Instructions
Cookie Dough
In a small saucepan, add butter over medium heat. Cook while whisking continuously. Once melted the butter will start to foam up, then subside. Lightly browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Remove from heat. And set aside to cool for about 10 minutes.
Add dark brown sugar and butter to a mixing bowl or the bowl of a stand mixer. Beat with a hand mixer or the paddle of a stand mixer until incorporated. Add 1/2 cup Eagle Brand Condensed Milk and egg and beat again until blended. Add the dry ingredients and stir with a rubber spatula or spoon. Place the cookie dough in the refrigerator for about 30 minutes to slightly firm up.
Filling
Add pumpkin purée, remaining condensed milk, cornstarch, vanilla extract and pumpkin spice to a mixing bowl. Blend until incorporated. Refrigerate until ready to use.
Topping
Add packed brown sugar, flour, cinnamon and butter to a bowl.
With your hands, squeeze the mixture together until incorporated. It should form crumbs and hold together when pinched. Place in the refrigerator until ready to use
Assembly
Preheat the oven to 350 degrees. Line 2 baking pan with parchment paper. Use a cookie scoop or spoon to scoop out 24 balls of dough. Roll each cookie dough scoop in the Palma of your hands into it’s shaped in a ball. Space them apart so that there are 12 cookie dough balls on each sheet. With your thumb, press each ball down in the middle. Spoon about 1 tablespoon of pumpkin pie filling in each well. Top with a generous portion of crumb topping. Repeat for remaining cookies.
Bake each pan for 12-14 minutes, or until the edges are slightly golden. Remove from the oven and cool.
*You can bake off any remaining crumb topping on a parchment lined baking sheet at 350 degrees for 5-8 minutes or until browned. Add additional crumbs to the tops of the cookies.
Recipe by our friend Monique @MoniquePolanco_
