• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

PUMPKIN PIE FILLING PREPARATION (DAY BEFORE)

• NOTE: Although it is not necessary for the Pumpkin Pie filling to be prepared the day prior, I truly believe it does enhance the flavors when you do.
• In a mixing bowl, whisk together the egg and light brown sugar. Add the pumpkin purée, heavy cream, cornstarch, Pumpkin Pie Spice, and sea salt. Mix until combined. Cover to contact and refrigerate up to 48 hours.
  2 eggs, 3.53 oz light brown sugar, 8.55 oz pumpkin purée, 4.58 oz heavy cream, 2 tsp cornstarch, 2 tsp pumpkin pie spice, 1/4 tsp sea salt
  

CINNAMON COOKIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the all-purpose flour together with the granulated sugar, light brown sugar, ground cinnamon and sea salt, for about 1 minute on the lowest speed.
  10.93 oz all-purpose flour, 3.53 oz granulated sugar, 1.76 oz light brown sugar, 2 tsp ground cinnamon, 1/4 tsp sea salt
  
• Add the softened butter at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes). NOTE: Scrape the bowl down when necessary.
  8 oz butter
  
• Add the egg yolk and vanilla bean paste. Continue mixing on the same speed for about 30 seconds to 1 minute, until it is combined. NOTE: Scrape the bowl down when necessary.

  Add the tablespoon of mineral water at a time and continue mixing until the dough comes together. NOTE: Depending of the flour and egg yolk you might need a bit more or need a bit less. Be careful to not under water your dough as it will be break upon assembling it. And same goes if it is too wet, the dough will collapse upon baking.
  1 egg yolk, 1 tsp vanilla bean paste, 1 Tbsp spring water
  

ASSEMBLY

• Scoop the cookie dough using a 1.5 Tbsp Cookie Scoop. Roll each cookie between the palm of your hands and gently press them down on your prepared baking sheet, about 2-inch | 6 cm apart to give them room to spread when they are being baked.

  Press an indent into the middle of each dough with your thumb. Then, press the sides of the cookies with your fingers to form walls to hold the filling in. They should look like 'water lily pads" and have a diameter if about 2-inch | 6 cm. Refrigerate your tray for about 20-30 minutes until the dough has harden. NOTE: This will help the dough to not retract when being baked.
  

BAKE!

• Preheat oven to 350℉/180℃.
• Once ready, take the pumpkin pie filling out of the refrigerator. Remove the plastic wrap from the bowl of the filling and give it a gentle whisk as the spices would have dropped down to the bottom.

  Then, take the cookie dough out of the refrigerator. Add 1 Tablespoon up to 1.5 Tablespoon of pumpkin pie filling into the middle of each cookie.

  NOTE: You should have plenty for all 24 cookies.
  
• Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Pumpkin Pie cookies are out of the oven, let them cool down completely as is on the baking sheet. Before serving prepare the vanilla bean whipped cream.

VANILLA BEAN CREAM PREPARATION

• NOTE: Pop your mixing bowl and whisk attachment into the freezer 5 minutes before getting started for a very thick whipped cream.

  Add the cold heavy cream, vanilla bean paste, and powdered sugar the cold mixing bowl. Whip until stiff peaks. It is ready when it is thick and creamy, and that it holds its shape. Transfer into a piping bag with a star tip on.
  4.23 oz heavy cream, 1/4 tsp vanilla bean paste, 0.53 oz powdered sugar
  
• Pipe a dollop of whipped cream on each cookie right before serving! Sprinkle a bit of cinnamon or pumpkin spice mix on each cookie if you like. Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: These cookies are best enjoyed the day of. They are actuallyy the best 30 minutes after being baked with a crunchy crust and soft filling. I recommend to bake them "à la minute" if you do not want them to get soggy.