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Pecan Pumpkin Pie Cookies

Pecan Pumpkin Pie Cookies

  • 1 hour
  • 8 ingredients
  • Pecan
  • Moderate
  • cookies
  • Update Ingredients

Ingredients

  • 1 Basic Pie Crust
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup pumpkin puree
  • 2 teaspoon pumpkin pie spice
  • 2 tablespoon brown sugar
  • 1/4 cup Diamond of California Chopped Pecans
  • Egg wash (1 egg beaten with 1 tsp of milk)

The Steps

  1. Pre-heat the oven to 350. Roll out your pie dough. Use a 3 inch round cookie cutter to cut 16 circles. Use a small pumpkin cookie cutter (or any shape you desire) to cut out the center of 8 of the circles.
  2. In a bowl, whisk together the egg, milk, pumpkin puree, pumpkin pie spice and brown sugar.
  3. Sprinkle a few chopped pecans in the center of the 8 whole circles. Spoon about ½ tablespoon of filling on top of the pecans. Brush the egg wash around the edge of each circle. Top each with a cut out circle. Brush the top dough with egg wash.
  4. Use a fork to pinch the bottom and top layers of dough together. Use a spatula to transfer to a parchment paper lined baking sheet.
  5. Bake for 20 minutes or until crust is golden brown. Allow cookies to cool before serving.

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