Ingredients
- 1 Basic Pie Crust
- 1 egg
- 1/3 cup milk
- 1/2 cup pumpkin puree
- 2 teaspoon pumpkin pie spice
- 2 tablespoon brown sugar
- 1/4 cup Diamond of California Chopped Pecans
- Egg wash (1 egg beaten with 1 tsp of milk)
The Steps
- Pre-heat the oven to 350. Roll out your pie dough. Use a 3 inch round cookie cutter to cut 16 circles. Use a small pumpkin cookie cutter (or any shape you desire) to cut out the center of 8 of the circles.
- In a bowl, whisk together the egg, milk, pumpkin puree, pumpkin pie spice and brown sugar.
- Sprinkle a few chopped pecans in the center of the 8 whole circles. Spoon about ½ tablespoon of filling on top of the pecans. Brush the egg wash around the edge of each circle. Top each with a cut out circle. Brush the top dough with egg wash.
- Use a fork to pinch the bottom and top layers of dough together. Use a spatula to transfer to a parchment paper lined baking sheet.
- Bake for 20 minutes or until crust is golden brown. Allow cookies to cool before serving.
