Pumpkin Pie Cookies

Pumpkin Pie is Spud’s favorite dessert.  Since he likes it so much, I’ve really had time to play with recipes from the simple, classic recipes (usually found on the backs of cans) to all sorts of fun additions and twists (like rum and brown sugar!).

This year’s twist was to make pumpkin pie cookies and let me tell you - these are stunning!  In this version, a cinnamon shortbread cookie is used as the crust.  Much like a thumbprint cookie, a divot is made and then filled with just a bit of pie filling.

These tasted exactly like mini pies!  I took half the batch to work and these got rave reviews.  In fact, even people who don’t usually cake for pumpkin pie loved them!  One of my co-workers said that she liked the pumpkin to crust ratio of these cookies better than pie (and then asked for the recipe!)

These are sure to be a holiday hit!

Pumpkin Pie Cookies

Adapted slightly from Flouring Kitchen

Cinnamon Shortbread Crust

¼ cup brown sugar, packed

½ cup white sugar

1 cup butter, softened

½ teaspoon salt

1 large egg yolk

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

2 ½ cups all purpose flour

Pumpkin Pie Filling

1 large egg

¼ cup brown sugar, packed

½ cup pumpkin puree

1 teaspoon cornstarch

⅛ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground ginger

⅛ teaspoon ground cloves

¼ cup heavy cream

Place the sugars and butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat until light and creamy.

Scrape down the sides of the bowl.  Add the egg yolk, salt, cinnamon, and vanilla and mix until combined.

Add the flour and mix on low until the mixture holds together.

Line baking sheets with parchment or silicone mats.  Use a 2 tablespoon scoop to scoop dough balls.  Place on the tray and use a 1-tablespoon measuring spoon to make a large divot in the center of each cookie, allowing the cookie to spread as it is pressed.  If the edges crack, gently push them back together - be careful not to push down too low- there still needs to be cookie on the bottom!

After shaping, place the cookie trays in the freezer for about 10 minutes.

Meanwhile, preheat the oven to 350 degrees F.

To make the filing, whisk together the egg and sugar, then add the remaining filling ingredients and whisk until smooth.  Place about one tablespoon of filling into the center of each cookie.

Bake in the preheated oven for 15-20 minutes or until the cookie is beginning to brown and filling is set.

Place the trays on wire racks to cool.  Allow the cookies to cool completely before removing from trays.  

If serving immediately, top with whipped cream.  Store any leftovers (without whipped cream) in the refrigerator for up to 3 days.