Mini Pumpkin Pie Cookies: Flaky pie crust is stuffed with homemade pumpkin butter and then shaped into a pumpkin for a delicious and festive pumpkin pie cookie.
And while I would be perfectly content to eat all things chocolate from here on out when it comes to desert, my family would like me to mix it up now and then. And wouldn’t you know, my son recently requested pie. Pumpkin pie. Sigh.
I just couldn’t bring myself to make pumpkin pie in the traditional form. So I asked him if we could try something new. And together we decided to make Mini Pumpkin Pie Cookies–really a mini pumpkin pie that was shaped like a pumpkin. I figured if I could play with my food I would enjoy it more (BTW–I was right!)
Instead of making homemade pie dough, I thawed out my a frozen pie crust sheet from Trader Joes. I know it is easy to make pie dough–but I opted to not mess with doing it myself since I happened to have one that was made with clean ingredients from TJs. Feel free to use a homemade recipe if you desire.
We rolled the dough out and cut into pumpkin shapes with a cookie cutter. Of course you can do any shape you’d like or even just cut into squares–it will all taste the same, but pumpkins are perfect for Halloween or Thanksgiving. Plus it tells people what flavor is hiding inside the crust.
Once you have cut out an even number of pumpkins–I was able to cut out 12, place one tablespoon of homemade pumpkin butter on half of the pumpkins. Salted Caramel Apple Butter would be fabulous in these as well, but I was sticking to the pumpkin theme this time!
We baked the pumpkins, let them cool, and then decided that a cream cheese icing would take these cookies over the top–that was a very WISE decision.
Guess what? I did in fact enjoy these little pies/cookies. They reminded me more of like a pop tart or mini pastry than a pie. And my kids, most importantly, loved them!
Pretty sure you will too.
- 1 sheet frozen pie dough, thawed
- ¾ cup homemade pumpkin butter
- 1 ounce cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk (or non-dairy milk), as needed.
- Preheat oven to 375 degrees.
- Roll out pie dough to ¼ inch thick and cut into 12 equal shapes (I did pumpkins), using a cookie cutter or knife.
- On 6 of the shapes, place 1 tablespoon pumpkin butter in the center. Top with a remaining shape and crimp the edges together with a fork. Prick a tiny hole on top of stuffed pumpkin to let steam escape during baking.
- Bake for 12-15 minutes or until cookie is golden brown.
- Remove from oven and let cool for 5 minute and then transfer to cooling rack to cool completely.
- Mix together cream cheese, vanilla and sugar until smooth. Add in 1 teaspoon of milk at a time to form a thick glaze consistency--only using as much milk as you need.
- Drizzle over the pumpkins and let set up for 5-10 minutes and serve.
As much as I love corny Halloween Treats, these Mini Pumpkin Pie Cookies are an elegant way to celebrate the Halloween and appreciated by adults, kids, and middle schoolers who are sick of their moms drawing faces on their pizzas with food–LOL!
For more Halloween Treats and Eats, check out what my friends from Food Network are sharing:
A Mind “Full” Mom: Mini Pumpkin Pie Cookies
Creative Culinary: Halloween Mummy Cupcakes with Espresso Chocolate Cake and Vanilla Buttercream
In Jennie’s Kitchen: Twix Bar Brownies
Devour: 5 Horror and Sci-Fi TV Show-Themed Halloween Bites
The Mom 100: Mummy Cupcakes
Foodtastic Mom: Bourbon Bacon Pumpkin Seeds
Elephants and the Coconut Trees: Mini White Pumpkin Milk Fudge with Dry fruit Filling
Healthy Eats: 6 Lightened-Up Sweets for a Healthier Halloween
Taste with the Eyes: Three Truly Gruesome But Tasty Halloween Recipes
Mom Loves Baking: Pumpkin Cupcakes
Swing Eats: Spooky Halloween Buckeyes
Pinch My Salt: Double Chocolate Pumpkin Cupcakes
FN Dish: When Food Gets in Costume: Edible Takes on Creepy Halloween Things
Featured on Meal Plan Monday.