A delicious pumpkin filling is baked between pie dough for a mini pumpkin pie cookie.
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.
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.
Instead of pumpkin butter, mix together: