How to Make Pumpkin Pie Cookies for Fall
Learn how to make pumpkin pie cookies for fall that are inspired by Crumbl style cookies. These are perfect for fall gatherings, Halloween and Thanksgiving.
More Fall Pumpkin Desserts: Pumpkin Cinnamon Rolls, Pumpkin Chocolate Chip Muffins, and Pumpkin Cake Balls.
What Are Pumpkin Pie Cookies?
Pumpkin Pie Cookies are a delightful fusion of two beloved desserts: pumpkin pie and cookies (my favorite dessert). These scrumptious treats combine the rich, spiced flavors of pumpkin pie with the convenience and portability of cookies, making them the perfect fall dessert. Imagine biting into a soft, buttery cookie with a luscious pumpkin filling that’s delicately spiced with cinnamon, ginger, and cloves. Whether you’re a fan of pumpkin pie or just love cookies, these Pumpkin Pie Cookies are sure to become a favorite in your household.
Why You’ll Love This Recipe
Unique Flavor Profile
Pumpkin Pie Cookies offer a unique flavor profile that stands out from traditional cookies. The combination of pumpkin puree, evaporated milk, and a blend of warm spices creates a rich, creamy filling that contrasts beautifully with the crisp, flaky pie crust. Each bite delivers a perfect balance of sweet and spicy, with a hint of vanilla that ties everything together. These cookies are not just a treat for the taste buds but also perfect to cure a pumpkin pie craving without having to have a big slice of pumpkin pie.
Easy to Make
Despite their sophisticated flavor, Pumpkin Pie Cookies are incredibly easy to make. With premade pie crusts and a simple pumpkin filling, you can whip up a batch in no time. The recipe is straightforward and requires minimal prep time, making it perfect for both novice bakers and seasoned pros. Plus, the process of cutting out and assembling the cookies is fun and can be a great activity to do with kids. In just a few steps, you’ll have a batch of delicious cookies ready to enjoy or to take with you to fall holiday gathering.
Ingredients
Here are all of the ingredients need to make pumpkin pie inspired cookies:
- 2 premade pie crusts
- 1 cup pumpkin puree (NOT pie filling)
- ¾ cup evaporated milk
- 1 egg
- 1 teaspoon vanilla
- ⅓ cup sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 egg + 1 tablespoon water for an egg wash
How to Make Pumpkin Pie Cookies
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit. Line your baking sheets with parchment paper and set them aside.
- Prepare the Filling: In a small bowl, combine 1 cup pumpkin puree, ¾ cup evaporated milk, 1 egg, 1 teaspoon vanilla, ⅓ cup sugar, ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon cloves. Whisk until well combined.
- Prepare the Pie Crusts: Carefully unroll the premade pie crusts. Using a 3-inch round cutter, cut out as many pieces as possible. Reroll the scraps to cut out more rounds.
- Create the Cookie Shapes: Using a 2.5-inch round cutter, cut out the center of half of the pie crust rounds. Save the scraps and reroll as needed until all the dough is used.
- Assemble the Cookies: Lay out the full rounds on the prepared parchment paper. In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the entire surface of the pie crust rounds with the egg wash.
- Add the Filling: Spoon about 1 teaspoon of the pumpkin mixture into the center of each pie cookie.
- Top and Seal: Place the outer edge pieces (with the center cut out) on top of the filled rounds. Use the egg wash to secure the edges together, then brush the tops with a light coat of egg wash.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are just beginning to brown.
- Cool and Store: Allow the cookies to cool completely before storing them in an airtight container in the fridge for up to 3 days.
Where to Take or Use This Recipe
Pumpkin Pie Cookies are perfect for a variety of occasions:
- Holiday Gatherings: Bring these cookies to Thanksgiving or Christmas celebrations. They’re sure to be a hit and a conversation starter.
- Fall Festivals: These cookies are great for fall-themed events like harvest festivals, pumpkin patches, and Halloween parties.
- Potlucks and Parties: Share these unique treats at potlucks, family gatherings, or office parties. They’re portable, easy to serve, and will stand out among the usual desserts.
Variations to Try
- Chocolate Drizzle: Add a touch of decadence by drizzling melted chocolate over the top of the cookies after they’ve cooled.
- Nutty Twist: Sprinkle finely chopped pecans or walnuts into the pumpkin filling for an added crunch and flavor.
- Spice Mix: Experiment with different spices like nutmeg or allspice to customize the flavor profile to your liking.
- Mini Tarts: Instead of cutting out cookies, use a mini muffin tin to create pumpkin pie tartlets. Press the pie crust into the tins and fill with the pumpkin mixture.
Can These Cookies Be Stored or Made Ahead?
Yes, Pumpkin Pie Cookies can be stored and made ahead:
- Storage: Store the cookies in an airtight container in the fridge for up to 3 days. This helps keep the filling fresh and the crust crisp.
- Freezing: You can freeze the unbaked assembled cookies. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, add a few extra minutes to the baking time.
- Making Ahead: Prepare the pumpkin filling a day ahead and store it in the fridge. Assemble and bake the cookies fresh when you’re ready to serve.
Common Questions About Pumpkin Pie Cookies
Can I Use Homemade Pie Crust?
Absolutely! While premade pie crusts save time, homemade pie crust can enhance the flavor and texture of the cookies.
Can I Make These Gluten-Free?
Yes, you can make these cookies gluten-free by using a gluten-free pie crust. Ensure all other ingredients are also gluten-free.
How Can I Prevent the Cookies from Getting Soggy?
To prevent soggy cookies, ensure the pumpkin filling isn’t too runny. You can also pre-bake the bottom crusts for a few minutes before adding the filling and top crust.
Pumpkin Pie Cookies
Ingredients
- 2 premade pie crusts
- 1 c pumpkin puree NOT pie filling
- ¾ c evaporated milk
- 1 egg
- 1 t vanilla
- ⅓ c sugar
- ½ t cinnamon
- ¼ t ginger
- ¼ t cloves
- Egg + 1 T water for an egg wash
Instructions
- Preheat the oven to 375 degrees. Line your baking sheet(s) with parchment 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 the rounded edges), cut out as many pieces as possible. Save the scraps and reroll as many times as possible to get the most amount of 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 are 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.
Notes
Conclusion
Pumpkin Pie Cookies are a delightful and unique treat that captures the essence of fall in every bite. Easy to make and perfect for any occasion, they’re sure to become a favorite in your home. Whether you’re a seasoned baker or just starting out, this recipe is approachable and fun to make. Try these cookies today and share the joy with your friends and family.
Don’t forget to leave a comment below with your experience making these cookies and any variations you tried. Share this recipe with others who love fall desserts and be sure to follow us for more delicious recipes!
More Fall Recipes to Try:
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
