This place sure looks familiar. I'm back - and I've brought with me the perfect dessert for your Thanksgiving table - or pretty much any of the other 364 days of the year. I present: mini pumpkin pie cookies. A crisp cookie shell, sweet pumpkin filling, and crumbly streusel topping in an adorable bite-sized container will be a welcome addition to any meal, snack or... breakfast.
I used a mini-muffin pan for these to keep them in the tiny size I wanted, but if you wanted larger ones - and to save a little time - you could certainly use a muffin tin or other tart pans. I know there are a few different components to this recipe, but - like I did - you can make the dough and the topping a day or two before and store in the fridge - and the filling takes about two minutes to mix together.
Because they're so tiny you don't need all that much of the pumpkin puree - if you buy a can you'll likely have 2/3 of it leftover. What to do with that? How about
pumpkin whoopie pies,
pumpkin pie bars or
pumpkin snickerdoodles?
I know I've been a bit absent around here lately, but I'm still pretty present around other corners of the world wide web: find me on Twitter or Instagram, and you can find my recipes over on the New York Jewish Week website; recent entries include a
mushroom-leek phyllo tart, a
feta-sweet potato flatbread and
salted chocolate-drizzled popcorn.
