These giant bakery style Pumpkin Pie Sugar Cookies are filled with a pumpkin pie center. The cookie dough is mixed with pumpkin spice extract for the ultimate pumpkin sugar cookie.
In a medium bowl, mix pumpkin puree, egg + yolk, maple syrup, pecans and spices. Place bowl in refrigerator until ready to use.
Preheat oven to 350 degrees. Line your cookie sheet with parchment paper.
In a mixing bowl, cream butter and sugars on medium speed using a paddle attachment until light and fluffy. Scrape the sides of the bowl down as needed.
Add in the vanilla and one egg at a time and continue mixing. Once the egg is incorporated add in the second egg and continue mixing.
Add in the flour, cream of tartar, baking soda, and salt. Mix on low until the flour starts to combine with the wet mixture. Scrape down the sides and turn the mixer up to medium until everything is combined.
Using a large dough scoop, scoop a large dough ball about the size of a golf ball. Roll it into a uniform ball and then make a well in the center of the cookie using your thumb.
Add about 1 tsp of the pumpkin pie filling into the well. Flatten another small piece of cookie dough to create a lid. Place that on top of the well and pinch edges together to secure the filling into the center. Gently roll it into a nice round ball. Place on cookie sheet and continue with remaining dough.
In a shallow bowl, add in the granulated sugar and cinnamon or pumpkin pie spice for the coating. Stir together.
Place each dough ball into the sugar mixture. Roll the dough until it's completely covered.
Place on baking sheet to bake sheet leaving 2 inches between each cookie. Six dough balls to a cookie sheet is a good ratio. These cookies are BIG and will spread.
Bake for 14-16 minutes until the edges are a crisp golden brown. The middles will remain chewy. Bake longer if you want more of the cookie to be crispy.
Let cool before removing to a rack to completely cool. Stored in an airtight container they will soften. Leave them uncovered to keep them crisp.
*A cookies technique for crispier cookies is to freeze the dough for ten minutes or longer, to draw out all the flavors and make the cookies crispier.
*You will have extra pumpkin pie filling after making these cookies. I suggest mixing it with old-fashioned oats and some almond milk, then bake it @350F for 25 minutes for a fantastic pumpkin pie baked oatmeal!
*Pumpkin Pie Spice blends are really easy to make at home which allows you to mix and match the spices to your liking! Check out my recipe here.