Side Pannel
Pumpkin Pie Cookies
Pumpkin Pie Cookies
- Recipe Submitted by Parfait on 10/23/2014
Category: Cookies, Pies
Ingredients List
- 2 ½ cups flour (whole wheat pastry or all-purpose)
- 6 tablespoons sugar
- 1 teaspoon salt
- 2 ½ sticks cold unsalted butter
- ~½ cup ice water Ingredients for Filling
- 1 cup pumpkin puree (canned or homemade)
- 1 egg
- ¼ cup heavy cream
- ½ cup packed brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
Directions
1. Mix the flour, sugar, and salt together with a fork.
2. Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea. Make sure you don't go smaller than this, however, since you'll start to lose flakiness if the butter is too small.
3.Add the ice water, a tablespoon or two at a time and use a fork to wet the flour/butter mixture.
4. Keep adding until the dough just starts to hold together. You don't want the dough too wet, and you don't want to mix in the water too much. I find it useful to just use my hands to mix at this point.
Divide the dough in two, cover each half with plastic wrap, and refrigerate for a couple hours at least (overnight is best).
5. To prepare the filling, combine all ingredients in a medium bowl and beat on low speed until combined.
6. Preheat your oven to 350° F.
7. Line the bottom of a cookie sheet with parchment paper.
8. Remove one of the covered dough halves from the refrigerator. 9.Divide this in half and roll out on a floured board.
10. Using a 3-inch round or pumpkin-shaped cutter, cut eight shapes out of the pie dough. Place these on the parchment paper, evenly spaced.
11. Cut eight more shapes out of the pie dough (you may have to gather the scraps and re-roll it out). Using a sharp knife, cut out some small slits (in a jack-o-lantern shape if you desire).
12. Spoon about two teaspoons of filling into the center of each bottom pie crust. The more filling you get in there, the tastier the cookie will be!
13. Place each top crust on top of the pumpkin-topped bottom shapes. Press down the edges with something thin (the top of a paintbrush or lollipop stick would work).
14. If you'd like to add some color to your pumpkin (I added a little green to the stem), brush on some food coloring.
15. Brush with an egg wash and sprinkle with cinnamon and sugar.
16. Bake for 10-14 minutes, or until the filling is set. Cool on a wire rack. Repeat in three more batches with the rest of the pie crust and filling.
2. Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea. Make sure you don't go smaller than this, however, since you'll start to lose flakiness if the butter is too small.
3.Add the ice water, a tablespoon or two at a time and use a fork to wet the flour/butter mixture.
4. Keep adding until the dough just starts to hold together. You don't want the dough too wet, and you don't want to mix in the water too much. I find it useful to just use my hands to mix at this point.
Divide the dough in two, cover each half with plastic wrap, and refrigerate for a couple hours at least (overnight is best).
5. To prepare the filling, combine all ingredients in a medium bowl and beat on low speed until combined.
6. Preheat your oven to 350° F.
7. Line the bottom of a cookie sheet with parchment paper.
8. Remove one of the covered dough halves from the refrigerator. 9.Divide this in half and roll out on a floured board.
10. Using a 3-inch round or pumpkin-shaped cutter, cut eight shapes out of the pie dough. Place these on the parchment paper, evenly spaced.
11. Cut eight more shapes out of the pie dough (you may have to gather the scraps and re-roll it out). Using a sharp knife, cut out some small slits (in a jack-o-lantern shape if you desire).
12. Spoon about two teaspoons of filling into the center of each bottom pie crust. The more filling you get in there, the tastier the cookie will be!
13. Place each top crust on top of the pumpkin-topped bottom shapes. Press down the edges with something thin (the top of a paintbrush or lollipop stick would work).
14. If you'd like to add some color to your pumpkin (I added a little green to the stem), brush on some food coloring.
15. Brush with an egg wash and sprinkle with cinnamon and sugar.
16. Bake for 10-14 minutes, or until the filling is set. Cool on a wire rack. Repeat in three more batches with the rest of the pie crust and filling.
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