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Pumpkin Pie Cookies

Trisha Cole
Servings

Makes 2 ½ dozen cookies.

Makes 2 ½ dozen cookies.

Ingredients

    Filling:

    • 2 eggs
    • 2 ½ cups pumpkin puree
    • ¼ cup whipping cream
    • 3 Tbsp Toasted Pepita Pumpkin Spice

    Cookies:

    • 2 ½ sticks butter, softened
    • 1 cup brown sugar
    • 4 egg yolks, room temperature
    • 1 tsp vanilla extract
    • 4 cups flour
    • 1 tsp baking powder
    • ½ tsp salt
    • 1 Tbsp Royal Cinnamon
    • ¼ tsp ground cloves
    • ¼ cup finely chopped crystallized ginger
    • ⅓ cup Cinnamon Sugar Crunch
    • Whipped Cream for serving (optional)

    Directions

    1. Preheat oven to 350º.

    To make filling:

    1. Beat eggs in a medium sized bowl.
    2. Add pumpkin, cream and Toasted Pepita Pumpkin Spice. Set aside.

    To make cookie dough:

    1. In a large bowl, cream together butter and brown sugar until pale and fluffy.
    2. Add egg yolks and vanilla to combine.
    3. Mix dry ingredients through the cloves and add to batter ½ cup at a time.
    4. Stir in ginger.

    Assembly:

    1. Put Cinnamon Sugar Crunch in a small bowl. Scoop out approximately 2 Tbsp of dough and roll into a ball. Roll ball in cinnamon mixture.
    2. Place 12 balls on cookie sheet. Slightly flatten each ball. Using your fingers, pinch the sides to create a flat bowl shape. Fill each one to the rim with pie filling.
    3. Bake for 20 minutes or until cookies are golden brown around the edges and pie filling has set. Repeat.
    4. Let cool completely on the cookie sheet. Once cooled, serve room temp or refrigerate until you are ready to serve. Add a dollop of whipped cream or serve a big bowl of it on the side and let each person add their own.