Pumpkin Pie Cookies - Fun Holiday Dessert Recipe | Savory Nothings (2024)

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 asClassic 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 ½cupsall purpose flour

• ½teaspoonsalt

• ¾cup(1.5 sticks) cold butter,cubed

• ½cupice-cold water

• 1 teaspoon apple cider vinegar

For the filling

• 1CUPpumpkin purée (that’s HALF of a 15-oz can)

• ¼cupbrown sugar

• 2tablespoonsmaple syrup

• ½ teaspoon pumpkin spice (click here for my homemade pumpkin spice mix)

• ½teaspoon ground cinnamon

For brushing

• 1eggyolk, 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

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.

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

Printable recipe

P.S: Want more pumpkin recipes?

Click here for our collection of 14 canned pumpkin recipes →