Pumpkin Pie Cookies
Makes 12 Cookies
- 240ml Brown Sugar, packed
180ml Infused Butter
- 1 Large Egg
- 480ml All-Purpose Flour
- 5ml Baking Powder
- 240ml Baked Pillsbury Pie Crust, broken into medium to small pieces
- 4 ounces Cream Cheese
- 120ml Pumpkin Puree
- 75ml Sugar
- 5ml Pumpkin Pie Spice
- 2.5ml Vanilla Extract
- Whipped Cream
- Powdered Sugar
Add all of the filling ingredients to a medium sized mixing bowl.
With a hand mixer using the whisk attachment, whisk on medium-high speed until fully combined.
Set aside for now and keep at room temperature.
- Preheat oven to 177°C.
In a mixing bowl, combine all of the ingredients except for the flour and baking powder.
Beat on medium speed until creamy.
Add in the flour & baking powder and mix using a silicone spatula until slightly combined.
Add in the pie crust pieces and finish mixing.
Shape the dough into 30ml sized balls
Using the back of your cookie scoop or using your thumb make a well in the middle of the cookies. Make the wells deep enough to hold the pumpkin filling.
Chill In fridge for 15 minutes
Scoop about 15ml of filling into each cookie.
Bake for 10-14 minutes until the cookies begin to brown on edges.
Serve at room temp or chill in the refrigerator.
Check out this amazing recipe by @munchiesbymarissa