Name: Mini Pumpkin Pie Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1 sheet frozen pie dough (thawed); 3/4 cup homemade pumpkin butter (or see note); 1 ounce cream cheese (softened); 1/2 tablespoons powdered sugar; 1-2 tablespoons milk (or non-dairy milk, as needed.)

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Mini Pumpkin Pie Cookies: Flaky pie crust is shaped into mini pumpkins and then stuffed with a homemade pumpkin pie filling for a delicious and festive pumpkin pie cookie.

Confession: I am not a pie person. I don’t really care to eat pie and I rarely make pie. Unless you count Blueberry Pie Bars or Apple Crisp Bars, pie is just not a dessert I crave.

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.

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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 Pies AKA Mini Pumpkin Pie Cookies.

Mini Pumpkin Pies

I took a few short-cuts and used a store bought flaky pie crust and stuffed it with homemade pumpkin butter.

Simple. Easy. A PERFECT Fall Dessert.

How to Make Pumpkin Pie Cookies

Pie Crust

You can use a homemade pie crust, a Gluten Free Pie Crust, or any store-bought pie crust you like. I personally choose to buy an organic pie crust from Whole Foods or Trader Joe’s that has no hydrogenated oils.

Roll the pie dough out on a floured surface, parchment paper, or silmat, to 1/8 inch thick.
Using a pumpkin cookie cutter, cut the pie crust into 12 mini pumpkins.
You can also cut the the dough into circles or squares if desired.

Pumpkin Pie Filling

I used another short-cut and just mixed pumpkin butter with a bit of cream cheese, for a perfectly spiced, egg-free pumpkin pie filling.

However, you can also make your own easy pumpkin pie filling in place of using pumpkin butter.

Pumpkin Pie Filling

1/2 cup pumpkin puree
3 tablespoons maple syrup
1/2 teaspoon pumpkin spice

To Make the Filling for Pumpkin Pie Cookies

Mix together the pumpkin butter (or pumpkin pie filling) with cream cheese until well combined.
This is an optional step, but the cream cheese makes these pumpkin pie cookies that much better.

Assemble Mini Pumpkin Pies

Top half the cut out pie crusts with 1 tablespoon of the pumpkin filling.
Top with the remaining pie crusts.
Crimp the edges with a fork to seal the filling inside the cookie.
Prick the top of each pumpkin pie to allow steam to escape while baking.
Brush the mini pies with buttermilk or egg wash and bake until golden.

Glaze for Pumpkin Cookies

Sift powdered sugar into small bowl.
Slowly whisk in milk, a teaspoon at a time, and whisk until a thin glaze forms.
Once pumpkin cookies have been baked and cooled slightly, drizzle the cookies with the glaze.

Notes on Mini Pumpkin Pies

These pumpkin pie cookies will last at room temperature for 24 hours and in the refrigerator for 3-4 days.
It is best to glaze these mini pies over a baking rack so the glaze will not make the bottom of the pie crust soggy.
The glaze is optional for these mini pumpkin pies.

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Pumpkin Pie Cookies

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