Pumpkin Pie Cookies
By: McCormick Kitchens
Made With:
Cross a cookie with a pumpkin pie and you'll end up with these sweet treats for Halloween or Thanksgiving.
Cross a cookie with a pumpkin pie and you'll end up with these sweet treats for Halloween or Thanksgiving.
Key products
Instructions
- For the Cookies, mix flour, pumpkin pie spice, and salt in a medium bowl. Set aside. Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Gradually beat in flour mixture on low speed until well mixed. Add water and vanilla; mix well. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 1 hour.
- For the Filling, mix all ingredients in a medium bowl until well blended. Refrigerate until ready to use.
- Preheat oven to 350°F. Roll out dough to 1/8-inch thickness on a lightly floured work surface. Cut out with a 3-inch round or pumpkin-shaped cookie cutter. Set aside 1/2 of the dough rounds for the bottoms of the cookies. Score the top of the remaining cookies with a small knife to make a pumpkin design or other desired designs.
- To assemble the cookies, place about 2 teaspoons of filling on each of the cookie bottoms. Moisten edges of cookies. Top each with a cookie top. Press edges with tines of a fork to seal the cookie. Brush the top of each cookie with beaten egg. Place 2 inches apart on parchment paper-lined baking sheet.
- Bake for 20 to 22 minutes or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks; cool completely.
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