September is upon us, and with that comes everything pumpkin spice related. I’m all about the gourd, so get ready to have your mind blown, because I am bringing to you pumpkin spice pillow top cookies! The Fresh Market has the most amazing raspberry pillow top cookies on the planet and this is my version, with pumpkin filling though, because from now on I want everything pumpkin. Let’s get started.
We are going to cream the butter and sugar together. Then add the salt and vanilla extract and blend some more. In a separate bowl we are adding flour and baking powder, whisk together. Now add the flour mixture slowly to the butter mixture. Then kick yourself for completely forgetting to take pictures of these steps.
Once combine we chill the dough in the fridge for 30 minutes. Look at that it’s been 30 minutes, remove the dough from the fridge and roll the dough out about 1/2 an inch thick. Then use your cookie cutter. I use this one.
Cut out 12 circles and place them on a parchment lined baking sheet or silpat. Now we make our pumpkin purée, add your pumpkin purée, brown sugar and pumpkin pie spice. Then add 1 tsp of filling to each cookie.
Let’s put the cookies in the refrigerator for 10 minutes, in the mean time we will preheat the oven to 350 F. After 10 minutes place cookies in the oven for 16 to 18 minutes. Let cool and then dust with powder sugar. Oh yeah and you might have to hire some bodyguards to protect your cookies, because we have cookie thieves in my household. Hasta la proxima.
Servings 12-16 cookies
Pumpkin Spice Pillow Top Cookies
The dough is a bit crumbly so be gentle when moving from your floured surface.
If you refrigerate your dough longer than 30 minutes it will be extremely hard. So you’ll have to leave it on your counter for about an hour, so that it can become mailable.
You could also totally use pumpkin pie filling, but I like to control the Spice myself.
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups flour plus more for dusting when rolling out dough
- 1 tsp baking powder
- 1/2 teaspoon kosher salt
- 1 tsp cinnamon
- 1/2 cup pumpkin purée
- 1/2 tsp salt
- 1 Tbs + 1 tsp brown sugar
- 1 tsp pumpkin pie spice
- 1 Tbs powder sugar for dusting
Preheat oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla and salt. Separately, whisk together the flour, baking powder and cinnamon. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
- On a lightly floured surface roll the dough about 1/2 an inch thick. Using your cookie cutter, cut out 12 circles. Place 12 circles on an parchment lined (or silpat) cookie sheet. Drop 1 teaspoon of pumpkin filling on top of each cookie circle. Then place the other cookie circles on top of the filling and press the dough down around the edges of the cookie.
- Place cookies into the refrigerator for 10 minutes, remove from the refrigerator and bake for 16 to 18 minutes. Once cooled dust cookies with powder sugar.