Pumpkin cookies that will remind you of a bite-sized pumpkin pie! Pair them with coffee, tea or chai.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Filling
1 cup canned pumpkin
1 cup firmly packed brown sugar
1 tablespoon Land O Lakes® Butter
1 teaspoon ground cinnamon
14 cup chopped pecans
Crust
2 12 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup cold Land O Lakes® Butter
8 to 10 tablespoons cold water
Glaze
1 teaspoon water
Decoration
Coarse decorator sugar
*Substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon each ground nutmeg and cloves.
STEP 1
Combine pumpkin, brown sugar, 1 tablespoon butter, cinnamon and pumpkin pie spice in 2-quart saucepan. Cook over medium heat, stirring constantly, 8-12 minutes or until mixture is thickened. Cool completely. Stir in pecans.
STEP 2
Heat oven to 400°F.
STEP 3
Combine flour, sugar and salt in medium bowl; cut in 1 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water until flour is just moistened.
STEP 4
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to about 1/8-inch thickness. Cut with 2 1/2-inch round cookie cutter. Place rounded 1/2 teaspoon filling in center of each circle. Fold one side of circle over other to form crescent-shaped empanaditas. Pinch together lightly to seal. Place onto ungreased cookie sheet; press edges together with tines of fork to seal.
STEP 5
Whisk together egg and 1 teaspoon water in small bowl. Brush egg mixture lightly over tops of empanaditas; repeat. Sprinkle with decorator sugar. Bake 12-15 minutes or until lightly browned.
Filling can be prepared ahead, covered and refrigerated.
