Pumpkin Pie Cookies

Pumpkin Pie Cookies

With a shortbread-like crust and a spiced pumpkin filling, these cookies taste just like and individual pumpkin pie! Serve them as is, or top them with a dollop of cream cheese frosting. You will have extra dough from the middles that you cut out of the top, which you can brush with egg white and sprinkle with cinnamon sugar for an extra treat! You will need two cookie cutters for this cookie, I used one that was 2.8 in/7.2 cm round and one that was 2.2 in/5.6 cm round.
Prep Time: 120 mins
Cook Time: 23 mins
Total Time: 143 mins
Ingredients
    For the Dough
  • 2 large egg yolks
  • 1 egg white
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 2 1/2https://margotdreamsofbaking.ca/wp-admin/post-new.php?post_type=subscribe-form cups all purpose flour (355 g)
  • 1 1/3 cups granulated sugar (150 g)
  • 1 tsp salt
  • 16 tbsp butter, cut into 1/4 inch pieces and chilled (230 g)
  • For the Pumpkin Pie Filling
  • 4 oz cream cheese, softened (115 g)
  • 1/2 cup unsweetened pumpkin puree (118 ml)
  • 1/4 cup packed brown sugar (32 g)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 pinch salt
  • 1/2 tsp vanilla extract
Instructions
  1. Whisk egg yolk, cream and vanilla together in a liquid measuring cup.
  2. In a food processor, process flour, sugar and salt until combined.
  3. Scatter the butter over the flour and pulse until the mixture resembles coarse cornmeal, about 15 pulses.
  4. With the machine running, add the egg mixture and continue to process until the dough just comes together around the blade, about 10-15 seconds.
  5. Divide the dough in half and then turn out onto sheets of plastic wrap. Shape the dough into disks and wrap tightly. Chill in the fridge for 1 hour.
  6. Preheat oven to 375F/190 c
  7. Remove dough from the fridge and let soften for 5-10 minutes. Roll one disk to about 1/4 inch thick. Cut out circles with your larger cutter, re-rolling as needed until you have 18-20 circles. Place circles on baking sheets spread evenly apart. Put baking sheets in the fridge to chill while you roll out the second disk.
  8. Roll out the second disk to about 1/4 inch thick and cut out circles with the larger cutter and then cut out the middle with the smaller cutter so that you create a ring that will be your pie crust. Put the centres on a baking sheet to bake later. They can be chilled in the fridge while you bake your pumpkin pie cookies.
  9. Mix the egg white with a bit of water and brush over the surface of your cookie bottoms. Place the cut-out cookie edges on top and press lightly to secure.
  10. Bake cookies for 15 minutes, rotating trays halfway through.
  11. Meanwhile, make the pumpkin pie filling. Beat the cream cheese until light and fluffy, about 1-2 minutes.
  12. Add the pumpkin, egg and spices and beat to combine. Chill in the fridge while you wait for the cookies to bake.
  13. After cookies have baked, you can fill the centres with the pumpkin pie filling. Use 1-2 tbsp of filling per cookie. The filling doesn't spread, so put on as much as you can without it overflowing.
  14. Bake the cookies for an additional 8 minutes until the filling is set and the cookie is golden brown.
  15. Let cookies cool completely on rack. The cookies may be served as is or topped with a dollop of cream cheese frosting. Store in the fridge.
  16. For the extra centre cookies, I mixed 1 tsp granulated sugar with 1/2 tsp cinnamon. I brushed the tops of each cookie with the egg white and then sprinkled them liberally with the cinnamon sugar. Bake for about 13 minutes until the cookies are dried out.