Servings
Makes 12 Cookies
Ingredients
240g Brown Sugar, packed
180g Infused Butter
- 1 Large Egg
480g All-Purpose Flour
5g Baking Powder
240g Baked Pillsbury Pie Crust, broken into medium to small pieces
- 4 ounces Cream Cheese
120g Pumpkin Puree
75g Sugar
5g Pumpkin Pie Spice
2.5ml Vanilla Extract
- Nuts
- Whipped Cream
- Cinnamon
- Powdered Sugar
- Silicone Spatula
- MagicalButter Machine
Cookies
Filling
Optional Toppings
Directions
Filling
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.
Cookies
- 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.
Recipe Note
Check out this amazing recipe by @munchiesbymarissa