Mini Pumpkin Pie Cookies
This post was sponsored by Annie’s Homegrown.
I made the cutest, lil pie cookies!
Last week I put pie on toast and today I put pie in cookie form.
Next week on the blog we will be launching into Holiday Cookie Week, so get out yo Christmas sweaters and Josh Groban holiday pandora stations. I’m pumped. I’ll be sharing a bunch of different holiday cookie recipes with you!
So this here pumpkin pie cookie recipe is like a pre-cookie week cookie recipe. And it’s a good fusion of Thanksgiving and Christmas…since I see pumpkin pie more as a Thanksgiving thing. But all cookies are fair game for Christmas cookie exchanges whether they have pumpkin or not. Ya know? Variety is king for Christmas cookie exchanges.
I really wanna make a creative, super doughy snickerdoodle cookie recipe. GONNA HAPPEN.
But for now we’ve got pie cookies. The crust for these cute, lil pumpkin pies is sugar cookie dough.
I used Annie’s refrigerated Vanilla Sugar Cookie Bake & Share Dough because the cookies taste great alone and they are an excellent canvas for Christmas cookie creativity. Also, Annie’s products are organic. While I love all cookies, if you are someone who likes having an organic cookie option…Annie’s makes that possible for ya.
If you’re interested in winning a year supply of Annie’s baking yumminess, they are hosting a #BunnyBakeOff on IG where you could win by sharing your most delicious baking recipe that is made with Annie’s Baking products and tagging it @annieshomegrown, #bunnybakeoff and#contest in the main post caption. You can get all the specific details for entering to win on my IG today.
For these cookies, you press cookie dough into a muffin tin, fill them with pumpkin pie filling, and top with whipped cream. They are a bit more labor intensive than your typical cookie…but this is Christmas! Go big or go home!! (and if you’re going home, swing by somewhere and get a hot chocolate because that sounds cozy and fa la la la laaa la la la laaa.)
Mini Pumpkin Pie Cookies
Yield: 24 mini muffin tin pumpkin pies (or ~15 regular muffin tin pies)
Prep Time: 15 minutes (+30 min chill time)
Cook Time: 15 minutes
Total Time: 1 hour
whipped cream to top
Get a small muffin tin (or regular muffin tin) and press cookie dough balls into a pie crust shape into each. If you use a small muffin tin, you won't need an entire cookie dough ball. Place cookie dough lined muffin tin in the freezer for 30 minutes (i know...cookie recipe are annoying when you have to freeze the dough...sorry!).
Preheat oven to 350ºF. In a large bowl, combine all remaining ingredients to make your pumpkin pie filling. Scoop pumpkin pie filling into the frozen cookie dough cup. Bake for 15 minutes.
Allow to cool for 30 minutes before trying to remove them from the muffin tin. If the top part of the cookie breaks off the bottom, just press them back together...no biggie. If you let them cool properly, they shouldn't break apart. Top cooled cookie with whipped cream.