Pumpkin Filled Cookies

Serves 17

30 mins prep

20 mins cook

60 mins Resting Time

110 mins total

Brown butter cookie base filled with pumpkin, topped with streusel and drizzled with maple glaze.

Scan QR code to shop the ingredients!

Get ingredients delivered

Do ahead

The cookie dough can be made a day or two ahead of time and stored in the refrigerator until ready to use.

Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Make the cookie dough

Add the butter to a medium pot over medium heat. Cook, stirring often, until the milk solids brown. This can take 5-8 minutes. Keep a close eye as it can go from brown to burnt quickly. Promptly remove from the heat and transfer to a large heatproof bowl or the bowl of a stand mixer. Let cool for five minutes.

Add the brown sugar and granulated sugar. Beat until well combined. Add the eggs, milk and vanilla extract and beat again.

In a separate bowl, whisk together the dry ingredients until well combined. Add the whisked dry ingredients to the other bowl and fold just until combined. Cover and refrigerate for at least 1 hour.

While the dough is chilling, make the other components.

Make the pumpkin filling

In a medium bowl, whisk together all of the pumpkin filling ingredients until well combined. Set aside.

Make the streusel

In a medium bowl, whisk to combine the oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter and vanilla extract. Stir to combine until crumbles form. Do not overmix. Mix just until no streaks of flour remain. Refrigerate until ready to use.

Assemble and bake

```
Preheat the oven to 350°F.
```

Using a large cookie scoop, scoop the chilled dough. With the dough still in the scoop (facing you), make a deep divot in the middle for the pumpkin filling. Fill with the pumpkin filling, about a tablespoon or so. Top with some of the streusel. With the scoop still facing you, remove the dough from the scoop and place on the baking sheet (dough balls 3-inches apart). Repeat with the remaining dough.

Bake each tray for 14-15 minutes. As soon as they come out of the oven use a large glass, cookie cutter or spatula to scoot the hot cookies into a nice round shape. Let cool on the pan for 10 minutes before removing to a wire rack to finish cooling.

Make the glaze

Whisk together the powdered sugar, maple (or vanilla extract) and cream. Start with less cream and add more until you get a consistency you like. Drizzle over the cooled cookies with a spoon or piping bag.