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Easy Mini Pumpkin Pie Cookies: Best Halloween Treats

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These easy mini pumpkin pie cookies are the perfect Halloween treat—portable, adorable, and taste like the best parts of fall in cookie form. They’re quick to make with simple ingredients and are sure to impress at any party.

Ingredients

Scale
  • 1 package (14 ounces) refrigerated pie crusts
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)
  • ½ teaspoon pumpkin pie spice (mixed with sugar)
  • ¾ cup pumpkin puree (100% pure pumpkin)
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 1 large egg yolk
  • ¼ cup heavy cream (or evaporated milk)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • Pinch of salt
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper. Take pie crusts out of the fridge to keep cold but workable.
  2. In a small bowl, whisk together pumpkin puree, granulated sugar, brown sugar, egg yolk, heavy cream, pumpkin pie spice, cinnamon, ginger, cloves, salt, and vanilla extract until smooth (about 30 seconds). Set aside.
  3. Unroll one pie crust onto a lightly floured surface. Use a 2½-inch cookie cutter to cut out circles (about 8-10 per crust). Reroll scraps once. Transfer half of the circles to the prepared baking sheet, spacing 1 inch apart.
  4. Take the remaining circles and use a 1½-inch cutter to cut a small hole in the center of each to create a window for the filling and steam escape. Place these rings on a separate piece of parchment paper.
  5. Spoon about 1 tablespoon of pumpkin filling onto each bottom circle. Gently place a top ring over each filled bottom circle. Press edges lightly to seal without squishing filling out.
  6. Brush the tops of each cookie with beaten egg. Mix 1 tablespoon sugar with ½ teaspoon pumpkin pie spice and sprinkle generously over the tops.
  7. Bake for 14 to 16 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Don’t overfill the cookies—1 tablespoon is the sweet spot. Keep pie crust cold for flaky results. If you don’t have a small cookie cutter, prick the top crust with a fork for steam vents. Start checking at 12 minutes to avoid burning. Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween treats, pumpkin cookies, easy pumpkin dessert, fall baking, pie crust cookies

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