- 1/2 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons light corn syrup
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 teaspoon pumpkin pie spice
- 1/3 cup pumpkin puree
- 2/3 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
To make filling, in a medium saucepan bring sugar, water, and corn syrup to a boil over medium heat. Just swirl the pan to stir.
Boil gently, uncovered, until browned. Once browned to a medium amber color, about 5 minutes, remove front the heat. Immediately add heavy cream and butter and stir as it foams up.
Stir in spice and pumpkin puree. Filling might seem thin, but will thicken as it cools. Transfer to a small bowl. Cover and chill for 4 hours before assembling the cookies.
While the filling cools, in the bowl of an electric stand mixer with a paddle attachment, beat butter at medium speed for 30 seconds. Add the brown sugar and salt and beat until combined, light and fluffy, about 3 minutes.
Stop the mixer, scrape down the sides of the bowl, and add the egg and vanilla extract. Beat until well incorporated, about 1 minutes. Add the flour and beat until combined. The dough will be soft and wet.
Cover the bowl in plastic wrap and allow to chill in the refrigerator for at least 1 hour before baking.
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Scoop 1-inch balls onto the parchment paper, leaving about 2-inches between each dough ball. Press your thumb into the center of each cookie. Bake for 8 to 11 minutes or until the bottoms are lightly browned.
If the center puffs up during baking, just re-press with the back of a spoon. Allow to cool on the pans for 5 minutes before removing to a wire rack to cool completely. Once cooled, spoon the filling into the center of each cookie
From Joy the Baker. Makes 36 cookies