Mini Pumpkin Pie Slice Cookies

Since fall is in full swing, I thought it was about time for some autumn themed treats.  Mini pumpkin pie cookies are the perfect size for snacking and they don’t take much time to make.

To make mini-pie slices use a knife to cut simple circles into wedges.  The size of the cookies will depend on what size cutter you use.

When it comes to circle cutters I love graduated sets because I always have the size I need.  If you have a mini-candy corn cutter, that would work too.

I used a four inch round cutter so the baked cookies were about two inches in length.

Ingredients

• Your favorite sugar cookie recipe, or use one roll of refrigerated cookie dough
• Your favorite frosting recipe, or one can of frosting
• Red, yellow and blue food dye
• White decorator frosting

Directions

1. 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.
2. Bake the cookies according to directions.
3. Tint the frosting orange with the red and yellow food dyes.  Frost the entire wedge with orange.
4. 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.
5. Finish up the cookie by adding a 'dollop' of white frosting for the whipped cream.
6. Adapted from the blog The Sweet Adventures of Sugar Belle.

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