If you are looking for a simple and fun fall cookie, you will want to make these Easy Pumpkin Pie Cookies. Pumpkin Pie in the form of a cookie. Fall is all about the Pumpkin and these cookies deliver. Since we use a store bought crust and pumpkin butter, they come together in just a few minutes time.
Easy Pumpkin Pie Cookies
My Caramel Apple Pie Cookies have been so popular online that they have went semi-viral. I knew they would be a hit since my family could not quit raving about them. Since my daughter is a HUGE pumpkin fan, I figured a super simple Pumpkin Pie Cookie was in order.
These Pumpkin Pie Cookies were so darn easy. I used a mason jar lid to help the crust keep it’s shape. I am sure they could be made without them, they just wouldn’t be as pretty. I planned to make my own homemade Pumpkin Butter this week but I was in a rush so I picked up a jar at Kroger to keep this recipe as simple as possible.
The store bought pumpkin butter added just the right consistency and flavors needed to make these pie cookies. I am sure pumpkin pie filling would work but might be a bit too runny.
Just as I thought, my daughter now has a new favorite fall cookie, I think I might too. I add on one small dollop of Cool-Whip just to make the cookie just like a pumpkin pie.
Just two ingredients are needed to make these super tasty pumpkin cookies. You will need a pie crust (you could use homemade) and Pumpkin Butter (you can also use homemade). In just a couple minutes time, you can have these cookies in the oven. The fall scent coming from my kitchen was incredible. It smelled just like fall baking here today.
1 Refrigerated Pie Crust
12 tbsp Pumpkin Butter
12 regular Mason Jar Lids (2 7/8″ diameter)
Preheat oven to 350.
Unroll crust and allow to sit for 10 minutes.
Use lid to cut 12 circles.
Invert sealing lid in each ring.
Set dough circle into each lid.
Spread 1 tablespoon of pumpkin butter over each crust leaving a small border around edge.
Place lids on baking sheet and bake for 10-13 minutes or until edges get lightly brown.
Carefully transfer lids to wire rack.
Allow to cool for 10-15 minutes then lift out by pressing on bottom and carefully removing sealing lid.
Garnish with a dollop of whipped topping, if desired.
The filling and crust were perfect. No runny mess and a perfect flake to the crust.
Do you have a favorite pumpkin recipe? These cookies have moved to the top of our favorites list.
Easy Pumpkin Pie Cookies
- 1 Refrigerated Pie Crust
- 12 tbsp Pumpkin Butter
- 12 regular Mason Jar Lids 2 7/8" diameter
- Preheat oven to 350.
- Unroll crust and allow to sit for 10 minutes.
- Use lid to cut 12 circles.
- Invert sealing lid in each ring.
- Set dough circle into each lid.
- Spread 1 tablespoon of pumpkin butter over each crust leaving a small border around edge.
- Place lids on baking sheet and bake for 10-13 minutes or until edges get lightly brown.
- Carefully transfer lids to wire rack.
- Allow to cool for 10-15 minutes then lift out by pressing on bottom and carefully removing sealing lid.
- Garnish with a dollop of whipped topping, if desired.
Looking for other great fall recipes? Be sure to see these other recipes that I have shared…