Ingredients:

2 cups all purpose flour

1 tsp fine sea or kosher salt

3/4 cup milk

1/2 tsp vanilla extract

4 tbsp cold unsalted butter cut into cubes

1/4 cup granulated sugar

1 1/2 tsp pumpkin pie spice

1/2 cup unsalted butter melted and cooled slightly

3/4 cup pumpkin puree, I used from a can, should only say pumpkin, not pumpkin pie filling.





Instruct:

In a large mixing bowl, combine flour, salt and baking powder. Use a whisk to break up the clumps. Put the cold butter in a bowl and stir with your fingers. Should look and feel like coarse breadcrumbs.

In a measuring cup, add 3/4 cup milk and 1/2 teaspoon vanilla extract. Mix together. Gently and slowly pour into the flour mixture. Stir with a wooden spoon until the dough comes together.

Using a wooden cutting board, add 1 tablespoon of flour and spread the flour on the cutting board by hand. Carefully place the cookie dough on the plate.

Roll out cookies to 1/4-inch thickness. Halve the dough. Place in a bowl and cover with a towel. Refrigerate for 30 minutes.

Remove from refrigerator and put more flour on a wooden board. Roll out cookies to 1/4-inch thickness. Using a 3" circle cutter, cut out 6 circles for the cookies. Place cookies on a baking sheet. Put in refrigerator for 1 hour.

Preheat the oven to 350 degrees in the refrigerator. Spray loaf pan with baking spray and set aside. Take the cookies out of the refrigerator and cut the cookies in half. Return half of the cookies to the baking sheet.

In a small bowl, melt remaining butter for about 15 seconds. Let it cool for about a minute. In a small bowl, combine sugar and pumpkin pie spice. Dip cookies in butter, then cinnamon sugar mixture.

Using pumpkin pie puree, spread about 1/2 tablespoon into the center of 10 cookies. Start stacking cookies with two regular cookies on the bottom and top. Pour into a loaf pan.

Bake for 35-45 minutes or until golden brown and cooked through the center. Let cool slightly before removing. Look how beautiful! 

Enjoy!