sticking without adding excess flour.
Tool Recommendations
- Silicone baking mats provide even baking and easy release
- A cookie scoop ensures uniform sizing if making drop cookies
- A microplane zester for adding fresh nutmeg or orange zest
- Parchment paper for easy cleanup and preventing sticking
Storage & Make-Ahead Options
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 3 months in freezer-safe containers with parchment between layers.
- Prepare dough up to 3 days ahead and keep refrigerated, or freeze raw dough for up to 2 months.
Flavor Variations for Thanksgiving Cookies
Spice Level Adjustments
- Extra Warming: Double the ginger and add a pinch of black pepper for a more intense flavor.
- Subtle Spice: Reduce the pumpkin pie spice to 2 teaspoons for a more delicate flavor profile.
- Chai-Inspired: Add 1 teaspoon of cardamom for an aromatic twist on the traditional blend.
Dietary Adaptations
- Gluten-Free: Substitute a quality 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum.
- Vegan: Use plant-based butter sticks and replace brown sugar with coconut sugar.
- Refined Sugar-Free: Use maple sugar instead of brown sugar and organic powdered coconut sugar.
Global Flavor Inspirations
- Mexican Chocolate: Add ½ teaspoon cinnamon and a pinch of cayenne pepper to the cookie dough.
- French-Inspired: Incorporate 1 tablespoon orange zest and finish with a lavender glaze.
- Middle Eastern: Add 1 teaspoon rosewater and garnish with crushed pistachios.
| Variation | Added Ingredients | Topping Suggestion | Best Served With |
|---|---|---|---|
| Classic | Standard recipe | Maple glaze | Hot apple cider |
| Nutty | Add ½ cup chopped pecans | White chocolate drizzle | Coffee |
| Citrus | Add 1 tbsp orange zest | Orange glaze | Earl Grey tea |
| Spicy | Double the ginger | Candied ginger pieces | Chai latte |
Serving Suggestions for Thanksgiving Cookies
- Create a holiday cookie platter with these shortbread cookies as the centerpiece
- Serve with spiced apple cider or pumpkin spice lattes for an afternoon treat
- Package in decorative tins as take-home gifts for Thanksgiving dinner guests
- Crumble over vanilla ice cream for an easy shortbread-inspired dessert
- Pair with hot tea infused with cinnamon sticks and star anise
FAQs About Thanksgiving Cookies
Can I make these Thanksgiving cookies ahead of time?
Yes! These shortbread cookies actually develop better flavor after 24 hours. You can make them up to a week in advance and store in an airtight container at room temperature, or freeze for up to 3 months.
Why did my cookies spread too much?
The most common reason is that the dough wasn’t chilled long enough. Another possibility is that your butter was too warm when you started. Always start with butter that’s cool but pliable, not melted or overly soft.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, you need to use pure pumpkin puree. Pumpkin pie filling already contains sweeteners and spices that would throw off the recipe’s balance. Look for cans labeled “100% pure pumpkin.”
How do I know when the cookies are done baking?
Shortbread should remain pale with just barely golden edges. If you wait until they look brown, they’ll be overdone. They’ll still be slightly soft when you remove them from the oven but will firm up as they cool.
Conclusion
These Pumpkin Pie Shortbread cookies are the perfect way to bring a fresh twist to your Thanksgiving dessert tradition while honoring those classic flavors everyone loves. Their make-ahead convenience, irresistible buttery texture, and warm spices make them an instant holiday favorite.
Whether you’re hosting a grand Thanksgiving feast or contributing to a potluck dinner, these cookies will earn you rave reviews. The best part? Their simplicity leaves room for your own creative touch—whether that’s through decorative toppings, cookie shapes, or flavor variations.
Give these a try this season, and I’d love to hear how they become part of your own holiday traditions! If you love these Thanksgiving cookies, you might also enjoy my Cranberry White Chocolate Cookies or Maple Pecan Shortbread recipes.