These Pumpkin Pie Crust Cookies are a quick and delicious dessert perfect for the fall. Bite sized and made with store-bought pie dough, they are the perfect treat to make ahead and store in the refrigerator, although I don’t think they’ll last long!
These pumpkin pie crust cookies are my idea of fall in one rolled up cute little BITE! I use store-bought pie crust, brown sugar and plenty of pumpkin spice to get lots of flavor packed into these delicious morsels! Such a fun and creative way to treat your friends and family during Halloween or Thanksgiving!
Pillsbury Pie Crust (Refrigerated)
For this recipe, I used Pillsbury’s refrigerated pie crust! It is my NEW favorite product!
You can use ANY store-bought crust to make pumpkin pie or any pie really. It really is such a time saver since homemade pie crust is NOT easy to make. It requires some TLC that I enjoy only on a cold day when I am stuck inside with nothing to do.
You can keep your crust in the freezer for a few months or in the fridge if your planning to use it sooner rather than later.
How To Make Pie Crust Cookies
I call these “cookies” because that’s what they look and taste like.
I tried to fill my cookies initially with pumpkin pie puree but they were messy and seeped out while baking.
So instead of using actual pumpkin pie filling, I took a shortcut and used pumpkin spice and brown sugar. That’s it! They came out JUST as yummy if not better! The pumpkin flavor is definitely not lacking.
Making Your Spiced Glaze
Ahh, a sweet glaze. Who doesn’t like a sweet glazed icing drizzled over top of their dessert?
These pie crust cookies are just NOT the same without this pumpkin spice glazed icing so don’t make them without it! It is SUPER easy to mix up and just makes such a difference when it comes to flavor.
Pie dough only has a LITTLE bit of sugar in it if any? It is NOT very sweet by its lonesome so the glaze is meant to up the sweetness factor while adding another punch of pumpkin flavor!
Tips for making glazed icing:
- Use a whisk when mixing it up! It helps break down the lumps.
- A little milk goes a LONG way so add it in very small amounts! (water works too)
- If your icing becomes too liquidy, add more sugar! You want the consistency just right! Just thick enough to pour!
- Use any spice to flavor your icing!
- Allow the icing to dry before moving to storage containers! They should not be wet when they dry if the glaze consistency was right.
Here are some other fall desserts you will love:
Easy Pumpkin Pie Crust Cookies
- 1 14 oz. Package Refrigerated Pie Crust ((comes with two crusts))
- 4 Tbsp. Softened Butter ((salted))
- 1/2 Cup Brown Sugar
- 2 Tsp. Pumpkin Pie Spice
- 1 Cup Powdered Sugar
- 2 1/4 Tbsp. Milk or Cream
- 2 Tsp. Pumpkin Pie Spice
- 1/4 Tsp. Vanilla Extract
- Preheat oven to 325 degrees F. Mix together your brown sugar and pumpkin pie spice in a small bowl.
- Brushed softened butter over each sheet of pie crust then sprinkle with brown sugar spice mix.
- Roll pie crust tightly into one long log and cut bite sized pieces. Repeat with other pie crust. (aim for about 1 1/2″)
- Place pieces cut-side down onto a baking sheet and bake for at least 20 minutes or until lightly browned.
- In the meantime, prepare your glaze by mixing together all ingredients. Use a whisk if you have! You want a nice thick consistency. It should be JUST thick enough to pour.
- When rolls are out of the oven, pour glaze over top of each while still warm! You can do this directly on the sheet pan OR on a rack. Allow glaze to harden (about 10 minutes) and enjoy!