Pumpkin Pie Cookies

Ingredients

• 0.5 cup canned pumpkin puree
• 0.25 cup brown sugar (dark preferred; for filling)
• 1 large egg (room temperature; for filling)
• 1 tbsp milk (can also use heavy cream or half & half; for filling)
• 1 tsp pumpkin pie spice (for filling)
• 1 stick unsalted butter (softened)
• 0.5 cup brown sugar (dark preferred; for dough)
• 2 large egg yolks (room temperature)
• 1 tsp vanilla extract (for dough)
• 2 cup all-purpose flour
• 0.5 tsp baking powder
• 0.25 tsp salt
• 1 tsp cornstarch
• 2 tsp pumpkin pie spice (for dough)
• 0.25 cup granulated sugar (for coating)
• 1.5 tsp ground cinnamon (1-2 tsp; for coating)
• 4.5 tbsp mascarpone cheese (4-5 tbsp)
• 2 tsp powdered sugar
• 1 tsp vanilla extract (for topping)

Steps

1. 1

   Make the pumpkin pie filling by whisking together the canned pumpkin puree, brown sugar, room temperature egg, milk (or cream), and pumpkin pie spice in a bowl until smooth. Set aside.

2. 2

   In a large mixing bowl, cream together the softened unsalted butter and brown sugar until the mixture is light and fluffy, making sure to scrape down the sides of the bowl.

3. 3

   Add the egg yolks and 1 teaspoon of vanilla extract to the butter mixture, then mix again until fully combined.

4. 4

   In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cornstarch, and 2 teaspoons of pumpkin pie spice.

5. 5

   Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly until just combined.

6. 6

   Preheat your oven to 350°F (175°C).

7. 7

   In a small bowl, mix together the granulated sugar and ground cinnamon to create the cinnamon sugar coating.

8. 8

   Roll the cookie dough into 12 equal-sized balls.

9. 9

   Roll each cookie dough ball in the cinnamon sugar mixture until fully and evenly covered.

10. 10

    Place the coated cookie dough balls onto a baking sheet.

11. 11

    Press each ball down with a tablespoon so that the ball spreads flat and a deep tablespoon-sized indent is formed in the center.

12. 12

    Pour about a tablespoon of the prepared pumpkin pie filling into each indent, filling it to the top.

13. 13

    Bake in the preheated oven for 10-12 minutes until the cookies are golden brown and the pumpkin pie filling has set.

14. 14

    Allow the cookies to cool completely on the baking sheets before moving them; moving them while warm may cause them to break.

15. 15

    While cookies cool, prepare the topping by whipping together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and fluffy. Dollop onto cooled cookies before serving.

Notes

Moving the cookies before they are completely cool will cause them to break. The original recipe used whipped cream, but this version uses a mascarpone-based topping for extra richness.

Nutrition per serving

• dessert
• cookies
• baked
• fall
• thanksgiving
• pumpkin
• sweet