Pumpkin Crumb Pie Cookies Recipes

PUMPKIN CRUMB PIE COOKIES

Pumpkin Crumb Pie Cookies image

These Pumpkin Crumb Pie Cookies taste just like miniature pumpkin pies but in COOKIE form! Delicious bites of heaven made easy with shortcut ingredients.

Provided by Hayley Parker, The Domestic Rebel

Time 45m

Number Of Ingredients 10

Ingredients

1 pkg (2-count) refrigerated pie crusts (at room temperature)
2 cups pumpkin pie mix (not plain puree; you want the premade mix in a can)
1 tsp pumpkin pie spice
1 Tbsp maple syrup
FOR CRUMB:
1½ cups all-purpose flour
3/4 cup old-fashioned oats
3/4 cup brown sugar
1/2 cup butter (melted)
1 tsp pumpkin pie spice

Steps:

Preheat oven to 350 degrees F. Liberally grease two 12-cavity standard muffin pans with cooking spray. Set aside.
On a clean, flat work surface, unroll one of the pie crusts. Using a 2" or 3" round biscuit cutter, cut out circles - as many as you can. You may yield less circles if using a larger cutter. I used a 2" cutter. Repeat with the second pie crust and re-roll crusts to cut more if needed. You should get about 36 circles.
Gently flatten a pie crust circle in the palm of your hand to stretch it out slightly. Place into the bottom of a muffin cup and up the sides slightly. Repeat with remaining pie crust circles. Meanwhile, in a medium bowl, whisk together the pumpkin pie mix, pumpkin pie spice and maple syrup. Drop heaping Tablespoonfuls of pumpkin pie mix on top of each pie crust.
To make the crumble, in a medium bowl, whisk together the flour, oats, brown sugar, pumpkin pie spice and melted butter until crumbs form. Drop heaping Tablespoonfuls of crumble on top of each cookie. You will pretty much want to make the muffin cavity flush with the rest of the pan by filling it with crumb.
Bake for approximately 20-25 minutes or until the cookies are golden brown and slightly bubbly. Cool in the pans for about 20 minutes before gently running a butter knife around the edges of the cookie and releasing.

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