Pumpkin Pie Cookies

Ingredients

• FOR THE COOKIES:
• 1 cup Butter, Room Temperature
• ⅔ cups Sugar
• 2 whole Egg Yolks
• 1 teaspoon Vanilla
• 2-¼ cups All-purpose Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Kosher Salt
• FOR THE FILLING:
• ½ cups Pumpkin Puree
• 2-½ Tablespoons Sugar
• 1 pinch Kosher Salt
• ¼ teaspoons Each Cinnamon And Nutmeg
• ⅛ teaspoons Ground Cloves
• 1 Tablespoon Egg, Beaten
• 1 Tablespoon Milk
• Optional Garnish: A Drizzle Of Melted White Chocolate

Preparation Instructions

In a large bowl using a mixer, cream butter and sugar until smooth. Add egg and vanilla and mix to combine. Mix in flour, baking powder and salt and beat until no dry spots remain. The dough will be stiff and possibly crumbly.

Scoop dough by the tablespoon and roll into smooth balls. Place on parchment paper or Silpat-lined cookie sheets a few inches apart.

Using a few fingers, press lightly on the top of each ball to flatten slightly. With the back of a teaspoon or measuring spoon, make an indentation in the top of each ball.

Place unbaked cookies into the fridge and let them chill for 15 minutes.

Make filling by combining all of the filling ingredients and mixing until smooth. Preheat oven to 350°F.

Remove chilled dough from fridge and spoon heaping 1/2 teaspoonfuls of the filling into each cookie.

Bake for 12-15 minutes. When done, the bottom of the cookie will be lightly browned and the filling set. Remove from the oven and let them cool and drizzle with melted white chocolate.