Christmas
Recipe, Desserts, Thanksgiving
Spiced Pumpkin Pie Cookie Recipe for Cozy Fall Vibes
These Pumpkin Pie Cookies are everything you love about pumpkin pie but in a fun, bite-sized form!
Made with ready-made pie crust, these little treats look just like mini pumpkin pies, but flat like a Linzer cookie, and with all the cozy fall flavors you crave.
The best part?
They taste exactly like pumpkin pie, but you don’t need a fork!
Jump to Recipe
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These cookies are the perfect combination of sweet, spiced, and flaky, making them a great option for Thanksgiving desserts or a fall potluck at work.
If you’re a pumpkin pie lover, these cookies will become your new fall favorite!
Difficulty: Easy
Prep time: 15 minutes
Bake time: 12-15 minutes
Servings: 24 cookies
Ingredients for Pumpkin Pie Cookies
- 2 premade pie crusts – Use storebought or make your own.
- 1 cup pumpkin puree (NOT pie filling)
- ¾ cup evaporated milk
- 1 egg
- 1 tsp vanilla
- ⅓ cup sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp cloves
- Egg + 1 Tbsp water for an egg wash
Pumpkin Pie Cookies Directions
- Preheat the oven to 375 degrees. Line your baking sheet(s) with parchment paper and set aside.
- In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger, and cloves. Whisk to combine.
- Carefully unroll the pie crusts. Using a 3-inch round cutter (preferably one with fluted edges), cut out as many pieces as possible. Save the scraps and reroll as many times as possible to get the most 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. Half should be a full round piece. The other half should be just the outside edge.
- Lay out 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 in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.
- Allow to cool.
More Delicious Fall Treats
FAQs about Mini Pumpkin Pie Cookies
How long will these cookies last?
Stored in an airtight container, these cookies will stay fresh for about 3-4 days—if you and the kids can resist eating them!
What kind of pie crust should I use?
I use ready-made pie crust for convenience, but you can totally use homemade if you’re feeling ambitious. Just make sure it’s rolled out nice and thin!
Can I make these ahead of time?
You bet! These cookies are perfect for making ahead. Just store them in an airtight container in the fridge for up to 3 days, and they’ll be ready to go when you need them for your fall potluck or Thanksgiving feast.
Can I freeze these cookies?
Yes, you can! Freeze the baked cookies in an airtight container for up to 2 months. When you’re ready to enjoy them, just let them thaw at room temperature.
Can I use a different filling?
Totally! If you’re not feeling pumpkin, you can swap the filling for apple butter, sweetened cream cheese, or even a fruit jam. Get creative!
Pumpkin Pie Cookies
Linzer-style cookies with a pumpkin pie twist.
Ingredients
- 2 premade pie crusts
- 1 cup pumpkin puree NOT pie filling
- ¾ cup evaporated milk
- 1 egg
- 1 tsp vanilla
- ⅓ cup sugar
- ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp cloves
- 1 Egg + 1 Tbsp water for an egg wash
Instructions
-
Preheat the oven to 375 degrees. Line your baking sheet(s) with parchment paper and set aside.
-
In a small bowl, combine the pumpkin, evaporated milk, egg, vanilla, sugar, cinnamon, ginger and cloves. Whisk to combine.
-
Carefully unroll the pie crusts. Using a 3-inch round cutter (preferably one with a fluted edge), cut out as many pieces as possible. Save the scraps and re-roll as many times as possible to get the most rounds.
-
Using a 2.5 or similar size round cutter, remove the center out of half the pie crust rounds. Save those scraps and re-roll again until all the dough has been used. Half should be a full round piece. The other half should be just the outside edge.
-
Lay out 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 in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.
-
Allow to cool.
Recipe Notes
Cookies can be stored in an airtight container in the fridge for up to 3 days.
These Pumpkin Pie Cookies have all the warm, spiced flavors of fall in a cute, portable form that’s perfect for sharing.
Whether you’re hosting Thanksgiving or just looking for something fun to bring to your next fall gathering, these cookies are sure to be a hit.
For more pumpkin-filled goodness, don’t forget to check out my Pumpkin Streusel Muffins and Mini Pumpkin Bundt Cake—both are perfect additions to your fall baking lineup
Save this Pumpkin Pie Cookie recipe for your next fall gathering
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