• Preheat oven to 350F.

Cookie Base

• Beat together the butter and sugar (use paddle attachment if you have a stand mixer) until combined.
• Add the egg yolks, milk, and vanilla and beat until combined.
• Add the dry ingredients and beat on low with a paddle attachment or fold in with a spatula until dough comes together.
• Place the dough in the fridge while you make the filling.

Filling

• Whisk all ingredients for the pumpkin pie filing together in a bowl until smooth. If you like a mild pumpkin spice flavor, only add 1 teaspoon of pumpkin pie spice. If you want more of a punch and stonger flavor, add the full 2 tsp.

Assembly

• Roll tablespoon amounts of dough into balls. Place balls on a parchment lined baking sheet at least 2 inches apart.
• Use the back of a tablespoon measuring spoon to press an indentation into the ball of dough. Use your fingers to create what looks like a little pie crust. It should be on the thinner side, but not too thin it falls apart. You should get about 16 cookies.
• Add a tablespoon scoop of filling to each cookie and spread to smooth out the tops.
• Bake cookies for 14-16 minutes until edges are golden brown.
• Let cool on baking tray for at least 10 minutes before moving to a wire rack to cool completely.
• Place cookies in the fridge overnight to set.
• If desired, when ready to serve, add a little dollop or squirt of whipped cream!