Soft Pumpkin Pie Cookies ♡ Bake With Me

This recipe makes about 12-14 cookies.

*Cookie Dough*
1/2 cup (113g) softened butter (unsalted)
1/2 cup (110g) brown sugar (I used dark brown sugar)
1/4 cup (50g) granulated sugar
1 egg
1 tsp vanilla extract
1 and 1/2 cups + 1 tbsp (223g) all-purpose flour
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp baking soda

♡ *Cover and chill the cookie dough for 25-30 minutes*
♡ After chilling, divide the cookie dough into 2 tbsp sized cookies
♡ Use a 1 tsp measuring spoon lightly coated in flour to make an indent in each cookie
♡ *Chill the cookies in the freezer for 15 minutes*

*Pumpkin Filling*
1/2 cup (120ml) pumpkin puree
1/4 cup (55g) brown sugar (I used dark brown sugar)
1 egg
1 tbsp evaporated milk
2 tbsp (18g) all-purpose flour
1 tsp pumpkin pie spice

♡ *Place 2 tsp of the pumpkin filling in each cookie*
♡ *Bake at 350F (177C) for 13-16 minutes (middle rack of oven)*

Pumpkin pie cookies from Scientifically Sweet ♡ https://scientificallysweet.com/pumpkin-pie-cookies/#recipe

*Whipped Cream*
1/2 cup (120ml) heavy cream
3 tbsp powdered sugar (add more or less)
1/2 tsp vanilla
Cinnamon (for sprinkling on top)

*Make sure the cookies are completely cool before adding the whipped cream*

📝 *Notes*
♡ Make sure to add the whipped cream right before serving the cookies