“Graham Cracker Cookies with Pumpkin Pie Filling”

Yes please.

(Courtesy of Alie Ward & Georgia Hardstark)

Preheat oven to 350 degrees.

For the cookies:

1 cups cinnamon graham cracker crumbs

cup white sugar

6 tbsp. salted butter, melted

1. Mix all ingredients until well incorporated and all crumbs are pulverized, then set aside.

For the pie filling:

3/4 cup brown sugar

1/2 teaspoon salt

1 tbsp. pumpkin pie spice

2 large eggs

1 can (15oz) pumpkin puree (not pie mix)

1 can (12oz) sweetened condensed milk

1. Mix sugar, salt, and pie spice in a small bowl, then set aside.

2. In a large bowl, beat the eggs with a hand mixer on medium speed, then slowly add the canned pumpkin and the spice mix, followed by the sweetened condensed milk.

3. Mix until well incorporated.

To assemble the cookies:
Roll out the graham cracker mix and, using a cookie cutter or the mouth of a small glass, cut circles and set them upon a cookie sheet. Top each circle with a – 1 tablespoon of the pumpkin mix, then top with another cookie round. Press gently along the edges of the cookies to seal. Bake for 20-25 minutes until cookies are golden brown.


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