Ingredients
Cookies
-
240ml Brown Sugar, packed
-
180ml Infused Butter
-
1 Large Egg
-
480ml All-Purpose Flour
-
5ml Baking Powder
-
240ml Baked Pillsbury Pie Crust, broken into medium to small pieces
Filling
-
4 ounces Cream Cheese
-
120ml Pumpkin Puree
-
75ml Sugar
-
5ml Pumpkin Pie Spice
-
2.5ml Vanilla Extract
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.
