Pumpkin Pie Cookies
These pumpkin pie cookies are creamy and so fun to eat. Every bite tastes like a little slice of Thanksgiving pie, so they're perfect for the holiday season!
Servings: 15 cookies (about)
Ingredients
For the cookies
- 2 ½ cups all-purpose flour
- 5 tbsp granulated sugar plus more to sprinkle cookies
- 1 tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter cold, cut into small pieces
- 2 egg yolks plus 1 egg white reserved to brush cookies
- 5-7 tbsp ice water
For the pumpkin pie filling
- 1 cup pumpkin puree
- ¾ cup evaporated milk
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
Instructions
- Prepare the dough: In a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the butter is cut into small pieces no larger than the size of peas. Then, add the egg yolks. Place the lid on, and with the processor running, dribble in water until the dough clears the sides and forms a ball. Wrap the dough tightly and form into a disk. Place in the refrigerator and chill for at least 30 minutes.2 ½ cups all-purpose flour, 5 tbsp granulated sugar, 1 tsp kosher salt, 16 tbsp (2 sticks) unsalted butter, 2 egg yolks, 5-7 tbsp ice water
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Roll out the dough: Once chilled, remove from the refrigerator and roll the dough out on a lightly floured surface to ¼-inch thickness.
- Cut out the cookies: Using a biscuit cutter, cut 3-inch-round cookies and place half on the prepared parchment-lined baking sheet. Brush cookies with 1 egg white mixed with 1 tsp water. With the other half of the cookies, create a frame by cutting the middle with a biscuit cutter one size smaller. Place the frame on the egg-washed cookie. Re-roll the leftover dough and repeat the steps. Sprinkle with sugar.
- Bake the cookies in the preheated 375°F oven for 15 minutes.
- While baking, make the filling: Mix together the pumpkin puree, evaporated milk, egg, vanilla extract, sugar, cinnamon, ginger, and cloves until well combined.1 cup pumpkin puree, ¾ cup evaporated milk, 1 large egg, 1 tsp vanilla extract, ⅓ cup granulated sugar, ½ tsp ground cinnamon, ¼ tsp ground ginger, ⅛ tsp ground cloves
- Fill the cookies and bake: When cookies are finished, remove them from the oven. Cool for 5 minutes, then fill with approximately 1 tablespoon of the prepared filling. Return to the oven and bake an additional 8-10 minutes until the filling is just set. Remove and cool on the pan for 5 minutes, then on a cooling rack.
Video
Nutrition
Serving: 1cookie | Calories: 250kcal