Pumpkin pie crust cookies taste like mini pumpkin pies with every bite. These easy pie crust pumpkin cookies are made with pie crust, pumpkin puree, evaporated milk, and fall flavors.
Easy Pumpkin Pie Crust Cookies
There’s nothing better than enjoying the warm and cozy flavors of pumpkin pie during the fall season. It’s a staple for us. With every bite of these cookies, you get the taste of pumpkin pie.
Why You’ll Love this Pie Crust Pumpkin Cookies Recipe
- These cookies bring you the flavor of pumpkin pie in mini dessert form.
- Pie crusts are used as a shortcut for quick and easy cookies.
- Just like with the pie crust poptarts, the premade pie crust creates a soft flakey crust.
- They are great for entertaining and serving up as a Thanksgiving dessert.
- Kids will love the grab and go mini pumpkin pie treats.
Ingredients Needed:
Pie Crusts: Use pie crust for the base of the cookies.
Pumpkin Puree: Only use puree, not pie filling.
Seasonings: Sugar, vanilla, cinnamon, ginger, and cloves.
How to make pumpkin pie cookies
To make the pumpkin filling: Whisk the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger, and cloves together.
Use a round cutter to cut out circles from the pie crust. This one was about 3 inches.
Cut out as many as you can. Roll out the leftover scraps and cut as many as you can. We were able to get around 24 cookies.
Use a smaller cutter (about 2.5 inches) to cut the cookies again. This is how we will make the sides of the cookies and give them an edge.
To do this: lay out the larger rounded cookies, and top them with the egg wash mix (egg and water), then set the edges on top. Brush with a coat of egg wash.
Lastly, Add a teaspoon of the pumpkin puree to the center of each cookie and bake.
Substitutions & Variations
- Do not use pumpkin pie filling. The cookies will not turn out.
- Once the cookies are cool, you can top them with a little bit of whipped cream if you want.
How to store
Place the pumpkin pie filled cookies in an airtight container and store them in the fridge for up to 3 days.
More fall recipes you might like:
Easy Pumpkin Pie Crust Cookies
Equipment
- 3 inch round cutter
- 2.5 inch round cutter
Ingredients
- 2 premade pie crusts
- 1 cup pumpkin puree
- 3/4 cup evaporated milk
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 egg + 1 tablespoon water
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet (you may need 2) with parchment paper.
- Whisk the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger, and cloves together.
- Carefully unroll the pie crusts. Using a 3 inch round cutter (preferably one with rounded edges), cut out as many pieces as possible. Save the scraps and reroll as many times as possible to get the most amount of rounds.
- Using a 2.5 or similar size round cutter, remove the center out of half the pie crust rounds. Save those scraps and reroll again until all the dough has been used.
- Layout the full rounds as the bottom piece on the prepared parchment.
- In a small bowl, combine the egg and water to create the egg wash. Using a pastry brush, lightly brush the entire surface of the pie crust.
- Top with the remaining pie crust outer edge pieces and use the egg wash to secure the pieces together. Brush the top pieces with a light coat of egg wash.
- Spoon about a teaspoon of the pumpkin mixture into the center of each pie cookie.
- Bake 12-15 minutes or until the edges are just beginning to brown
- Set aside and let rest to cool.
Notes
- Do not use pumpkin pie filling. The cookies will not turn out.
- Cookies can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. For best results, calculate these on your own.
