Let’s get started planning holidays recipes, plus be sure to add these Gluten-Free Mini Pumpkin Pies to your menu!
I’ll admit I have an addiction. It’s called COOKIES! I can eat cookies all day long. The past two weeks, I haven’t been able to go to the gym because of my surgery.
Instead I’ve been baking cookies and eating a few or a dozen too.
In the midst of that, I also decided to whip up these Gluten-Free Mini Pumpkin Pies with Immaculate Baking. I grabbed the Gluten-Free Chocolate Chunk Cookie Dough and made some tasty little cookie cups.
Then, I filled them with pumpkin pie mix and topped them with cream cheese icing.
Immaculate Baking offers several certified gluten-free products that are wholesome too. Plus, they are SO good! I grabbed these at Sprouts, but you can also do you own mix too.
The package will be pre-cut for cookies. Now, to make these you will want to use half of each pre-cut amount and place it in a greased mini muffin pan.
How do you make Gluten Free Mini Pumpkin Pies?
Each package of cookies will make 24 mini cookie cups. Once these have baked for about 8-10 minutes, carefully remove the pan then use the back of a tablespoon to press them in and form the cup.
After they have cooled for a few minutes, simply release and add pumpkin pie mix to them. Finish them off with the icing and a dash of cinnamon.
Tips for Making Gluten Free Mini Pumpkin Pies
It’s important to get the actual canned pumpkin pie mix, not just pumpkin puree since you are not adding anything to it. The canned Pumpkin Pie Mix will already have the spices added to them.
These were so fun to make with the kids and so delicious. We’ve been snacking on them all weekend. It was a great way to make a delicious gluten-free dessert that is perfect for the holidays.
Enjoy these Gluten-Free Mini Pumpkin Pies!
Gluten-Free Mini Pumpkin Pies
- 1 Package Chocolate Chunk Cookies
- 1 Can Pumpkin Pie Mix
- Cream Cheese Icing
- Ground Cinnamon
Preheat oven as instructed on the package of cookies.
Divide each cookie dough segment in half and place in a greased mini muffin tin. The cookie dough should fill 24 mini muffins.
Bake for 8-10 minutes.
Carefully remove, use a tablespoon to press down in the middle of the cookie to form the cup and then let sit and cool for 5-10 minutes. It will harden then.
Carefully remove the cookie from the muffin tin, fill with the pie mix, top with the icing, and garnish with cinnamon.