Nutrition per serving may change if servings are adjusted.
¼ cup butter, softened
¼ cup olive oil
½ cup powdered sugar
¼ cup plain fat-free Greek yogurt
¼ cup refrigerated or frozen egg product, thawed
¼ teaspoon almond extract
2 cups flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup canned pumpkin
¼ cup packed brown sugar (see Tips)
1 teaspoon pumpkin pie spice
⅛ teaspoon salt
1 egg white, lightly beaten
2 tablespoons coarse or granulated sugar (see Tips)
½ teaspoon ground cinnamon
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 plastic wrap. 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 ⅛-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 and let cool.
Test Kitchen Tip: We do not recommend using a sugar substitute for either the brown sugar or the coarse sugar.