Pumpkin Pie Cookies
makes 10 cookies
  • for the cookies:
  • 2 sticks of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2½ cups flour
  • ½ cup white chocolate
  • for the filling:
  • 1 15oz can of pumpkin puree
  • spices as directed on pumpkin puree can for pumpkin pie filling
  • 1 box of instant vanilla pudding
  • 2 cups milk
  1. In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Add all the flour and mix on low speed until the dough comes together.
  2. Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F.
  3. Unwrap your dough and cut out your cookies. Bake for 12 minutes or until the edges start to turn a light golden color.
  4. Melt white chocolate and brush onto cookies as a seal before adding the pumpkin filling.
  5. To make the pumpkin filling, mix pumpkin puree with spices listed for pumpkin pie on the side of the can. In a separate bowl, prepare instant vanilla pudding according to directions (add 2 cups of milk). Mix pumpkin mix and pudding together. Pour a few tbsp of pumpkin filling on each cookie. Place in the refrigerator to set.
Recipe by Sweet Explorations at http://sweetexplorations.com/pumpkin-pie-cookies/