Cookie Dough Pumpkin Pies

 

You’ll probably see a lot of pumpkin stuff on here over the next few months. Here’s something I made for a Monday Night Football gathering this week. I call it Cookie Dough Pumpkin Pies.

The dough is much like a snicker doodle and the pumpkin pie is pretty much a basic pumpkin pie recipe.

Cookie Dough
1 cup sugar, reserve ¼ cup for later use
1/2 cup butter
1 large eggs
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups All Purpose Flour
1 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Heat oven to 350 degrees F.

Combine 1 cup sugar, butter, egg, milk and vanilla in bowl of electric mixer. Beat at medium speed until well blended.

Mix flour, cream of tartar, baking soda and salt in a different bowl. Add slowly to butter mixture. Mix just until blended.

Combine remaining sugar and cinnamon in small bowl. Roll dough around in the mixture and set in the refrigerator to chill while you make the pumpkin pie mixture.

Pumpkin Pie Mixture
3/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 /4 teaspoon cardamon
1/8 teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
6 oz. heavy cream

Mix together sugar, cinnamon, salt, ginger and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

You will need a cupcake tin to bake these treats. Line the cupcake pan with cupcake papers and press small balls of dough into the bottom as a “crust”. Spoon a little of the pumpkin mixture into the liner almost to the top and then place another bit of dough on top of the pumpkin. Repeat this with all the slots in the pan and then bake for 30-40 minutes or until knife inserted near center comes out clean.