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Cookie Stuffed Pies

Cookie Stuffed Pies
  • Prep 10 min
  • Total 25 min
  • Ingredients 3
  • Servings 6
Use a pumpkin-shaped cookie cutter to make these cute pies stuffed with a sweet confection.
Updated October 25, 2012


  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg, beaten
  • 6 creme-filled chocolate sandwich cookies


  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper or foil.
  • 2
    Unroll pie crust on lightly floured work surface. Use 3-inch pumpkin-shaped cookie cutter to cut 12 pumpkins. (Scraps can be rolled in ball, rolled out with a rolling pin and cut to make additional pumpkins.) Lightly brush each pumpkin with beaten egg.
  • 3
    Place 1 chocolate sandwich cookie on center of 6 of the pumpkins. Place another pumpkin on top of each; gently press edges together to seal. Place on cookie sheet; lightly brush tops with beaten egg.
  • 4
    Bake 10 to 15 minutes or until golden brown.

  • Substitute your favorite chocolate candy for the cookies.
  • Use any shape cookie cutter for this--try a bell or star.

No nutrition information available for this recipe
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