Pumpkin Cheesecake Pie Cookies

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Pumpkin Cheesecake Pie Cookies

Prep Time25

Cook Time22

Keyword: fall baking recipes, pumpkin cheesecake, pumpkin cheesecake pie, pumpkin handpies, pumpkin pie cookies

Servings: pies

Equipment

Ingredients

2 refrigerated pie crusts or one double-crust homemade pie dough recipe
4 ounces cream cheese softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3/4 cup prepared pumpkin pie filling*
1 large egg
1 tablespoon water
Coarse sugar or cinnamon sugar optional

Instructions

Add the softened cream cheese, sugar and vanilla to a medium bowl. Beat together until smooth and creamy.
Add the cooled pumpkin pie filling and mix until everything is incorporated.
The finished mixture should be creamy but thick enough that you can spoon it onto the pie dough without it immediately spreading everywhere.
Place the filling in the refrigerator while you prepare your crust.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Roll out the pie crust onto a lightly floured work surface. If you're using refrigerated crust, allow it to sit at room temperature for a few minutes first so it doesn't crack when you unroll it. I roll mine so it's about the same thickness as a corn tortilla.
Use your sandwich press to determine approximately how large your circles need to be. Cut an even number of circles from the dough, since you'll need a top and bottom for every pie cookie.
Gather and gently reroll the scraps as needed.
Place one pie crust circle on your sheet pan.
Spoon about 1 to 1 1/2 tablespoons of pumpkin cheesecake filling into the center, depending on the size of your sandwich press.
Be careful not to overfill them! You'll need enough empty dough around the outside for the two crusts to seal together.
Place a second pie crust circle over the filling.
Position your floured sandwich sealer over the center and press firmly to cut and seal the edges together.
Whisk together the egg and one tablespoon of water.
Lightly brush the tops of each pie cookie with egg wash. If you'd like, sprinkle a little coarse sugar or cinnamon sugar over the tops before baking.
Use a small sharp knife to cut a tiny vent in the top of each pie cookie. This allows steam to escape while they bake.
Bake at 375°F for approximately 15-18 minutes, or until the pie crust is golden brown and cooked through.
Because sandwich presses and pie-cookie sizes can vary, start checking them around the 15-minute mark.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack.
The filling will be very hot straight from the oven, so give them time to cool before serving.
Once cooled, glaze the pies with a cream cheese frosting thinned down to make it spreadable.

Notes

*Use your favorite pumpkin pie filling recipe. You want the prepared, spiced pumpkin mixture that would normally go inside a pumpkin pie...not plain pumpkin puree! I like the Libby's pumpkin pie filling recipe.