Mini Pumpkin Pie Cookies
A delicious pumpkin filling is baked between pie dough for a mini pumpkin pie cookie.
sheet frozen pie dough
homemade pumpkin butter
or see note
or non-dairy milk, as needed.
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.
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.
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.
Mini Pumpkin Pie Cookies https://amindfullmom.com/mini-pumpkin-pie-cookies/ October 27, 2017