Pumpkin Pie Cookies
A pumpkin spice sugar cookie is filled with E.D.SMITH® Pumpkin Pie Filling for a cookie–pie mashup that tastes as good as it looks!
Ingredients
Cookie Dough
- 2 1/4 cups (560 mL) all-purpose flour
- 1 tbsp (15 mL) pumpkin pie spice
- 1/2 tsp (2 mL) E.D.SMITH® Baking Powder
- 1/2 tsp (2 mL) ground ginger
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) ground nutmeg
- 3/4 cup (175 mL) unsalted butter, softened
- 1/3 cup (75 mL) firmly packed brown sugar
- 1/3 cup (75 mL) granulated sugar
- 1 egg
- 2 tsp (10 mL) vanilla extract
Spiced Sugar Mixture
- 1/4 cup (60 mL) granulated sugar
- 1/2 tsp (2 mL) pumpkin pie spice
Pumpkin Pie Filling
- 1/2 cup (125 mL) E.D.SMITH® Pumpkin Pie Filling
- 1 egg yolk
- 2 tbsp (30 mL) heavy or whipping (35%) cream
Assembly
- 1 cup (250 mL) sweetened whipped cream, for garnishing
- Ground cinnamon for garnishing
Directions
Cookie Dough
- In medium bowl, whisk together flour, pumpkin pie spice, E.D.SMITH® Baking Powder, ginger, salt and nutmeg.
- In large bowl, using electric mixer, beat butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla until smooth. Add flour mixture and beat on low speed just until incorporated.
- Divide dough into 24 portions, rolling each into a ball. Gently flatten each ball with the palm of your hand. Using a tablespoon (15 mL) measure, press into the center of the cookie to create a large indent, resembling a pie shape.
- Arrange on parchment paper–lined baking sheets, spacing about 2 inches (5 cm) apart. Chill for 15 to 20 minutes or until cookies are firm.
- Meanwhile, preheat oven to 350°F (180°C).
Pumpkin Sugar Mixture
- In small shallow bowl, stir sugar and pumpkin pie spice until combined.
Pumpkin Pie Filling
- In medium bowl, stir together E.D.SMITH® Pumpkin Pie Filling with egg yolk and cream until smooth.
Assembly
- Once cookies are chilled, gently press tops of shaped cookies into the Pumpkin Sugar Mixture and return to baking sheets. Fill each indentation with 2 tsp (10 mL) Pumpkin Pie Filling.
- In batches, bake cookies for 15 to 18 minutes or until edges are lightly golden and pumpkin pie filling is set. Let cookies cool completely in pans on wire rack.
- Just before serving, top each cookie with a dollop of whipped cream and dust with a little cinnamon.
Tips
If desired, add whipped cream to piping bag fitted with star tip and pipe dollop of cream onto cookies.
Store leftover cookies in air-tight container in refrigerator for up to 1 week.
