- Ingredients:
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
For the Pumpkin Pie Filling:
- 1/2 cup canned pumpkin puree
- 1/3 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/4 cup heavy cream
For Topping:
- Whipped cream
- A sprinkle of cinnamon
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
- Scoop dough into 2-tablespoon-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon to create a well in the center.
- Bake for 10-12 minutes or until the edges are set. Allow cookies to cool completely on the baking sheet.
- In a small saucepan, combine pumpkin puree, brown sugar, pumpkin pie spice, and heavy cream. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let cool.
- Spoon the pumpkin pie filling into the well of each cookie.
- Top with whipped cream and a sprinkle of cinnamon just before serving.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes
Kcal: 180 kcal per cookie | Servings: 12
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