Pumpkin Pie Cookie Recipe

Measure and prep all ingredients.

Prepare the dough. In the bowl of a food processor, pulse flour, sugar and salt together a few times to mix thoroughly.

Add the butter into the food processor and pulse until the butter becomes the size of peas.

Add the cold water and pulse until the dough starts to come together.

Divide the dough into two pieces and wrap with plastic wrap. Refrigerate for at least 1 hour.

While the dough is chilling, make the pumpkin pie filling. In a bowl, combine the pumpkin pureé, dark brown sugar, condensed milk, egg yolk, pumpkin pie spice and ground cinnamon. Whisk until well combined and refrigerate until the pie dough is thoroughly chilled.

Preheat the oven to 350°F. Line two baking sheets with parchment paper. Take out one half of the prepared pie dough. On a lightly floured surface, roll out the dough until ¼-⅛ inch thick.

Cut out pie rounds with a 2½ or 3 inch round cookie cutter. Reserve half of the pie rounds and use a sharp paring knife to create three slits for vents on the remaining half. (See notes 1.)

Transfer the pie rounds to the prepared baking sheet. Place a teaspoon of pumpkin pie filling in the center of the pie rounds and place the vented half on top. Crimp edges with a fork to seal the two pieces of dough together. 

Make the egg wash by whisking together the egg and water. 

Brush the pumpkin pie cookies with the egg wash using a pastry brush and sprinkle the turbinado sugar. Place the sheet pan into the freezer for 5 minutes to chill before baking. Once chilled, bake for 12-15 minutes until golden brown. While the first batch is chilling and baking, prepare the second batch with the other half of the remaining pastry dough.

Let the pumpkin pie cookies cool for 5-10 minutes before serving. Enjoy!