Print
Pumpkin Pie Cookies
Linzer-style cookies with a pumpkin pie twist.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 cookies
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.