Well I’ve done pretty good so far. I’ve held out until September 21, the day before Autumnal Equinox (first day of fall for you non-calendar junkies) to start doing any serious fall cooking.
Sure there was that one Sweet Potato Pie with Ginger Streusel, but that was only because my recipe was featured in the October/November edition of Country Woman magazine which my co-worker subscribes too. I had to bring a pie up to work so everyone can taste it. And in case you were wondering, here is the cover of the magazine.
My pie is the first one on the top with the big dollop of whipped cream. You can pick up a copy on newstands if you are interested in reading more.
But today I just had to bring back some pumpkin.
It has been beckoning my name since September started. And pumpkin pie cookies was the absolute best way to bring back one of my fall favorites.
Truth be told, I really didn’t know how these were going to turn out.
I had the idea of combining a spice cookie with a brown sugar cookie, then dolloping a made up pumpkin pie filling in the middle, almost like a thumbprint. My biggest concern was that the pumpkin wasn’t going to set up, or that it would be too gooey.
Yes, there is such a thing as too gooey in cookies. It rarely occurs, but when it does, it is not good. People are grossed out. Then they think you don’t know how to operate an oven. And then they tell all your friends that you don’t know how to cook.
Really… Too gooey is my worst nightmare.
You’ve got to find the right balance to where the filling is cooked just right, not dried out, but also doesn’t run the risk of getting smeared all over someones fingers.
Luckily, I will live to bake another day.
I somehow found the right balance and this cookie was a major hit at the office. One of my co-workers called me an evil, evil woman. It brought me such joy.
So go home, dust off that year old can of pumpkin that you have been hoarding since last fall (surely I’m not the only one), and make a batch of pumpkin cookies. Then run off to Bath and Body Works, pick up two of their two for twenty candles in the “Leaves” scent and embrace the Autumnal Equinox with open arms.
It will really make for the perfect weekend. I promise!
- ¾ cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 or 2 tsp vanilla extract (I love vanilla)
- ½ cup plain greek yogurt (or cream cheese)
- 2 tbsp pumpkin
- 2¾ cup flour
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp allspice
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- Turbinado sugar, for rolling
- ¾ cup pumpkin puree
- ½ cup brown sugar
- 1 tsp cinnamon
- 3 tbsp half & half
- ½ cup white chocolate chips, melted
- Preheat oven to 375 degrees.
- Cream together butter and sugars. Once combined, mix in egg and vanilla. Beat for about 2 minutes, until completely smooth. Add in greek yogurt and pumpkin, mix for one minute.
- Sift together flour, spices, salt, baking soda, and baking powder. Slowly add into the wet mixture. Beating until combined.
- Refrigerate for 30 minutes.
- Whip together pumpkin puree, brown sugar, cinnamon, half and half, and white chocolate chips. Taste and adjust if you would like it sweeter.
- Roll cookies into a golf ball sized ball, roll through turbinado sugar, than place on a cookie sheet that is lined with parchment or a silpat. Using a spoon or your finger, press a small dent into the center of the dough. Fill with pumpkin pie filling.
- Bake for 10 minutes, then let cool