3 In Cookie of the Month/ Fall/ Recipes/ Thanksgiving/ Videos

Pumpkin Pie Cookies

Pumpkin Pie Cookies | The Gray Boxwood

Pumpkin Pie Cookies | The Gray Boxwood

What could be cuter than a pie disguised as a cookie?! I love taking something delicious and masquerading it in another form. These cookies are really just miniature pumpkin pies, but they’re also really easy to make. Dare I say easier than pie? Ha! Maybe not but thankfully, unlike a pie, they don’t have the guess work to know when they’re done. As a bonus, you can walk and eat them at the same time – try and do that with a pie!

Pumpkin Pie Cookies
For the cookies
  1. 2 1/2 cups flour
  2. 5 tablespoons sugar
  3. 1 teaspoon salt
  4. 16 tablespoons cold butter, cut in small pieces
  5. 2 egg yolks
  6. 5-7 tablespoons ice water
For the pumpkin pie filling
  1. 1 cup pumpkin purée
  2. 3/4 cup evaporated milk
  3. 1 egg
  4. 1 teaspoon vanilla
  5. 1/3 cup sugar
  6. 1/2 teaspoon cinnamon
  7. 1/4 teaspoon ground ginger
  8. 1/8 teaspoon ground cloves
For the cookies
  1. Preheat oven to 375 degrees.
  2. In a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until butter is cut into small pieces no larger than the size of peas. Then add egg yolks.
  3. Place on lid and with the processor running, dribble in water until dough clears the sides and forms ball. Wrap dough in plastic and form into disk. Place in refrigerator and chill at least 30 minutes.
  4. Once chilled, remove from refrigerator and roll dough out on lightly floured surface to 1/4 inch thickness.
  5. With a biscuit cutter, cut three-inch round cookies and place half of the cookies on a parchment lined baking sheet.
  6. Brush cookies with 1 egg white mixed with 1 teaspoon water.
  7. With the other half of the cookies, create a frame by cutting the middle with one size smaller biscuit cutter.
  8. Place frame on egg washed cookie, sprinkle with sugar and bake in preheated oven for 15 minutes.
  9. While baking make the filling by mixing together all the pumpkin pie filling ingredients until well combined.
  10. When cookies are finished, remove from oven. Cool for 5 minutes then fill with approximately 1 tablespoon of pie filling.
  11. Return to oven and bake an additional 8-10 minutes until the filling is just set.
  12. Remove and cool on pan for 5 minutes then on a cooling rack.
The Gray Boxwood http://www.thegrayboxwood.com/
I know these are long instructions but they really are an easy cookie to make. Try them and you’ll love them!

Pumpkin Pie Cookies | The Gray Boxwood

Pumpkin Pie Cookies | The Gray Boxwood

Video and images by The Gray Boxwood

You Might Also Like

  • Jayne
    November 23, 2016 at 4:24 PM

    Just took mine out of the oven. So yummy!

  • Katherine Karwaski
    February 28, 2017 at 2:10 PM

    I love you and your website!