Every single one of these pumpkin pie cookies is like a mini pumpkin pie – an absolute must-make recipe for the Thanksgiving or Halloween dessert table!
These Pumpkin Pie Cookies are just as delicious as Classic Pumpkin Pie – just a lot cuter!
I first made these out of my love for all things Harry Potter – and Harry does love pumpkin pasties. His were probably savory, AND bigger, but it’s the inspiration that counts, right? So here’s to you Harry – enjoy some pumpkin pie cookies!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Pumpkin pie cookies are just as delicious are the real thing – but much cuter! They’re quite easy to make once you get the hang of homemade pie crust. Use store-bought to make this recipe super quick and easy!
You need:
For the crust
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- ¾ cup (1.5 sticks) cold butter, cubed
- ½ cup ice-cold water
- 1 teaspoon apple cider vinegar
For the filling
- 1 CUP pumpkin purée (that’s HALF of a 15-oz can)
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon pumpkin spice (click here for my homemade pumpkin spice mix)
- ½ teaspoon ground cinnamon
For brushing
- 1 egg yolk, beaten with 1 teaspoon water
- light brown sugar, for sprinkling
Ingredient notes
- you can use ready-made pie pastry for a double crust pie
- homemade pumpkin puree works, use 1 cup well-drained
- use extra pumpkin pie spice in place of the ground cinnamon for a spicier filling
Equipment needed to make Pumpkin Pie Cookies
You need the following equipment ready:
- a large bowl for the pie pastry
- measuring cups and spoons
- a medium bowl for the filling
- a spoon
- a rolling pin and two sheets of baking parchment
- 2 ½ -3 inch diameter cookie cutter
- pastry brush
If you don’t have the right-size cookie cutter, here are some that are perfect for these cookies:
How to make Pumpkin Pie Cookies
Pumpkin Pie Cookies are the cute little version of a classic pumpkin pie: Small rounds of homemade pie crust are filled with a delicious pumpkin filling!
1 – Make pie crust:
Place flour and salt in a bowl and combine well.
Cut in the butter until crumbs form. Combine the vinegar and ice cold water in a measuring jug and add to the bowl, one tablespoon at a time.
Lightly stir with your fingers just until the pastry comes together, then push into a ball. Flatten slightly, wrap in foil and chill for at least 1 hour.
Note: New to making pie crust? I have a tutorial to teach you how to make pie crust the foolproof way!
2 – Make the filling:
Making the filling is EASY: Just combine all ingredients for the filling in a medium bowl and stir until smooth.
3 – Assemble the cookies:
Before you start making the cookies, preheat the oven to 350°F and line two baking sheets.
Roll the pastry into a thin (⅛ – ¼ inch) rectangle.
With a round cookie cutter cut out circles of about 2 ½ inches in diameter (you can use other shapes, which is incredibly cute but a little more difficult to handle).
Spoon about a teaspoon of filling in the middle of one half of the pastry circles. Cover each pastry circle with filling with an empty pastry circle.
Seal the edges with the back of a fork and make three small incisions on top. Lightly brush with egg wash and sprinkle with light brown sugar.
4 – Bake the cookies:
Bake the cookies for 20-25 minutes or until golden.
Cool on the cookie sheet on a rack for 10 minutes, then remove the cookies from the cookie sheet and place on the cooling rack to cool completely.
You can dust them with icing sugar for a pretty look, if you like!
Recipe tips
- make sure your pastry is well-chilled, or your cookies will turn out tough
- you can make these into larger 4-inch hand pies, if you prefer
- work fast when filling the cookies – the quicker you get them into the oven, the flakier your pastry will be
Serving ideas
More Pumpkin Recipes You’ll Love:
Pumpkin Pie Cookies
Recipe details
Equipment
- Bowls
- Measuring Jug
- Cookie Cutter
- Rolling Pin
- Pastry Brush
Ingredients
For the Crust
- 2 ½ cups all purpose flour
- ½ teaspoon salt
- ¾ cup cold butter cubed
- ½ cup cold water
- 1 teaspoon apple cider vinegar
For the Filling
- 1 cup pumpkin purée that's HALF of a 15-oz can
- ¼ cup brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
For Brushing
- 1 egg yolk beaten with 1 teaspoon water
- light brown sugar for sprinkling
Instructions
To Make the Crust
- In a large bowl mix the flour and salt well. Cut in the cold butter until crumbs form. Combine water and vinegar, then add 1 tablespoon at a time to the bowl and stir until pastry comes together. Quickly push the mass into a ball, flatten slightly and wrap in foil. Chill at least 1 hour.
To Make the Filling
- Mix all filling ingredients in a small bowl.
To Assemble
- Preheat the oven to 350°F. Line two baking sheets.
- Roll the pastry into a thin (⅛ – ¼ inch) rectangle. With a round cookie cutter cut out circles of about 2 ½ inches in diameter. Spoon about a teaspoon of filling onto half the circles and cover with the other half. Seal the edges with the back of a fork and make three small incisions on top. Lightly brush with egg wash and sprinkle with light brown sugar.
- Bake for 20-25 minutes or until golden. Cool on the cookie sheet for 10 minutes, then remove to a cooling rack.
Nutrition
More recipe information
P.S: Want more pumpkin recipes?
Len says
Cannot wait to make these cookies! How do you store them? Can they be frozen?
Nora Rusev says
Len, yes, they can be frozen for up to 3 months. Just place them on a rack on the counter to defrost. If you don’t want to freeze them I guess you could store them in an airtight container in the fridge for a couple of days, but they never make it this long at my house, ha!
JC says
Hi, I found this recipe through some BuzzFeed list or another and I’m glad I did. I don’t know if this review helps anyone but I had company coming over and had no time to make the cookie crust so I used puff pastry. I followed the recipe exactly otherwise and it turned out great and tasted like little mini pumpkin pies (I got several “excellent” comments :). The filling is delish. I have a smidge leftover which I will put in my oatmeal for tomorrow’s breakfast.
Nora says
Thank you so much for your review! I’m so, so pleased to hear that you and your guests liked the cookies. And what a great time-saver to use puff pastry! I hope you enjoy your leftover filling in your oatmeal tomorrow morning – I know I sure did 🙂
Claudia @Breakfast Drama Queen says
Wow, this is the greatest idea!! OMG!!
Nora says
Thank you so much Claudia 😀
Baby June says
Oh how adorable! I love this idea!! 😀 pinned it too
Nora says
Thank you so much, and thanks for pinning 🙂
Nora says
Thank you Catalina!
fareseason says
Ooo looks yummy! #IRe-ReadHarryPotterEveryYearAndNot AShamedOfIt
Nora says
Thank you Nicole! Haha, me too! We should make this hashtag a thing 😉
Anne says
OMG Harry Potter? It’s a wonderful series! All of those books, one cannot bear to put them down!
I bet it’s the same with these cookies. Too wonderful to put down. And these photographs… omg… 😀
Nora says
Awwww thank you Anne! I know – whenever I start re-reading Harry Potter I can’t stop until I’m done with every single book 😉
Sarah | Broma Bakery says
I have to say, the one time I tried to make pie cookies it was a HUGE fail. Holes everywhere and apple bits oozing out of the crusties. And I didn’t know you spoke German! 10 points for Gryffindor for that one 🙂
Nora says
Yes, pie cookies are evil! They overflow so quickly but if there’s not enough filling they turn out dry…! Ha! That’s enough to beat Slytherin! 🙂