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Pumpkin Pie Cookies
Serves 8 |
Two fall treats in one delectable dessert.
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Ingredients:
| 1 refrigerated pie dough crust, 14 oz. |
| 1/2 cup sweetened condensed milk |
| 1 teaspoon pure vanilla extract |
| 1/4 teaspoon kosher salt |
| 1 cup pumpkin puree |
| 1 teaspoon pumpkin pie spice |
| Whipped cream topping, for garnish |
Directions:
- Preheat oven to 375° F. Grease a baking sheet with cooking spray.
- Unroll one pie dough crust and use a 4-inch round cookie cutter to cut out circles. Place circles on the baking sheet. Repeat with second pie dough crust.
- Fold up a 1/4-inch of the edges of each dough circle and crimp. Set aside.
- Combine the condensed milk, vanilla extract, kosher salt, pumpkin puree and pumpkin pie spice in a mixing bowl. Mix together well.
- Spoon filling into each dough crust.
- Place in the oven and bake for 20 minutes, until crust is golden brown, and filling has set.
- Remove from the oven and transfer to a cooling rack.
- When ready to serve, top pumpkin pie cookies with whipped cream and enjoy!
| Main Ingredient: | Pumpkin Puree |
| Cooking Method: | Bake |
| Course: | Dessert |
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