Ingredients
Scale
- Cooking spray
- 1 14-ounce refrigerated pie dough
- 1 cup canned pumpkin puree
- 1/2 cup sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice (plus extra for garnish)
- 1/4 teaspoon kosher salt
- Whipped topping (for serving)
Instructions
- Preheat your oven to 375°F and grease a large baking sheet with cooking spray. Unroll the pie dough on a clean surface and use a 4-inch round cookie cutter to cut circles out of the dough. Place these circles on the prepared baking sheet. Fold about 1/4 inch of the edge of each circle into the center and crimp the edges. Repeat this process with the second sheet of pie dough.
- In a medium bowl, combine the canned pumpkin puree, sweetened condensed milk, vanilla, pumpkin spice, and salt. Spoon this delicious filling into each of the pie crust circles.
- Bake until the crust turns golden and the filling sets, which should take around 20 minutes.
- Top your little cookies with whipped topping and a sprinkle of pumpkin spice before serving.
- Prep Time: 10 minutes