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Pumpkin Pie [Ravioli] Cookies

pumpkin pie cookies

Fall is in the air! The evenings are cooler and the days are getting shorter. And the pumpkin recipes are flying around thew web. Well here’s another [hopefully different] one. Have you ever made a recipe that calls for just 1/2 cup of pumpkin and you’re wondering what to do with the rest of the can? Try these pumpkin-filled pop tart/ravioli cookies. Imagine a pumpkin pie, but with more crust and in tranportable form. Yes, that is what I am about to share with you!

pumpkin pie cookies

I got the idea to make these while thinking about making homemade pop tarts. Why not fill them with pumpkin? And turn them into dessert (not that Pop Tarts should be eaten at breakfast, but that’s a different conversation)? Well, that’s what I did. And I’m extremely happy with the result.

ravioli cookies

If you have a fancy ravioli cutter (totally impractical and rarely used in our house), use it! Otherwise a fork works just as well.

The crust turned into nearly a puff pastry-like texture. I think this is due to 2 things: mixing by hand with a pastry cutter like this one and folding the dough over onto itself before rolling out. 

I think the easiest rolling pins to use are the type without handles. Basically just a wooden dowel. I’m sure they’re cheaper at the hardware store, but for a food-safe smooth one, it’s only $13 on Amazon.

pumpkin pie cookies

I often make my pie crust in a food processor to save time, but I’ve been thinking lately that the time I save in making the crust, I lose in washing all the parts to that annoying machine. So this time I made the dough by hand. The chance of over-mixing is so much less if you mix by hand. Then when it was time to roll out the dough, I rolled it a little, folded it over on itself, then rolled it out all the way. This made lots of layers of flaky buttery goodness. What’s not to love about that?

pumpkin pie cookies

The pumpkin filling is simple to make and reminds me of pumpkin butter. In fact, if you happen to have pumpkin butter around, try using that for your filling (or apple or pear butter for that matter). Fall has arrived!

pumpkin pie filling for cookies

Pumpkin Pie [Ravioli] Cookies

Yields 16

With a flaky outer crust and spice-filled pumpkin filling, these cookies are like a pumpkin pie (with extra crust!). Delicious any time of year, but perfect during the holiday season.

Prep Time 45 min Cook Time 15 min Total Time 1 hr

For the dough

  1. 2 cups all-purpose flour
  2. 1 Tbs granulated sugar
  3. 1/2 tsp ground cinnamon (optional)
  4. 1 tsp salt
  5. 2 sticks (8 ounces) cold unsalted butter (I used salted and decreased the salt by 1/2), cubed
  6. 2 large egg yolks
  7. 1/4 cup milk

For the filling

  1. 1 cup pumpkin
  2. 1/4 tsp cloves
  3. 1/4 tsp nutmeg
  4. 1/2 tsp cinnamon
  5. 1 tsp cornstarch
  6. 3 T brown sugar or granulated sugar or a combination of both
  7. Pinch salt

For the filling

  1. In a small saucepan, combine all ingredients. Cook until darkened slightly, about 5-10 minutes. Set aside.

For the dough

  1. Mix flour, sugar, cinnamon and salt in a large mixing bowl. Using a pastry cutter or two knives, cut butter into flour mixture until it is the size of peas.
  2. In a small bowl, stir together egg yolks and milk. Pour milk mixture into flour mixture and stir with a fork or wooden spoon until it comes together. I ended up using my hands to mix it well (work quickly to avoid warming up the dough too much). Divide the dough in half, refrigerate half, and form other other half into a disc.
  3. Sprinkle some flour on a counter top. Dust the top of the dough with flour as well. Roll it out a little, then fold over onto itself, shape into a disc, and roll again. Roll into about a 12″ x 14″ rectangle. Cut into four 3″ wide strips. Drop four 1-2 teaspoon-sized dollops of the pumpkin filling about 2″ apart on two the strips. Dip your finger in water, and run it between the dollops and along the edge of the strips. Place the two remaining strips along the top. Press down slightly with your finger, then cut apart. Trim off edges, then use a fork dipped in flour to crimp the edges of each cookie.
  4. Repeat with dough in refrigerator.
  5. Place on a baking sheet lined with parchment or a nonstick liner. Brush the tops with a beaten egg, milk or cream.
  6. Bake at 375 degrees F for 8-10 minutes (for ravioli-sized cookies) or longer for pop tart-sized cookies. Let cool on a wire rack.

Notes

  1. This could dough could easily be filled with jam, cinnamon sugar, or any pie filling that sounds good to you!

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