Drunken Punkin’ Pie Cookies with Kailyn Murphy

It’s a fireball pumpkin pie filling, spooned into a brown butter + brown sugar shortbread cookie crust, baked, and topped with a bourbon whipped cream. You’re welcome.

“I need that pumpkin cookie recipe. Jesus H. Tap Dancing Christ those are amazing.”

-Kai’s friend Vinny

SPICED BROWN BUTTER SHORTBREAD

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⅓ cup brown sugar

⅓ cup white sugar

1 cup unsalted butter

1 egg yolk

1 tsp vanilla

2.5cups flour

2 tsp pumpkin pie spice

½ tsp salt

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DRUNKEN PUNKIN FILLING

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1 cup canned pumpkin puree (NOT pumpkin pie filling)

½ cup evaporated milk

¼ cup white sugar

2 tbsp brown sugar

1 egg

2 tbsp fireball whiskey

1 tsp pumpkin pie spice

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BOURBON WHIPPED CREAM

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½ cup whipping cream

2 tbsp bourbon

3 tbsp powdered sugar

1 tsp vanilla

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1. Make the cookie. Read the entire recipe or you will inherit the owl curse. Hoo.

2. Measure your shit out properly so you’re not doing everything on the fly, you numpty.

3. Whisk together flour, pie spice, and salt in a medium bowl.

4. In a medium saucepan, brown the butter. Melt over medium heat and let bubble, swirling every minute or so, until the butter is browned and fragrant, 3-5 minutes. Watch it closely! It can burn in a matter of moments. Cool 3 minutes.

5. In a mixer with the paddle attachment, combine slightly cooled butter and sugars on medium speed. Add the egg yolk and the vanilla and beat again until well incorporated.

6. Turn mixer down to low and add all of the flour mixture at once, letting it fold just until a soft dough comes together. Line a sheet pan with parchment paper or a silicone mat.

7. Form cookie crusts by pressing dough balls (3 tbsp each) to flatten them, and then pinching the sides upward from both sides to form a rim around the edge of the cookie so that the filling does not spill out! The rim should be roughly ½ - ¾ inch tall and not too thin. You dont want it to burn before the cookie is done baking! The easier method for this is simply to press your fingertips into the centers of each cookie, creating a sunken space for the filling. I like the pinch method because I’m extra and want them to be pumpkin shaped. When you’ve hollowed out 18-20 cookies, freeze them on the sheet pan for 30 minutes while you prepare the cookie filling.

8. Make the pie filling. “Dump everything in a bowl and whisk it really well. Done. You’re welcome.” -Kai

9. Low key wait like 25 more minutes for the crusts to get cold.

10. Spoon filling into frozen cookie crusts and bake at 350 for 15-16 minutes until set in the center and golden brown on the bum. Let cool.

11. Make the bourbon whip. In a chilled mixing bowl with a balloon whisk attachment, whip cream on high 3-5 minutes until soft peaks form.

12. Beat in the bourbon, vanilla, and powdered sugar until stiff.

13. Dollop or pipe onto cooled cookies and serve immediately! After waiting for these while you make them, you'll want to. You don’t HAVE to eat the cookies immediately, but whipped cream likes to say “bye bye” after a bit. So maybe don’t put whip on there if you intend to serve them way later.

Store in an airtight container for up to 1 week.