Maybe you’re like me. Maybe you love pumpkin pie, but mostly, you just really love pie crust and the pumpkin part is an afterthought. Not just after the crust, but also after the whipped cream. You know, it’s like third.
If that is you, you are going to love these pumpkin pie cookies. Basically, it is a pie crust, rolled flat and smeared with pumpkin pie filling, then rolled up like a cinnamon roll, then sliced, sprinkled with cinnamon sugar, and baked.
Sounds good, right? It is. Also? Easy.
I used homemade pie crust, because I live for homemade pie crust. It’s one of the things that gets me out of bed every morning.
That said, if you hate making pie crust, or, if you’re just pressed for time, you could easily make them with a refrigerated one.
Little bites of fall, that’s what these are. I should have maybe even dipped them in whipped cream.
Mmmmm. Whipped cream.
Hope you enjoy!
One single pie crust, refrigerated or homemade
1/2 cup canned pumpkin
1/3 cup brown sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
cinnamon sugar for sprinkling (3tablespoons sugar + 1/2 tsp cinnamon)
My homemade pie crust ingredients (I use Crisco’s recipe):
- 2 cups All Purpose Flour
- 1 teaspoon salt
- 3/4 cup well-chilledCrisco® All-Vegetable Shortening
- 4 to 8 tablespoons ice cold water
My homemade pie crust directions:
BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Preheat the oven to 375° and line a baking sheet with parchment paper. Mix together your pumpkin, brown sugar, pumpkin pie spice, and cinnamon.Roll out your pie crust to normal pie crust thickness. Spread with pumpkin mixture, to about a quarter inch from the edges. Working from one side, slowly roll it up like a cinnamon roll. Be gentle. Pie crust is easily made and easily broken.