I had to sneak in one more pumpkin recipe before they are no longer appropriate. They’re technically good until Thanksgiving, right? Right.
Pumpkin and butternut squash are both big vegetables here in South Africa. Roasted pumpkin is a very common side dish, in fact. So you’ll probably be as surprised as I was to find out that canned pureed pumpkin (or butternut squash, for that matter) is nowhere to be found at my local grocery store. Fine, fine, force me to use fresh ingredients and not be so lazy! Really, it’s no big deal to puree pumpkin yourself. They had pre-peeled and cubed pumpkin with the produce, so I was still able to be pretty lazy. I just boiled it for about fifteen minutes, then pureed it with my immersion blender. No biggie! And it’s a much brighter, fun orange than the canned stuff.
I’ve seen lots of pumpkin snickerdoodles that look super incredible. In fact, I posted a recipe for pumpkin snickerdoodles on here about three years ago. But the cookie idea I had swirling around in my head the past few weeks retained the texture of a pumpkin pie while having the simple cinnamon-sugar goodness of a snickerdoodle.
So, I made some snickerdoodle dough, rolled balls of dough in sugar, made an indent in them, par-baked them, filled the indents with pumpkin pie filling, and baked some more. And thus created these pumpkin pie filled snickerdoodles!
The texture is exactly like a pumpkin pie. Usually I like my snickerdoodles to be on the softer side, but I baked these a little longer to make them feel more like a “crust” encasing the pie.
These pumpkin pie filled snickerdoodles are like single serving pumpkin pies, but you get a bonus cookie. Totally perfect for fall parties! And really, not all that hard to make, even if they do take a little longer than plain ol’ snickerdoodles. You will love them!
- 1 cup butter
- 1¼ cups white sugar
- 3 egg yolks
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- 2 tbsp white sugar
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- 1 cup pureed pumpkin
- ½ cup milk
- ⅓ cup white sugar
- 1 egg
- ½ tsp cinnamon
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- Cream the butter until lighter in color and fluffy. Add the 1¼ cups sugar and cream together. Beat in egg yolks and vanilla.
- Add flour, baking soda, and cream of tartar. Stir until completely combined.
- Mix together the 2 tbsp sugar, cinnamon, and pumpkin pie spice in a small, shallow bowl. Roll dough into walnut sized balls and roll in the sugar mixture.
- Place on the prepared cookie sheets 2 inches apart. Make a ¾ inch wide circular indent with your thumb or the back of a small spoon in all the cookies. Bake for 5 minutes in preheated oven.
- While the cookies are par-baking, make the pumpkin pie filling. Whisk together all ingredients for pumpkin pie filling until well combined.
- Remove cookies from oven. Press indents in if they've risen too much. Fill each indent with pumpkin pie filling, enough to be level with the top of the cookie.
- Bake for 8-10 more minutes, until cookies are golden on the bottom and pumpkin pie filling is set. Let cool for at least 5 minutes before serving.