Pumpkin Pie Cookies
These cute and easy pumpkin pie cookies are basically mini pumpkin pies shaped in cookie form. Ready to make in under 30 minutes, these are a perfect fall or thanksgiving treat.
Servings: 24 cookies
Equipment
- Baking Sheet
- 3 in Round Cookie Cutter
- 2.5 in Round Cookie Cutter
- Measuring spoons and cups
- Whisk
- Mixing bowl
Ingredients
- 2 Pie crusts store storebought
- 1 cup Pumpkin puree
- ¾ cup Evaporated milk
- 1 Egg
- 1 teaspoon Vanilla
- ⅓ cup Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Cloves
- 1 tablespoon Water
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly coat with non-stick spray.
- In a bowl, whisk together the pumpkin puree, evaporated milk, egg, vanilla, sugar, cinnamon, and cloves until smooth.
- Roll out the pie crust and use a 3-inch cookie cutter to cut as many rounds as you can. Re-roll scraps to maximize dough.
- Use a 2.5-inch (or smaller) cutter to remove the centers from half of the 3-inch rounds to create the “crust” rings. Repeat until you have equal numbers of bases and rings.
- In a small bowl, mix the egg and water to make an egg wash. Brush a little on each 2.5-inch round.
- Place a ring on top of each round, pressing gently to stick. Brush a little more egg wash on top to seal.
- Fill the center of each cookie with a spoonful of the pumpkin mixture. Bake for 12–15 minutes.
Notes
Tips
Freeze in a sealed container or freezer-safe bag for up to 6 months.
- Don’t overfill: Too much filling can spill over the crust edges. A small spoonful is perfect.
- Use a fluted cutter: A scalloped 3-inch cutter gives the edges that classic pie-crust look.
- Remove cookies once the crust is just turning golden—don’t overbake. The filling will set as it cools.
Freeze in a sealed container or freezer-safe bag for up to 6 months.