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 October 27, 2017