Pumpkin Pie Filled Olive Oil Cookies ___

Pumpkin Pie Filled Olive Oil Cookies

Ingredients

For the Cookies:

  • 2.25 cups 00 or all purpose flour
  • 1.5 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 0.5 cup granulated sugar
  • 3 large eggs, divided (2 for the dough, 1 for the egg wash)
  • 6 tablespoons olive oil
  • 2 packets Vanillina or 2 teaspoons vanilla extract, divided - Vanillina available in La Bottega

For the Filling:

  • 0.75 cup canned pure pumpkin
  • 1 teaspoon pumpkin pie spice
  • 1 packet Vanillina powder or 1 teaspoon vanilla extract
  • 0.25 cup light brown sugar
  • 2 tablespoons maple syrup

For the Glaze:

  • 1 cup confectioners sugar
  • 4 tablespoons salted butter, melted
  • 2 tablespoons whole milk

Directions

Get the ingredients needed for this recipe HERE

For the Cookies:

  1. Preheat the oven to 375ºF (190ºC). Line a Baking Sheet with Parchment paper.
  2. In a mixing bowl, whisk together the flour, pumpkin pie spice and baking powder. Set aside.
  3. In another mixing bowl beat the 2 eggs and the sugar on medium speed until lemon colored and foamy, about 5 minutes. Add the olive oil and vanilla and mix until fully incorporated. Add the flour mixture and mix until fully absorbed. The dough will be rather soft.

For the Filling:

  1. In another bowl, combine all the filling ingredients and mix until smooth.
  2. Flour your hands well. Take a rounded tablespoon of the dough and flatten it into a disk.
  3. Add about 1 teaspoon of pumpkin pie filling to the center and fold the dough around it to seal.
  4. Place the cookies about 2 inches (5 cm) apart on the prepared baking sheet. Bake for 12-15 minutes.
  5. While the cookies bake, make the glaze.

To make the Glaze:

  1. Whisk together all the glaze ingredients and while the cookies are still hot from the oven dip the tops into the glaze.
  2. Place the cookies on a wire rack and decorate with seasonal sprinkles as desired