Mini Pumpkin Pie Cookies

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

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 165 kcal


  • 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.


  1. Preheat oven to 375 degrees.
  2. Roll out pie dough to 1/4 inch thick and cut into 12 equal shapes (I did pumpkins), using a cookie cutter or knife.
  3. Mix together the pumpkin butter and cream cheese until well combined. 

  4. On 6 of the pie crust shapes, place 1 tablespoon pumpkin butter in the center. 

  5. 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.

  6. Brush with egg wash or buttermilk to get mini pies extra golden. 

  7. Bake for 12-15 minutes or until cookie is golden brown.
  8. Remove from oven and let cool for 5 minute and then transfer to cooling rack to cool completely.

For Glaze

  1. 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.

  2. Drizzle over the pumpkins and let set up for 5-10 minutes and serve.

Recipe Notes

Instead of pumpkin butter, mix together: 

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.