Pumpkin Pie Cookies

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Pumpkin Pie Cookies

Yield: 16 Cookies

Ingredients

Filling

• 1 egg
• 2 tbsp brown sugar
• 2 tbsp white sugar
• 2/3 cup pumpkin purée (can)
• 1/3 cup + 1 tbsp evaporated milk
• 1/4 tsp cinnamon 1/4 tsp nutmeg
• 1/8 tsp ginger
• Pinch of cloves

Cookie Dough

• 2 cups flour
• 1 cup sugar
• 1 cup cold butter
• 4 tbsp ice water

Instructions

For the Dough

1. In a medium-sized mixing bowl, whisk together flour and sugar. Using a grater, grate cold butter into the mixture and gently toss with fingers until combined, resembling peas. Add water and mix until the dough forms a ball.
2. Lightly flour a clean working surface, turn the dough onto the surface, and roll until it's 1/4-1/2 inch thick. Transfer to parchment paper and refrigerate for 30 minutes to 2 hours.
3. Using a circular cookie cutter, cut out the dough. With a small measuring spoon, gently scoop out the center (being careful not to scrape through the bottom). Use a fork to gently prick the bottom of the cookie to prevent it from puffing up during baking.
4. Refrigerate for another 30 minutes. Brush the edges with milk or egg and bake for 5-6 minutes at 400°F. If the center puffs up, gently press it down with the back of a measuring spoon.

For the Filling

1. Whisk together sugars and spices. Add milk, egg, and pumpkin. Whisk together until combined.
2. Fill and bake again for 4-6 minutes until the pumpkin filling is set and the edges are golden brown. Allow it to cool completely.