PUMPKIN PIE COOKES
Fall is the time for everything pumpkin and something about baking on a cold day just feels so right! We were challanged by Becel to take their “Anything Goes Cookie Dough” recipe and personalize it! We absolutely love pumpkin pies so we thought why not make them mini? These are perfect gift ideas especially when you combine them with our mini pumpkin pie boxes for that added packaging touch! Recipe and DIY box all below!
Ingredients:
- 2 1/4 cups (550 mL) all-purpose flour
- 1 tsp. (5 mL) baking soda
- 1/2 tsp. (2 mL) salt
- 1 cup (250 mL) Becel® Buttery Taste margarine
- 1 cup (250 mL) firmly packed light brown sugar
- 1/4 cup (60 mL) granulated sugar
- 2 large eggs
- 1 tsp. (5 mL) vanilla extract
- 1/2 (125 mL) cup maple syrup
- 1 can of your favourite pumpkin pie filling!
- vanilla icing
Directions:
Step 1
Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
Step 2
Beat Becel® Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Lastly, add in the maple syrup and mix well.
Step 3
Mix up your pumpkin pie filling in a separate bowl according to the directions on the can lable. (You made need additional ingredients other than the ones listed above) ; set aside.
Step 4
In a muffin tin, add small scoops of the dough into the bottom. Gently press the dough up against the sides with a spoon to create a small dip in the bottom. Make sure you don’t fill your tins too high.
On top of the dough, add a tiny spoonful of the pumpkin pie mix to the centre
Step 5
Bake in the oven for about 10 minutes or until the dough is golden and the pie filling has set (it should have lost it’s sheen). Allow the cookies to cool before removing them from the pan.
Step 6
Once fully cooled, add a tiny drop of white icing onto the center of the cookies to represent the whipped cream on pumpkin pies!
Now your mini pumpkin pies are ready to eat!
For that extra giftable touch, here’s how to make mini pie tins and boxes for your cookies!
For the pie tins, start with some silver foil cupcake liners. We purchased ours at Bulk Barn. Cut down the liners to about 1/2 in tall or however tall your cookies are.
For the pie boxes, we made a printable template for you linked below. Print our the template onto some medium thickness card stock. Cut it out and fold it together along the dotted lines. Use a glue stick to glue down the flaps. For the window cutout, cut out the circle on the template. For this you can use any plastic sheet you have lying around, we chose to use a square cut from the side of a ziplock bag. Glue down the plastic to the inside of the box. Add in cookie and pie tin into the box and your mini pumpkin pie is complete!
vegan recipe!
Becel Anything Goes Cookie Dough Vegan Maple Glazed Pumpkin Cookie
Becel was kind enough to send over a vegan option of our above recipe for all of our vegan readers! Here it is!
Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
Mix Becel® Vegan margarine with sugars in large bowl. Mix in pumpkin puree and vanilla until blended. Gradually add in flour mixture; mix just until blended. Add 2 tsp. cinnamon and maple extract. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart.
Bake 7 minutes or until edges are golden. Cool cookies on sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
Combine confectioners sugar with remaining 1/8 tsp. cinnamon. Stir in 2 tsp. warm water until smooth. Drizzle over cooled cookies.
Watch us make the mini pumpkin pie cookies and other fall DIYs in the video below!