Go Back
–+ servings
Pumpkin pie cookies sitting in a stack on a white plate.

Pumpkin Pie Cookies

These cute and easy pumpkin pie cookies are basically mini pumpkin pies shaped in cookie form. Ready to make in under 30 minutes, these are a perfect fall or thanksgiving treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 93 kcal

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

Tips
  • 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.
Storage
You can store these for 3 - 5 days in an airtight container in the fridge.  Or, freeze them up to 6 months.

Nutrition

Calories: 93kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 9mgSodium: 70mgPotassium: 62mgFiber: 1gSugar: 4gVitamin A: 1.618IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Subscribe for More!Join our Newsletter for more dessert recipes!

Nutrition information provided is just an estimate and may vary based on specific ingredients used.