This Pumpkin pie-cookie hybrid, which starts with Betty’s sugar cookie mix, bakes in your muffin tin and yields 24 small pumpkin pies with just 25 minutes of preparation time.
A creamy pumpkin filling and a sweet crumbly topping top off the buttery sugar cookie crust. You (or your family) may decide after making these simple pumpkin pie cookies that they deserve a permanent place in your fall baking lineup!
Ingredients For Pumpkin Pie Cookies Recipe
Cookies that resemble pumpkin pie are just as tasty as the real thing but cuter! Once you master making homemade pie crust, they’re actually fairly simple to make. Make this meal quick and simple by using store-bought ingredients!
1. For The Crust
- All-purpose flour, 2 1/2 cups.
- 1/2 teaspoon of salt
- Cold, diced, 3/4 cup (1.5 sticks) butter.
- 1/2 cup of iced water.
- 1 teaspoon of apple cider vinegar
2. For The Filling
- 1 CUP or half of a 15-oz can, of pumpkin purée.
- brown sugar, 14 cups.
- maple syrup, two tablespoons.
- 1/2 tsp. pumpkin spice
- 1/2 teaspoon of cinnamon, ground.
3. For brushing
- 1 egg yolk with 1 teaspoon water, beaten.
- For sprinkling, use light brown sugar.
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For a double-crust pie, you can use a ready-made pie pastry. Use 1 cup of well-drained homemade pumpkin puree for best results. For a spicier filling, swap out the ground cinnamon with more pumpkin pie spice.
Equipment Needed To Make Pumpkin Pie Cookies
The following gear has to be prepared:
- A big basin to hold the pie crust.
- Measuring spoons and cups.
- For the filling, use a medium bowl.
- A fork.
- A rolling pin and two pieces of parchment paper for baking.
- 2-4 inch cookie cutter in diameter.
- Pastry tool.
Direction For Pumpkin Pie Cookies
1. Making The Pie Crust
Salt and flour should be combined thoroughly in a bowl.
Crumbs will appear after adding the butter. One tablespoon at a time, pour the ice-cold water and vinegar into the bowl from the measuring jug.
Push the pastry into a ball after giving it a quick, light stir with your fingertips to bring it together. Wrap in foil, slightly flatten and chill for at least one hour.
2. Prepare The Filling
Easy to make the filling: Simply combine all the filling ingredients in a medium bowl and stir to a smooth consistency.
3. Put The Cookies Together
Set the oven to 350 degrees Fahrenheit and prepare two baking sheets before you begin to make the cookies. Create a thin (1/8 to 14 inch) rectangle out of the pastry.
Cut out circles with a round cookie cutter that are about 2 12 inches in diameter (you can use other shapes, which are incredibly cute but a little more difficult to handle).
One spoonful of filling should be placed in the center of each pastry round. With an empty pastry round, top off each filled pastry circle.
Make three tiny incisions on top and use the back of a fork to seal the edges. Egg wash should be lightly applied before adding light brown sugar.
4. Bake The Cookies
The cookies should bake for 20 to 25 minutes, or until brown. If you’d like, sprinkle icing sugar over them to give them a lovely appearance.
Remove the cookies from the baking pan and place them on the cooling rack to finish cooling after 10 minutes of cooling on the cookie sheet on a rack.
Nutritional Facts Of Pumpkin Pie Cookies
130 calories, 7g of total fat, 1g of protein, 17g of total carbs, and 10g of sugars.
The cookie serving size is 1.
- 130 calories.
- 60 calories come from fat.
- 7g of total fat, or 10%.
- 3 g, or 16 percent, are saturated fats.
- 1g of trans fat.
- 15% cholesterol in 15 mg.
- 4% of 100 mg of sodium.
- 30 milligrams of potassium at 1 percent.
- 17 grams of total carbohydrates, or 6%.
- Dietary Fiber: 0% (0g).
- 10g of sugar.
- 1 g protein.
Daily Value In Percentage:
- 10% of vitamin A.
- 0% of vitamin C.
- calcium is not present.
- zero percent iron
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Frequently Asked Questions
1. How should a pumpkin pie be kept?
The pie should be allowed to cool for two to four hours after baking at room temperature. The pie should then be placed in the fridge and wrapped loosely with plastic wrap within 4 hours. Pie can stay in the fridge for two to three days.
2. Why is the filling separating from the crust and why did the top of my pie crack?
There’s a chance the oven rack is too close to the oven’s top heating element. As a result, the filling may “skin” and crack during baking, settle a little bit after cooling, and peel away from the crust.
Overbaking is another factor that could exist. Consider cooking for 5 to 10 minutes less. Additionally, bake the pie in the lowest part of the oven for optimal results.
3. Can pumpkin pie mix be used for pumpkin puree in cookies?
Never use pumpkin purée in place of pumpkin pie filling.
Because the sugar and spice content of pumpkin pie filling varies from can to can, adding it to a bread or muffin recipe might result in a loaf that is too sweet and lacking in flavor. Instead, try this: Purchase pumpkin purée!
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