Pumpkin Pie Cookies
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Makes 12 Cookies
1 cup Brown Sugar, packed
¾ cup Infused Butter
1 Large Egg
2 cups All-Purpose Flour
1 teaspoon Baking Powder
1 cup Baked Pillsbury Pie Crust, broken into medium to small pieces
4 ounces Cream Cheese
½ cup Pumpkin Puree
5 tablespoons Sugar
1 teaspoon Pumpkin Pie Spice
½ teaspoon Vanilla Extract
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.
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 ~2 tablespoon 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 1 tablespoon 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.
Check out this amazing recipe by @munchiesbymarissa