Mini Pumpkin Pie Slice Cookies Recipe 415

Steps:

• Roll the cookie dough out to about 1/4 thickness. Cut into 4" squares. Cut the squares in to 6 wedges for the 'pie' pieces. You can use a different size pie cutter, but then your cookies will be smaller or larger. Bake the cookies according to directions. Tint the frosting orange with the red and yellow food dyes. Frost the entire wedge with orange. Now, add the 'pie edge'. Tint some more frosting with some yellow and a little red and blue to make the color close to the cookie color - a light tan. Either use a pastry bag with tip, or put the frosting into a recloseable bag and trim off the corner so you can pipe the frosting on the outside edge of the cookie to look like the edge of the pie crust. Move slowly up and down with an 'm' like shape to make it look like a crimped pie crust. Finish up the cookie by adding a 'dollop' of white frosting for the whipped cream. Adapted from the blog The Sweet Adventures of Sugar Belle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

Steps:

• Coat muffin tin with cooking spray then place cookie dough in muffin tin (2 Tbsp. in each cup). Bake according to package directions.
• For the filling, beat cream cheese and sweetened condensed milk until there are no lumps. Add pumpkin pie spice and heavy cream, and mix thoroughly. Optional: Add 4 drops of yellow and 3 drops of red food coloring to make it orange.
• Let cool completely, then make 'cups' by pressing down on each cookie with the bottom of a clean spice container.
• Fill cookie cups and top with whipped cream.
• Enjoy!

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
• Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
• Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
• Bake in the preheated oven until golden, 12 to 14 minutes.