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.
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.
More Pumpkin Recipes
- Instant Pot Pumpkin Cheesecake
- Healthy Pumpkin Muffins
- Healthy Pumpkin Cream Cheese Bread
- Harvest Quinoa Salad with Pumpkin Vinaigrette
- Homemade Pumpkin Butter
Pumpkin Pie Cookies
Mini Pumpkin Pie Cookies
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.
Instructions
- Preheat oven to 375 degrees.
- Roll out pie dough to 1/4 inch thick and cut into 12 equal shapes (I did pumpkins), using a cookie cutter or knife.
- Mix together the pumpkin butter and cream cheese until well combined.
- On 6 of the pie crust 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.
- Brush with egg wash or buttermilk to get mini pies extra golden.
- 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.
For Glaze
- Sift powder sugar and then slowly whisk 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.
Notes
- 1/2 cup pumpkin puree
- 3 tablespoons maple syrup
- 1/2 teaspoon pumpkin spice
Nicole says
Those are adorable and look so easy to make! These would be so great to add to the Thanksgiving dessert table for those who can’t manage a whole slice of pie after the huge meal! 🙂
Kristen Chidsey says
They are so easy!! And yes, Nicole, what a great idea to have these instead a of huge slice of pie 🙂
Jill says
I am not a pumpkin pie fan either but I could totally get on board with these. I like the idea of a pumpkin butter filling and these are just so cute!
Kristen Chidsey says
Thanks Jill! I bet your would love these!
Marye says
This look so delicious, I love that they’re filled with pumpkin! YUM!
Kristen Chidsey says
Thanks Marye!
Taylor says
Kristen – this is SUCH a genius idea!!! I love pumpkin pie but I feel like it gets old enjoying it the same old way over and over. These are such a fun twist and seem super easy. Going to hopefully make these before pumpkin season is over!
Kristen Chidsey says
I hope you DO make them and enjoy every morsel!
Cynthia | What A Girl Eats says
What a clever idea! Perfect for when you want just a little bit of pie!
Kristen Chidsey says
Exactly!
Lise - Mom Loves Baking says
Tasty, cute AND easy = triple threat! Can’t wait to try these. Happy Halloween!
Kristen Chidsey says
Love that you view these as a triple threat! ENJOY!
allie @ Through Her Looking Glass says
Dear Kristen, these are such adorable and tasty little fall cookies. I love that you made them with your son. It’s not expensive to makes sweet memories like this, it just takes time. (And a sprinkle of love thrown in.) Have a beautiful weekend my friend! XO
Kristen Chidsey says
Time is often the best gift too, isn’t it my friend?
Taylor Kiser says
These are so cute! And great for pie portion control! lol
Kristen Chidsey says
Totally perfect for portion control!
Maria says
So so cute!
Kristen Chidsey says
Aren’t they Maria 😉
Allison - Celebrating Sweets says
This is such a creative idea! Perfect for Thanksgiving!
Kristen Chidsey says
Thanks Allison!