Pumpkin Pie Cookies

Pumpkin Pie Cookies




  • 1 package refrigerated pie crust (2 rolls)

  • 1 can of pumpkin (15 ounce)

  • ¼ cup sugar (feel free to add more)

  • 2 eggs

  • 1 tsp water

  • 2 tsp sugar for dusting

  • ½ tsp cinnamon


Preheat the oven to 350 degrees.

Put pumpkin into a medium bowl along with sugar, cinnamon and 1 egg, mix well

Whisk together the other egg and water, then set this aside

Roll out 1 sheet of refrigerated pie crust and using a cookie cutter, cut out as many pieces as you can. Note: Using a slightly larger cookie cutter for the top works best. We used 2.75” for the bottom and 3” for the top.

Using a knife or pizza cutter cut the tops into strips and set aside

Brush the egg wash around the sides of the bottom half of the cookie and place a spoonful of pumpkin mixture in the center

Place the strips of pie crust across the top of each cookie, you can use a spoon to mash the edges down.

Use the egg wash to coat the top of the cookies and sprinkle with sugar

Place cookies on a greased baking sheet and place in the oven for 20 to 25 minutes or until golden brown.

Note: One small can of pumpkin should be enough filling to use two boxes of refrigerated pie crust.

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