Filled Pumpkin Cookie Crescents
- Servings: 24 crescents
- Course: Dessert
Once the air turns cool in the fall we start looking for more food made from pumpkin, an autumn favorite. These little cookie turnovers have a spiced pumpkin filling tucked into the center. Make it easier to make these turnover by using parchment paper. The sturdy, nonstick paper comes in handy when rolling dough between two sheets of parchment paper. When baked on parchment paper, cookies brown more evenly and slide off without breaking. Serve with a cup of warm spiced tea.
- 1/4 cup butter, softened
- 1/4 cup olive oil
- 1/2 cup powdered sugar
- 1/4 cup plain fat-free Greek yogurt
- 1/4 cup refrigerated or frozen egg product, thawed
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin
- 1/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 egg white, lightly beaten
- 2 tablespoons coarse sugar or granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup frozen light whipped dessert topping (optional)
- Parchment paper
In a large bowl combine the butter and olive oil. Beat with an electric mixer on medium speed until combined. Add the powdered sugar, yogurt, egg, and almond extract, beating until well mixed and scraping sides of bowl occasionally.
In a medium bowl stir together flour, baking soda, and salt. Add to beaten mixture; beat until well mixed. Divide dough in half, forming each half into a disk. Wrap each disk in parchment paper. Chill in the refrigerator about 1 hour or until dough is easy to handle.
Meanwhile, for pumpkin filling, in a medium bowl stir together pumpkin, brown sugar, pumpkin pie spice, and salt.
Preheat oven to 350°F. Line cookie sheets with parchment paper. On a lightly floured surface, roll dough disks, one at a time, to 1/8-inch thickness. Using a 3-inch fluted round cookie cutter, cut into rounds. Place on prepared cookie sheets.
Place 1 teaspoon of the pumpkin filling on one half of each dough round. Fold dough over to cover filling. Press edges with the tines of a fork to seal. Brush tops with egg white; sprinkle with the coarse sugar and cinnamon. Bake for 12 to 14 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool. If desired, serve each crescent with a one-teaspoon dollop of whipped topping. Makes 24 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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