With crisp autumn breezes come the sweet and savory aromas of the season. We have four new recipes as cozy and comforting as your best fall hoodie. And of course, everyone’s favourite gourd will be making an appearance. So take a break from raking the leaves and check out the KitchenAid Flavours of Fall series. It’s the perfect way to stay warm this season.
Pumpkin Spice Pie Cookies
For the Dough:
2 1/4 cups (550 mL) all purpose flour
1/4 cup (50 mL) granulated sugar
1/2 tsp (2 mL) salt
1/2 cup (125 mL) cold butter, cubed
1/2 cup (125 mL) cold cream cheese, cubed
1/3 cup (75 mL) ice water
For the Filling
1 cup (250 mL) pumpkin purée
1/4 cup (50 mL) dark brown sugar
2 tbsp (30 mL) maple syrup
1/4 tsp (1 mL) salt
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) each of nutmeg, allspice and ground ginger
Pinch fresh cracked black pepper
1 egg yolk
1 tbsp (15 mL) water
2 tbs (30 ml) icing sugar
To Make the Dough:
In a KitchenAid® Artisan Stand Mixer, blend the flour, sugar and salt well. Mix in cold butter and cream cheese just until pea size crumbs. Add the ice water and quickly push the mass into a soft dough. Wrap dough well in plastic wrap. Refrigerate until firm, about 1 hour, or up to three days.
To Make the Filling: In a medium size bowl, combine the pumpkin puree, dark brown sugar, maple syrup, salt, cinnamon, nutmeg, allspice, ground ginger and pepper. Stir until well combined. Set aside.
Roll the pastry into a 1/8-inch thickness. With a 2 1/2 inch (7.5cm) round cookie cutter cut out 32 circles (reroll any scraps to get all your circles). Arrange half of the rounds over your KitchenAid® Non-stick Cookie Sheets. Spoon a heaping teaspoonful of filling onto each pastry and cover with the remaining halves. Seal the edges with the back of a floured fork and make three small incisions on top.
In small bowl, whisk together egg yolk with the water. Brush over each cookie. Use the EasyConvect™ Conversion System in your KitchenAid® Wall Oven and set the oven to 350F (180C) for 15 minutes or until golden brown. The even baking function will ensure the oven stays at the perfect temperature so there is no need to rotate baking sheets.
Transfer from baking sheet to cool on rack. When cool. Dust with icing sugar and serve warm or at room temperature.
Makes 16 cookies.
Fruit Pie Cookies: Substitute the pumpkin filling with 1 cup (250 mL) with your favourite fruit pie filling.
S’mores Cookies: Substitute the pumpkin pie filling with 1/3 cup (75) each marshmallows and chocolate chicken and crumbled graham crackers. After baking, omit icing sugar and drizzle cookies with 1/4 cup melted chocolate chips.
Peanut Butter and Jam Cookies: Substitute the pumpkin filling with 1/2 cup (125 mL) each crunchy peanut butter and raspberry jam. Sprinkle with cookies with coarse sugar after the egg wash and bake. Omit icing sugar.