By Kevin Williams
Ah, pumpkin season…dontcha love it? Every since late September we’ve been talking about pumpkins and sharing recipes for this wonderful seasonal speciality. As I’ve said, pumpkins are a late-season staple on Amish farms as the pulpy prize is turned into breads, rolls, cookies, coffeecakes, and more!
Wow, I tell you, if you wanted a twist on the traditional pumpkin pie for Thanksgiving this recipe might be worth a look. I love these! This recipe for mini sugar cookie pumpkin pies gives your palette the best of all worlds. Rachel made some of these yesterday using Rosanna’s 5-gallon sugar recipe (quartered) an adaptation of a Betty Crocker recipe.
ABOVE: The light creamy frosting is what really binds the different parts of the recipe together. Yum!
The end result is a really cool pumpkin pie-meets sugar cookie crust creation. You can use any sugar cookie recipe. I will say that a lot of the Amish (and Rosanna’s would be included in the same mold) sugar cookies tend towards the lighter, cakier versions so the “crust” of these were sort of cakey (which I loved), but these might also work better with a denser, thinner, chewier sugar cookie recipe.
Mini Sugar Cookie Pumpkin Pies
1/2 cup plus 1/8 cup sugar