Name: Pumpkin Pie Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 12 h 50 min
Yield: 12–16 large cookies
Ingredients: 1 cup browned butter, cooled; 1 cup brown sugar; ½ cup cane sugar; 2 eggs; 2 tsp vanilla extract; 1 tsp baking soda; ½ tsp baking powder; 1 tsp salt; 3 cups Italian 00 flour (or all-purpose flour); 15 oz pumpkin purée; ¾ cup brown sugar; 2 tsp cinnamon; ¼ tsp clove; ⅛ tsp nutmeg; Pinch of salt; 2 eggs

In a stand mixer or with a hand mixer, cream the cooled browned butter with the brown sugar and cane sugar for 3–4 minutes until smooth and fluffy.

Add the eggs and vanilla extract, then beat for another 2–3 minutes until well combined.

Turn off the mixer and add the baking soda, baking powder, salt, and flour. Mix until a soft dough forms.

Scoop the dough into ¼ cup-sized balls and place on a lined baking sheet. Refrigerate for 12–24 hours (or up to 3 days covered).

In a separate bowl, whisk together all filling ingredients until smooth.

When ready to bake, preheat oven to 350°F and line a baking sheet with parchment paper.

Take chilled dough and press a well into the center of each ball, being careful not to press through the bottom.

Fill each with about 1 tablespoon of pumpkin filling.

Place cookies 1–2 inches apart on the baking sheet.

Bake for 20–22 minutes, until golden brown and the filling is set.

Remove from the oven and reshape if desired using a round cutter for a uniform look.

Allow cookies to cool completely before serving.

Pumpkin Pie Cookies