Mini Pumpkin Pie Cookies
A delicious pumpkin filling is baked between pie dough for a mini pumpkin pie cookie.
Servings: 6
Calories: 165kcal
Ingredients
- 1 sheet frozen pie dough thawed
- ¾ cup homemade pumpkin butter or see note
- 1 ounce cream cheese softened
- ½ tablespoons powdered sugar
- 1-2 tablespoons milk or non-dairy milk, as needed.
Instructions
- Preheat oven to 375 degrees.
- Roll out pie dough to ¼ 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 ½ cup pumpkin puree, 3 tablespoons maple syrup, and ½ 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