Pumpkin Pie Cookies Baked Until the Edges Set

For Pumpkin Pie Cookies Baked Until the Edges Set, the counter starts with pumpkin puree Scant, sweetened condensed milk, and ground cinnamon. Portion it for 24 cookies.

Count on 15 minutes of prep, 20 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Pumpkin Pie Filling

• ½ cup pumpkin puree Scant
• ¼ can sweetened condensed milk
• 1 teaspoon ground cinnamon
• 1½ teaspoons pumpkin spice
• ½ teaspoon salt
• 1/2 large egg

For the Cookie Dough

• 5 cups all-purpose flour fluffed, scooped, and leveled
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons kosher salt
• 2 teaspoons pumpkin spice
• 1½ cups unsalted butter softened
• ½ cup granulated sugar
• 1½ cups light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

How the cooking goes

Make Pumpkin Pie Filling

1. Whisk together all filling ingredients — pumpkin puree, sweetened condensed milk, cinnamon, pumpkin spice, salt, and egg — until the texture looks smooth. Move it onto a liquid measuring cup or piping bag without a tip for easy filling.

Make Cookie Dough

1. Beat together the flour, baking powder, baking soda, kosher salt, and pumpkin spice in a medium mixing bowl. Keep it to one side.
2. In a electric mixer fitted with the paddle attachment, beat the butter on medium-low until the texture looks smooth. Add both sugars and mix until a smooth paste forms. Scrape down the bowl and paddle, then mix again.
3. Put the eggs and vanilla extract. Mix on medium, scraping the bowl several times, until the mixture is lightened and evenly combined.
4. With the mixer on low, add the flour mixture one large scoop at a time, waiting until each addition is nearly incorporated before adding the next.

Scoop and Chill

1. Portion the dough using a ¼ cup cookie scoop onto sheet pan lined with parchments. Roll each portion into a ball, then press a well into the center of each using the back of a round tablespoon measure, a small cookie scoop, or a melon baller. Press deep but do not push through the bottom.
2. Refrigerate the shaped dough for at least 1 hour, or until fully chilled and firm.

Fill and Bake

1. Heat the oven to 350°F conventional. Pour the pumpkin filling into the center of each chilled cookie, filling just to the top edge of the well.
2. Bake for 20 minutes, or until the edges are deep gold. Allow it to cool on the pan before transferring.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open No Bake Peanut Butter Cookies with a Soft Middle and Gingersnaps after Supper.