Pumpkin Pie cookies are all over the web right now and I bet that many of you have already made some for your family. I love pumpkin and use is in many dishes in the fall. I recently made a Pumpkin Pie Cheesecake that was to die for. I got one photo of it (not the best in the world) and then my family cut into it! I tried to rescue a piece for a photo, but I was busy and my family was hungry! Needless to say, I have no photo and no cheesecake! I guess I will have to make another one!
As you know, I belong to a great group of bakers and we have a facebook group called Fill The Cookie Jar. Each month we get together and bake cookies based on a theme. We then share the cookies with each other and with you too! If you are a blogger and are interested in joining the group, sign up here: Fill The Cookie Jar Sign Up sheet. I will make sure you are a member of the group right away!
So, on to my cookies. I was out of the country for most of September and missed the Fall cookie share. Boy, was I disappointed. I had the perfect cookies to share with everyone. Although I love Halloween, I decided to go with my fall cookie. I just couldn’t resist! The theme for the month was Halloween or Orange or Black. So, I made these “orange” Pumpkin Pie Cookie Slices! I was inspired to make these by a post I saw at The Sweet Adventures of Sugarbelle.
Here is how I did it!
1.) Make your sugar cookie dough
2.) Divide the dough in half and roll each half out to make a circle that is about 7 or 8 inches across
3.) Cut the now circular dough into wedges, as if you were cutting a pie
4.) Bake the wedges (according to the directions)
5.) Using the colored icing, decorate to make them look like a slice of pie
Here is the recipe for the cookies and the icing
- 2/3 cup shortening
- 1 1/2 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 4 teaspoons milk
- 3 1/3 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons cream cheese, softened
- 1 to 2 Tablespoons milk
- Icing coloring (I used Wilton)
- In a large bowl, blend shortening and sugar; add eggs, vanilla and milk.
- In a separate bowl, mix flour, baking powder and salt. Add flour mixture to shortening mixture; stir until well blended. Divide dough into 2 or 3 balls; wrap in plastic wrap and chill for at least one hour.
- Roll dough out 1/4 inch into a circle that is about 7 or 8 inces across, on a floured surface. Cut into wedges. Transfer to a ungreased baking sheet. Bake at 400 degrees for 7 to 9 minutes. Cool complete before frosting.
- Combine butter, powdered sugar, vanilla, cream cheese and 1 Tablespoon of milk; mix until smooth. Add more milk as needed for desired consistency.
- Tint frosting with food colorings until desired color. Spread on cookies and decorate. Use a tip to create the crust of the pie and to create the whipped cream.
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