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Mini Pumpkin Pie Slice Cookies

Mini Pumpkin Pie Slice Cookies for Cozy Autumn Moments

Delight in these Mini Pumpkin Pie Slice Cookies, perfect for autumn gatherings and made with warm spices and pumpkin purée.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Sugar This adds sweetness that balances the spices perfectly.
  • 1/2 cup Unsalted Butter
  • 1 large Egg Helps bind the ingredients for a soft, tender cookie.
  • 1 tsp Vanilla Extract Enhances flavor and complements the pumpkin beautifully.
  • 2 cups All-Purpose Flour The main structure ingredient; sift for a lighter texture.
  • 1 tsp Baking Powder Ensures a light and fluffy cookie that's not dense.
For the Pumpkin Filling
  • 1 cup Pumpkin Purée Pure pumpkin purée, not a pre-spiced filling.
  • 2 tsp Pumpkin Pie Spice A blend that adds warmth.
  • 1/2 cup Brown Sugar A deeper sweetness that pairs well with the spices.
For the Royal Icing
  • 2 large Egg Whites Essential for making the icing thick.
  • 3 cups Powdered Sugar Creates a sweet finish for your cookies.
  • 2 tbsp Water Adjusts the icing consistency.
For Decoration
  • 1 bottle Food Coloring Use warm tones like orange.
  • 1 tbsp Edible Glitter Optional for festive sparkle.
  • 1 cup Sprinkles Choose seasonal or themed sprinkles.

Equipment

  • Mixing bowl
  • Piping Bags
  • cookie cutter
  • Baking sheets

Method
 

Step-by-Step Instructions
  1. Cream together sugar and softened unsalted butter until light and fluffy, about 3-4 minutes.
  2. Incorporate the egg and vanilla extract, mixing until well-combined.
  3. Gradually add in all-purpose flour, baking powder, pumpkin purée, and pumpkin pie spice until a smooth dough forms.
  4. Refrigerate the dough for at least 30 minutes to firm up.
  5. Preheat your oven to 350°F (175°C). Roll out the chilled dough to about ¼-inch thick.
  6. Cut out circles with a round cookie cutter and slice into wedges to resemble mini pie slices.
  7. Arrange on lined baking sheets and bake for 10-12 minutes until edges are lightly golden.
  8. Allow cookies to cool completely on a wire rack.
  9. Prepare royal icing to a flooding consistency and flood the curved sides of the cookies.
  10. Let the icing dry completely for about 1-2 hours.
  11. Pipe a decorative crust along the edges of each cookie.
  12. Allow crusts to dry for another 30 minutes.
  13. Pipe a dollop of royal icing on top center of each cookie to represent whipped cream.
  14. If desired, sprinkle edible glitter or decorations over the top and let sit for 15 minutes.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 50mgPotassium: 50mgSugar: 8gVitamin A: 150IUCalcium: 1mgIron: 2mg

Notes

These Mini Pumpkin Pie Slice Cookies are perfect for sharing and can be customized to suit various tastes.

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