Chewy Pumpkin Pie Cookies with Warm Spices recipe

For the cookies

• 2 ½ cups all-purpose flour
• 5 tbsp granulated sugar
• 1 tsp kosher salt
• 16 tbsp (2 sticks) unsalted butter cold, cut into small pieces
• 2 egg yolks
• 5-7 tbsp ice water

For the pumpkin pie filling

• 1 cup pumpkin puree
• ¾ cup evaporated milk
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup granulated sugar
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground cloves

• Preheat the oven to 375°F.
• Prepare the cookie dough: in a food processor pulse together the flour, sugar, and salt. Add the cold butter and pulse until the pieces are no larger than peas. Add the egg yolks and pulse to combine.
• With the processor running, drizzle in ice water until the dough clears the sides and forms a cohesive ball. Shape the dough into a disk, wrap in plastic, and chill at least 30 minutes.
• On a lightly floured surface, roll the chilled dough to 1/4-inch thickness.
• Use a 3-inch biscuit cutter to cut rounds. Place half of the rounds on a parchment-lined baking sheet.
• Brush those rounds with a mixture of 1 egg white and 1 teaspoon water.
• With the remaining rounds, cut out the centers using a slightly smaller cutter to create a frame for the filling.
• Place each frame on top of an egg-washed round, sprinkle with sugar, and bake for 15 minutes.
• While the cookies bake, prepare the filling by whisking together pumpkin puree, evaporated milk, the egg, vanilla, sugar, cinnamon, ginger, and cloves until smooth.
• Remove the cookies from the oven and let cool for 5 minutes. Spoon about 1 tablespoon of filling into each hollow.
• Return the filled cookies to the oven and bake 8–10 more minutes, until the filling is just set.
• Allow cookies to cool on the pan for 5 minutes, then transfer to a cooling rack to finish cooling.

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