Thanksgiving Cookies With Pumpkin Pie: A Delicious Twist
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.