Mini Pumpkin Pie Slice Cookies for Fall Festivities
With the crisp air of autumn settling in, there’s no better time to embrace the season’s flavors than with Mini Pumpkin Pie Slice Cookies. These delightful treats capture the essence of traditional pumpkin pie in a miniature, cookie form. Perfectly blending sweet, spicy flavors, these cookies are sure to be a hit at any fall gathering. Not only do they taste incredible, but their charming appearance adds a festive touch to your table. Sign up to get this recipe sent straight to your inbox!
Why You’ll Love This Recipe
These Mini Pumpkin Pie Slice Cookies are a fall must-have! Their rich pumpkin spice flavor and adorable pie-like appearance make them both delicious and visually appealing. They are easy to prepare with either store-bought or homemade sugar cookie dough. Great for family baking sessions, they’re also a fun way to introduce kids to the kitchen. With simple steps and minimal hassle, these cookies bring joy to baking enthusiasts and novices alike. Plus, who can resist the mix of flavors that epitomize autumn?
Ingredients
– Sugar cookie dough (store-bought or homemade)
– Pumpkin pie spice
– Orange food coloring
– Brown food coloring
– White royal icing
– Dark brown royal icing
Necessary Tools
– Small round cookie cutter
– Leaf piping tip
– Piping bags
Ingredient Swaps and Additions
Switch up the spices by using cinnamon or nutmeg for a unique twist. You can also add a sprinkle of chopped nuts for extra crunch. For those who love a chocolate touch, consider drizzling some melted chocolate over the cookies once baked and cooled.
Step-by-Step Instructions
1. Preheat your oven according to the sugar cookie dough package or recipe instructions.
2. Roll out the sugar cookie dough to about 1/4 inch thickness. Use a small round cookie cutter to cut out circles.
3. Using a knife or pizza cutter, slice each circle into six equal wedges to mimic the shape of pie slices.
4. Mix dough with pumpkin pie spice and orange food coloring to create the pumpkin-colored dough.
5. Attach a small piece of the pumpkin-colored dough to the top of each wedge, pressing gently.
6. Bake according to dough instructions, until edges are lightly golden. Cool completely on a wire rack.
7. Use white royal icing to pipe a swirl on the top edge of each wedge, resembling whipped cream.
8. Use brown royal icing with the leaf piping tip to create a small crust along the curved edge.
9. Let the icing set completely before serving or packaging.
Serving Suggestions
These cookies are perfect with a cup of hot apple cider or pumpkin spice latte. They also pair well with a scoop of vanilla ice cream for an indulgent treat.
Pro Tips for Success
Ensure that your dough is chilled before rolling it out for cutting; this helps in achieving neat, clean edges. When piping, practice on parchment paper to perfect your technique before icing the actual cookies.
Storing and Reheating
Store these cookies in an airtight container at room temperature for up to a week. If you want to enjoy them warm, a quick 5-second zap in the microwave will do the trick.
FAQ Section
– Can I use a different type of dough?** Yes, any sugar cookie or shortbread dough will work.
– How can I prevent the dough from sticking?** Use flour or powdered sugar to lightly dust the rolling surface.
– Can these be made ahead of time?** Absolutely! You can prepare the dough a day in advance and bake when needed.
Conclusion
These Mini Pumpkin Pie Slice Cookies encapsulate the flavors and sense of excitement that autumn brings. They’re simple, delicious, and bring a festive touch to any gathering. Be sure to leave a review or tag your creations on Pinterest or Instagram!
Nutritional Information
Approximately 120 calories per cookie, based on standard ingredient amounts.
