Pumpkin Pie Cookies
This time of year, it’s all about pumpkin and today we are going to talk about Pumpkin Pie Cookies. That’s right. PUMPKIN PIE COOKIES. Cookies and pie together? Yes, we are going there!
These pumpkin pie cookies will take you back to the comforts of holidays with the family when you spent your time enjoying the food and the company (okay, at least you enjoyed the food, right?). I have talked to very few people who don’t have pumpkin pie as a staple in their household during the fall, whether for the holidays or just because it’s pumpkin season!
Pumpkin pie cookies are great, especially if you like your desserts in moderation. As a pumpkin pie fan myself, I confess to taking a slice of pie that may or may not have been just a little too big from time to time. That’s why these pumpkin pie cookies are so perfect. I can keep my portions low, or I can enjoy however many I want!
WHY IT WORKS:
- Pumpkin Pie Cookies are easy to transport to any pot-luck or party as a bonus treat, but delicious enough to serve as a main dessert.
- These pumpkin pie cookies can be topped with icing or served without icing at all.
RECIPE VARIATIONS:
- Add different toppings if you like your pumpkin pie a little different. Go crazy with toppings, the kids will love it.
- You can use an alternative milk such as soy or almond to make your pumpkin pie dairy free.
PUMPKIN PIE COOKIES RECIPE INGREDIENTS
- Pillsbury pie crust
- Pumpkin pie filling (Libby’s pumpkin filling, 2 eggs, 1 can of evaporated milk)
Cream cheese frosting – Use this easy cream cheese frosting recipe
First, start by making your pumpkin pie filling if needed. Roll out your pie dough on a little bit of flour. Use a circle cut out and cut out circles in the pie crust.
Place each circle in one cupcake holder. Make sure you spray it beforehand with pam. I use Pam baking spray. Repeat until all cupcake holes are filled. Now spoon in about 1 tablespoon of pumpkin pie filling into each pie cup.
Bake in the oven at 375 for about 20 minutes or until the pie around the edges is golden brown.
While it is baking, you can whip up your cream cheese frosting.
Once done cooking, take out and cool down. Then spoon about 1 tablespoon of icing on top of each pie cookie bite. Enjoy!
Check Out Our Other Pumpkin Recipes:
- Pumpkin Slab Pie On A Cookie Sheet (Feeds A Crowd!)
- Pumpkin Spice Creamer
- Pumpkin Coffee Cake
- Easy Pumpkin Cinnamon Rolls
- Pumpkin Muffin Recipe
- Pumpkin Dip
Feel free to scroll thorough all of our Pumpkin Recipes!
Pumpkin Pie Cookies
Ingredients
- 1 Pillsbury pie crust
- 1 Pumpkin Pie Filling (Libby's pumpkin filling, 2 eggs, 1 can of evaporated milk)
Instructions
- First, start by making your pumpkin pie filling if needed.
- Roll out your pie dough on a little bit of flour. Use a circle cut out and cut out circles in the pie crust.
- Place each circle in one cupcake holder.
- Make sure you spray it beforehand with pam. I use Pam baking spray. Repeat until all cupcake holes are filled.
- Now spoon in about 1 tablespoon of pumpkin pie filling into each pie cup.
- Bake in the oven at 375 for about 20 minutes or until the pie around the edges is golden brown
Notes
Nutrition
