Mini Pumpkin Pie Cookies
A Mind Full Mom
A Mind Full Mom
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  • 20 mins Cook time: 15 mins Total time: 35 mins Serves: 6 Ingredients
  • 1 sheet frozen pie dough, thawed ¾ cup homemade pumpkin butter 1 ounce cream cheese, softened 2 tablespoons powdered sugar ½ teaspoon vanilla extract 1-2 tablespoons milk (or non-dairy milk), as needed. Instructions Preheat oven to 375 degrees. Roll out pie dough to ¼ inch thick and cut into 12 equal shapes (I did pumpkins), using a cookie cutter or knife. On 6 of the shapes, place 1 tablespoon pumpkin butter in the center. Top with a remaining shape and crimp the edges together with a fork. Prick a tiny hole on top of stuffed pumpkin to let steam escape during baking. Bake for 12-15 minutes or until cookie is golden brown. Remove from oven and let cool for 5 minute and then transfer to cooling rack to cool completely. Mix together cream cheese, vanilla and sugar until smooth. Add in 1 teaspoon of milk at a time to form a thick glaze consistency--only using as much milk as you need. Drizzle over the pumpkins and let set up for 5-10 minutes and serve. 3.5.3208



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