Sutter Home Pumpkin Pie Cookies
If you love pumpkin pie, these snackified cookies are for your table this Thanksgiving. They look just like mini slices of pie and taste buttery, spiced, and perfectly sweet — a fun fall treat to share with friends and family.
What You’ll Need
Cookies:
- 1 stick unsalted butter, softened
- ½ cup powdered sugar, divided
- ½ teaspoon vanilla extract
- 1¼ cups all-purpose flour (keep more on hand for rolling)
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Icing:
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- A pinch of salt
- Orange, brown, and yellow food coloring
- 8 vanilla meringue cookies
- ¾ cup vanilla frosting
How to Make
Cookies:
- In a large bowl, beat the butter and half the powdered sugar together until smooth and creamy. Mix in the vanilla.
- Add the flour, pumpkin pie spice, and salt. Stir until the dough comes together. If it’s crumbly, press it into a ball with your hands. Wrap it up and chill for 30 minutes.
- Roll the chilled dough on a floured surface until it’s about ⅓ inch thick. Use a cake pan or large bowl to trace a big circle, then cut it into 8 slices like a pie.
- Place the slices on a parchment-lined baking sheet, leaving a little space between them. Chill again for 15 minutes.
- Bake at 325°F for 18–20 minutes, or until the bottoms are lightly golden. Let them cool completely before decorating.
Icing:
- In a bowl, stir together the remaining powdered sugar, milk, vanilla, and salt. Add food coloring until you get a pumpkin-orange shade.
- Dip the tops of the cooled cookies into the icing, letting the extra drip off. Set them on a rack to dry.
- Add a small meringue cookie on top for the “whipped cream.” Let them sit for about 30 minutes to set.
- Tint the frosting with brown and yellow food coloring for a crust color. Pipe it along the wide edge of each cookie slice to look like a pie crust.
