Pumpkin Pie Cookies

Two fall treats in one delectable dessert.
Serves 8 | 


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


  1. Preheat oven to 375° F. Grease a baking sheet with cooking spray.
  2. 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.
  3. Fold up a 1/4-inch of the edges of each dough circle and crimp. Set aside.
  4. Combine the condensed milk, vanilla extract, kosher salt, pumpkin puree and pumpkin pie spice in a mixing bowl. Mix together well.
  5. Spoon filling into each dough crust.
  6. Place in the oven and bake for 20 minutes, until crust is golden brown, and filling has set.
  7. Remove from the oven and transfer to a cooling rack.
  8. When ready to serve, top pumpkin pie cookies with whipped cream and enjoy!
Cuisine: American
Season: Fall
Course: Dessert
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