Pumpkin Pie Cookies
These Pumpkin Pie Cookies are like a mini pumpkin pie. It has all the delicious flavors of a pumpkin pie but can be held in your hand.
Servings: 24
Calories: 94kcal
Ingredients
For the Cookies:
- 1 pkg Refrigerated Pie Crust 2 crust in the package, defrosted
- 1 cup Pure Pumpkin
- 1/4 cup Brown Sugar
- 2 Tbsp Honey
- 1/2 tsp Cinnamon
- 1/2 tsp Pumpkin Pie Spice
For Topping:
- 1 Egg Beaten
- 1/4 cup Brown Sugar
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium size mixing bowl, stir together the pumpkin, brown sugar, honey, cinnamon and pumpkin pie spice.
- Roll one of the pie crust onto a cutting board or a flat working surface. Use a 2 1/2 inch cookie cutter to cut the pie crust into circles.
- Place approximately 1 teaspoon of the pumpkin filling in half of the circles and then place the other circles on top. Seal the edges of each of the cookies with the back of a fork and then gently make 3 incisions on top of each cookie (this will allow the top crust to sink as the cookies bake). Then place each cookie on a baking sheet.
- Brush the top of the cookies with the beaten egg and sprinkle the brown sugar on top generously.
- Bake the cookies for 20-25 minutes until the cookies are golden brown. Let the cookies sit for 10 minutes and then move the cookies to a cooling rack to cool completely.
Notes
Make sure to keep your pie crust chilled until you are ready to assemble the cookies and work quickly when assembling the cookies so that the cookies are not tough.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 62mg | Potassium: 45mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1599IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg
