These super easy pumpkin pie cookies are just like mini-pumpkin pies, but made so fast. Sweet pumpkin, cinnamon, ginger and cloves mixed together makes these a perfect fall treat.
This pumpkin pie cookie recipe is super fast and easy to make with just 10 ingredients and less than 30 minutes to bake them up. The sweet pumpkin flavors makes them a great thanksgiving dessert or fall dessert.
Fun pie themed cookies like these can come in several flavors such as cherry pie cookies, apple pie cookies and lemon meringue cookies. Using pie crust speeds up the process so much.
Not only is this recipe super cute, it's also so easy to make. Using a pre-made pie crust as the cookie base pretty much makes this a no-fail recipe even if you are not a baker.
Ingredients
- Pie Crust - storebought
- Pumpkin puree - canned is fine. Not pumpkin pie filling.
- Evaporated Milk
- Egg
- Vanilla
- Sugar
- Cinnamon
- Cloves
- Ginger
- Water
See recipe card for quantities.
Substitutions & Variations
This is a pretty simple recipe, so there aren't a lot of changes possible. But, if you are looking for some substitutions or variations, here are some things we have tried.
- Pumpkin pie spice - instead of using cinnamon, cloves and ginger you can 1 teaspoon of pumpkin pie spice.
- Add some toppings - make these even more delicious by adding a dollop of whipped cream on top of each cookie when you serve them.
- Add a cookie top - you can make a lattice work (like in these apple pie cookies) if you want a top on them.
If you love pumpkin desserts try this no bake pumpkin pie, pumpkin cake balls or pumpkin rice krispie treats also.
How To Make Pumpkin Pie Cookies
Follow along with these easy step-by-step directions to make a batch of your own homemade pumpkin pie cookies.
Step one: Preheat the oven to 375 degrees Fahrenheit and line baking sheet with parchment paper or spray with non-stick spray.
Step two: In a bowl, combine pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon and cloves. Whisk until well combined.
Step three: Unroll the pie crusts and use a 3 inch cookie cutter to cut as many rounds as possible. Reroll scraps and cut until all is used.
Step four: using a 2.5 or smaller round cookie cutter, remove the center of half of the 3 inch rounds-creating outside edges. Reroll scraps and cut. Getting equal amounts of outside edges and 2.5 in rounds.
Step five: In a small bowl, combine egg and water to make egg wash. Brush each 2.5 in round with the egg wash.
Step six: Top each 2.5 in round with the outside edge piece and then secure by brushing with more egg wash.
Step seven: Spoon pumpkin mixture into the center of each cookie and bake for 12 - 15 minutes.
Hint: don't overbake the cookies - the edges should just be starting to brown when you remove them from the oven. The center will continue to set and cook as they cool.
Recipe Tips for Success
- Don't overfill - make sure to not add too much pumpkin mixture on each cookie or it will spill out and over the edges of the cookie.
- Use a fluted cookie cutter - for the 3 in cookie cutter, use a fluted (or jagged edged) one so that you get the little pinched edges that resemble a pie crust.
Storage
You can store these cookies for 3 - 5 days in the refrigerator in an airtight container. Or, freeze them for up to 6 months.
Pumpkin Pie Cookies
Equipment
- Baking Sheet
- Mixing bowl
- Whisk
- Measuring spoons and cups
- 2.5 in Round Cookie Cutter
- 3 in Round Cookie Cutter
Ingredients
- 2 Pie Crusts storebought
- 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 tablespoon Water
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a bowl, combine 1 cup pumpkin puree, ¾ cup evaporated milk, 1 egg, ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon cloves, 1 teaspoon vanilla and ⅓ cup sugar.
- Whisk mixture until well combined.
- Unroll the pie crusts and use a 3 in round cookie cutter to cut out dough. Reroll scraps until everything is used.
- Next, use a 2.5 in or smaller round cookie cutter and remove the center of half of the rounds. Reroll scraps and continue cutting until all dough is used.You should have equal amounts of 2.5 in solid rounds and 3 in outer edges.
- In a small bowl combine egg and 1 tablespoon of water. Use a pastry brush to brush the egg wash over the surface of each solid round.
- Top the rounds with the outer edges you cut out and then use egg wash to secure them all togetehr.
- Spoon about a teaspoon of pumpkin mixture into the center of each cookie.
- Bake for 12 - 15 minutes or until edges are golden brown.
Notes
- Don't overfill cookies with pumpkin mixture or it will spill out and over the edges.
- Don't overbake, cookies will continue cooking a little as they cool down.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
