Pumpkin Empanada Cookies

1. 1

   Roll out pie crust and cut with a biscuit cutter until all the dough is used. Use the biggest biscuit cutter you can find.

2. 2

   Place a small spoonful of pumpkin pie filling in each circle of dough. Fold dough over, forming a crescent.

3. 3

   Seal edges by crimping with a fork. Brush cookies with egg wash. Bake until golden.

4. 4

   Let cool slightly. Sprinkle with cinnamon sugar and finish cooling on a wire rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.