cookies · Desserts · Fall (Halloween & Thanksgiving)

Pumpkin Pie Cookies

Pumpkin Pie Cookies by Rumbly in my TumblyMaybe 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.

Pumpkin Pie Cookies by Rumbly in my Tumbly

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.

Pumpkin Pie Cookies by Rumbly in my Tumbly

Sounds good, right? It is.  Also? Easy.

Pumpkin Pie Cookies by Rumbly in my Tumbly

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.

Pumpkin Pie Cookies by Rumbly in my Tumbly

Little bites of fall, that’s what these are.  I should have maybe even dipped them in whipped cream.

Pumpkin Pie Cookies by Rumbly in my Tumbly

Mmmmm. Whipped cream.

Hope you enjoy!

Ingredients:
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.

 SHAPE dough into a ball. Flatten ball into 1/2-inch thick round disk.
TIP –For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
ROLL dough  from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust.
Directions:
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.
Starting in the center, slice into 1/2 inch slices.  Place on cookie sheet and sprinkle with cinnamon sugar mixture.
Bake for 25-30 minutes until golden brown.  Serve.
Pumpkin Pie Cookies by Rumbly in my Tumbly
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