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Easy Mini Pumpkin Pie Cookies for Halloween Treat Bags

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These mini pumpkin pie cookies have a buttery crust that holds its shape, a creamy spiced filling that doesn’t weep, and they’re small enough to fit three in a treat bag without breaking. They’re quick, easy, and perfect for Halloween goody bags or any fall gathering.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2–3 tablespoons ice water
  • ¾ cup canned pumpkin puree
  • ¼ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • Whipped cream (for serving, optional)
  • Powdered sugar (for dusting, optional)
  • Caramel sauce (for drizzling, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your mini muffin tin with butter or non-stick spray.
  2. Make the crust dough: In a medium bowl, whisk together the flour, ¼ cup sugar, and salt. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  3. Add the ice water: Sprinkle 2 tablespoons of ice water over the flour mixture and stir with a fork until the dough starts to come together. If it seems too dry, add the third tablespoon. Form it into a disk, wrap in plastic wrap, and refrigerate for 10 minutes.
  4. Press the crust into the muffin tin: Pinch off small pieces of dough (about 1 tablespoon each) and press them into the bottom and up the sides of each mini muffin cup. Aim for an even thickness, about ⅛ inch. Prick the bottoms of each crust with a fork to prevent bubbling.
  5. Bake the crusts: Place the muffin tin in the oven and bake for 8 minutes. The crusts should look set but not browned. Remove from the oven and let them cool slightly while you make the filling.
  6. Make the pumpkin filling: In a small bowl, whisk together the pumpkin puree, ¼ cup granulated sugar, brown sugar, egg, heavy cream, vanilla extract, pumpkin pie spice, and cinnamon. Whisk until smooth and fully combined.
  7. Fill the crusts: Using a small cookie scoop or teaspoon, carefully fill each pre-baked crust with the pumpkin mixture. Fill almost to the top but leave a tiny gap.
  8. Bake the filled cookies: Return the muffin tin to the oven and bake for 12-15 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
  9. Cool completely: Let the cookies cool in the pan for 5 minutes, then carefully run a knife around the edges to loosen them. Transfer to a wire rack to cool completely.

Notes

Don’t skip the pre-bake step for the crust to avoid sogginess. Keep butter cold for a flaky crust. Let cookies cool completely before removing from pan or bagging. For Halloween treat bags, wait until completely cool to avoid condensation.

Nutrition

Keywords: mini pumpkin pie cookies, Halloween treats, pumpkin cookies, easy fall baking, treat bag cookies

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