Mini Pumpkin Pie Cookies

Whether you call these mini pumpkin pies or pumpkin pie cookies, you will love to feast on this tiny dessert. Flaky pie crust is shaped into mini pumpkins and then stuffed with a homemade pumpkin pie filling for a delicious and festive mini pumpkin pie.

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

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 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 a 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

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

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 thawed1 sheet frozen pie dough thawed
• 3/4 cup homemade pumpkin butter or see note3/4 cup homemade pumpkin butter or see note
• 1 ounce cream cheese softened1 ounce cream cheese softened
• 1/2 tablespoons powdered sugar1/2 tablespoons powdered sugar
• 1-2 tablespoons milk or non-dairy milk, as needed.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, and 1/2 teaspoon pumpkin spice
• 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.

Nutrition

Calories: 165kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 132mg | Potassium: 95mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1925IU | Vitamin C: 3.7mg | Calcium: 21mg | Iron: 0.9mg

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!