Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree (not pie filling)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1 cup kataifi (shredded phyllo dough), finely chopped
- 2 tablespoons butter
- 1/2 cup pistachio cream or paste
- 1/4 cup melted milk chocolate
- 1/2 teaspoon pumpkin pie spice
Instructions
- In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the chopped kataifi pastry. Stir constantly for 3 to 5 minutes until the pastry is golden brown and very crunchy. Remove from heat and transfer to a bowl to cool slightly.
- To the toasted kataifi, add the pistachio cream, melted milk chocolate, and 1/2 teaspoon of pumpkin pie spice. Mix until the pastry is thoroughly coated. Place the mixture in the freezer for 10 minutes to firm up so it is easier to handle.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2 minutes. Stir in the pumpkin puree and vanilla extract until well combined.
- Whisk together the flour, pumpkin pie spice, baking soda, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips. Do not overmix the dough, or the cookies will be tough.
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Take a small spoonful (about 1 tablespoon) of the chilled pistachio filling and place it in the center. Carefully wrap the dough around the filling, ensuring it is completely sealed. Repeat for all 12 cookies.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the cookie dough balls on the sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are set. The centers should still look slightly soft. Let them cool on the baking sheet for 10 minutes before moving to a wire rack.
- Cook Time: 42 minutes