Description
Take all the cozy autumnal flavors of pumpkin pie and put them into a buttery, chewy cookie with perfectly spiced pumpkin filling.
Ingredients
3/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 tablespoon milk
2 teaspoons vanilla bean paste
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups graham cracker crumbs
1/3 cup pumpkin puree
3 tablespoons packed light brown sugar
1 large egg
1 tablespoon evaporated milk
1 tablespoon all-purpose flour
1 teaspoon pumpkin pie spice
Instructions
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a stand mixer, beat butter, brown sugar, and granulated sugar until combined, about 1 minute.
3. Scrape down the bowl and add the egg, milk, and vanilla. Beat until combined.
4. Add flour, graham cracker crumbs, baking powder, and salt. Beat on low speed until combined.
5. Use a 1 1/2 ounce cookie scoop to portion dough, roll into balls, and place 2 inches apart on the baking sheet. Flatten slightly and press a divot in the center of each.
6. Bake cookies for 5 minutes.
7. While baking, mix pumpkin puree, brown sugar, egg, evaporated milk, flour, and pumpkin pie spice in a bowl.
8. Remove cookies from the oven. Redefine divots and fill each with 2 teaspoons of pumpkin filling.
9. Return to oven and bake until golden brown, about 6 to 8 minutes.
10. Cool completely. Top with whipped cream if desired.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Let cookies cool completely before serving.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg