Easy Pumpkin Pie Crust Cookies

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.

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Prep Time 10

Total Time 25

Course Dessert

Cuisine American

Servings cookes

Calories 28 kcal

Equipment

3 inch round cutter
2.5 inch round cutter

Ingredients

2 premade pie crusts
1 cup pumpkin puree
¾ cup evaporated milk
1 egg
1 teaspoon vanilla
⅓ cup sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ 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