Mini Pumpkin Pie Cookies

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

A delicious pumpkin filling is baked between pie dough for a mini pumpkin pie cookie. 

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Mini Pumpkin Pie Pastries, Pumpkin Pie Cookies

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 6

Calories: 165kcal

Author: Kristen Chidsey

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

Instead of pumpkin butter, mix together: 

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

Nutrition Facts

Mini Pumpkin Pie Cookies

Amount Per Serving

Calories 165 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 3g 15%

Cholesterol 5mg 2%

Sodium 132mg 6%

Potassium 95mg 3%

Total Carbohydrates 18g 6%

Dietary Fiber 1g 4%

Sugars 3g

Protein 2g 4%

Vitamin A 38.5%

Vitamin C 4.5%

Calcium 2.1%

Iron 4.8%

* Percent Daily Values are based on a 2000 calorie diet.