Pumpkin Pie Cookies with Custard Filling and Whipped Cream
A spiced brown sugar cookie with a pumpkin pie custard baked into the top, finished with whipped cream and a dusting of pumpkin pie spice. There's no pie crust to roll out, the dough needs only a whisk and a spatula, and the filling can be mixed a day ahead.
Servings: 15 - 18 cookies
Calories: 250kcal
Ingredients
Cookies
- 1/2 cup unsalted butter, melted 113 g
- 1 cup brown sugar 213 g, packed
- 1/2 cup granulated sugar 100 g
- 2 large eggs
- 1 1/2 tsp vanilla extract 7.5 ml
- 3 cups all-purpose flour 360 g
- 1 1/2 tsp teaspoons baking soda 9 g
- 1/2 tsp teaspoon baking powder 2 g
- 1/4 tsp teaspoon salt 1.5 g
- 2 tsp pumpkin pie spice 5 g
Pumpkin pie filling
- 2/3 cup pumpkin puree, plain, NOT pumpkin pie filling 163 g
- 1 large egg
- 1/4 cup brown sugar 53 g, packed
- 2 tbsp milk 30 ml
- 1 tsp vanilla extract 5 ml
- 2 tsp cornstarch 5 g
- 1/2 tsp pumpkin pie spice 1 g
Topping
- Whipped cream homemade or ready-made
- pumpkin pie spice for dusting
Instructions
- Heat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
- Melt the butter and let it cool for a few minutes. Pour it into a large bowl and whisk in both sugars.
- Whisk in the eggs and vanilla until smooth.
- Stir the baking soda, baking powder, salt and pumpkin pie spice into the flour. Add to the bowl and fold with a spatula until no dry flour remains.
- Scoop with a 2 inch (5 cm) cookie scoop onto the sheet, 2 inches (5 cm) apart, about 8 per sheet.
- Press a deep well into each ball without pressing through the bottom. Pinch closed any cracks in the walls.
- Freeze the tray for 10 minutes.
- Meanwhile, whisk the pumpkin puree, egg, brown sugar, milk and vanilla until smooth, then whisk in the cornstarch and pumpkin pie spice.
- Fill each well to just below the rim, about 2 teaspoons each.
- Bake 12 minutes, until the cookies have spread, the edges are golden brown and the filling looks set.
- Cool on the sheet for 5 minutes, then on a wire rack until completely cool.
- Repeat with the remaining dough, freezing each tray for 10 minutes before filling.
- Just before serving, top each cookie with whipped cream and a dusting of pumpkin pie spice.
Notes
- Storage: refrigerate once cool in an airtight container, in a single layer or with parchment between layers, for up to 3 days. Don't leave them out for more than 2 hours. Add the whipped cream just before serving.
- Make ahead: the filling keeps covered in the fridge for 1 day. Bare baked cookies freeze for up to 2 months; thaw in the fridge overnight.
- Timing: the total covers the first tray, including 10 minutes in the freezer and cooling.