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Easy Mini Pumpkin Pie Cookies for Perfect Halloween Treats

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These easy mini pumpkin pie cookies combine a buttery sugar cookie crust with a creamy pumpkin filling for the perfect Halloween treat. Quick to make with simple ingredients, they’re adorable, delicious, and guaranteed to disappear at any party.

Ingredients

Scale
  • 1 (16.5 oz) tube refrigerated sugar cookie dough
  • 3/4 cup canned pumpkin puree
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • Pinch of salt
  • Optional: Whipped cream or powdered sugar for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Spray your mini muffin tin generously with non-stick cooking spray.
  2. Remove the sugar cookie dough from the tube and let it sit for 5 minutes at room temperature. Slice it into 24 even rounds (about 1/2-inch thick each). Roll each piece into a ball between your palms. Place one ball into each mini muffin cup.
  3. Using a shot glass, small measuring spoon, or your thumb, press each ball of dough firmly into the bottom and up the sides of the cup to create a small well in the center, like a tiny pie crust. The dough should be about 1/4-inch thick on the bottom and sides.
  4. In a small mixing bowl, whisk together the pumpkin puree, granulated sugar, egg, pumpkin pie spice, vanilla extract, flour, and salt until completely smooth and combined. The mixture should be thick but pourable, like a loose pudding.
  5. Using a small spoon or a piping bag (a zip-top bag with the corner snipped off works great), fill each cookie cup with about 1 teaspoon of pumpkin filling. Don’t overfill—leave a tiny bit of space at the top.
  6. Place the muffin tin in the preheated oven and bake for 12-15 minutes. The cookies are done when the edges are golden brown and the pumpkin filling is set but still slightly jiggly in the center.
  7. Let the cookies cool in the muffin tin for at least 10 minutes. After 10 minutes, run a thin knife or offset spatula around the edges of each cookie to loosen them, then gently lift them out.
  8. Transfer the cookies to a wire rack to cool completely, about 15-20 more minutes.
  9. Optional: Once cooled, top each cookie with a tiny dollop of whipped cream, a dusting of powdered sugar, or a sprinkle of cinnamon.

Notes

Don’t rush the cooling process—let cookies cool in the pan for at least 10 minutes to prevent breaking. Use pure pumpkin puree, not pumpkin pie filling. For best results, use a piping bag for the filling. These cookies taste even better the next day after flavors meld overnight.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween cookies, pumpkin cookies, easy pumpkin dessert, fall cookies, sugar cookie pumpkin cups

Find it online: https://lunafeast.com/easy-mini-pumpkin-pie-cookies-for-perfect-halloween-treats/