A refrigerated pie crust becomes these pumpkin spice candied pinwheels in a snap. Cookies, with only four ingredients!
It’s the season … everything Pumpkin Spice! I for one, love fall, so I don’t get offended, and I assume you don’t either, or you wouldn’t be here right now. The other thing I love about fall? It’s pie season, too! I mean, I bake pies year ’round, sure, but Fall seems to be the time for pies! That’s why I thought, why not mix the best of both worlds, and use that pumpkin spice and any leftover pie crusts you might have, and make some cookies?
I present to you …
Pumpkin Spice Swirls – a.k.a. Left Over Pie Crust Cookies
^^ LOVE THEM?? PIN THEM!! ^
Today is Freaky Friday!! What? You hadn’t heard? Well, aren’t you lucky you made it??
What’s Freaky Friday? Besides a movie with Jamie Lee Curtis and Lindsay Lohan? It’s a good old fashioned blog hop. Once a season, and always for a special holiday cookie exchange, I gather some of my favorite blogging friends for a good old fashioned blog hop. We bake and cook, in secret, from one another’s blogs, then on the chosen Friday, we reveal what we made! Today is the day!!
This month, for our fall round, I was given, Seduction in the Kitchen. A blog hosted by Deanna, a Phlebotomist by day and a food blogger at night, boasting recipes to seduce your senses. Dee has a wide array of recipes on her site, from comfort food to cocktails and beyond.
I did quite a bit of digging on her site, and I actually made three recipes from her site, and then had to narrow it down to one. The first one I made was her Bananas Foster Banana Bread. If there is one thing I am never short on, it’s bananas in my freezer. The second thing I made was her Blackened Shrimp Pasta, because pasta + shrimp is yummy! But even though I could have gotten either of these to seem fall-like, I still wanted to look one more time.
That is when I saw Dee’s recipe for her Candied Cinnamon Swirls. Dee was playing around with a chai syrup she had gotten, and I didn’t have that, so I did a little tweaking. Her recipe called for the Chai Syrup, a pie crust, brown sugar and cinnamon. I decided to make it a pumpkin spice flavor, perfect for now, or even at Thanksgiving, when pie crusts are a plenty! Why waste them? Turn them into cute little cookies!!
Ingredients for Pumpkin Spice Swirl Cookies
- 1 pie crust, refrigerated or your own homemade
- pumpkin pie spice
- brown sugar
Mix the butter, brown sugar and pumpkin pie spice together in a bowl.
Spread the pie crust out and coat with the sugar mixture. Roll from one edge to the other.
Slice, lay on a parchment covered cookie sheet and bake. Makes between 24-30 cookies, depending on how thick you slice them.
Baking them up gives them that candied effect that looks and tastes so fantastic.
Perfect with a (dare I say…?) a Pumpkin Spice Latte? Or whatever you choose.
These come together so quickly, they are perfect for when a friend drops by for coffee. They, not only are ready in minutes, they make your house smells delicious! They’d make a great hostess gift, or even a little nibble at breakfast or brunch with their cute “cinnamon roll” appearance.
Interested in seeing all of my other Freaky Friday Recipes??
Take a Look at all of our Fall Freaky Friday Recipes:
- An Affair from the Heart – Pumpkin Spice Swirls – Leftover Pie Crust Cookies
- Bowl Me Over – 4 Ingredient Peanut Butter Cookies
- The Healing Tomato – Greek Dipping Oil
- LeMoine Family Kitchen – Easy Vegetable Orzo Soup
- Lemon Blossoms – Coconut Curry Soup with Shrimp
- Lisa’s Dinnertime Dish – Lemon Rosemary Chicken and Veggie Sheet Pan Dinner
- Mildly Meandering – Caprese Tortellini Skewers
- Plattertalk – Crock Pot Honey Garlic Chicken
- Seduction in the Kitchen – Unstuffed Cabbage Roll Skillet
- Take Two Tapas – Tequila Infused Grapes
- West Via Midwest – Roasted Fingerling Potatoes
- Who Needs a Cape? – Cheesy Chicken, Artichoke & Rice Casserole
Grab that Leftover Pie Crust – Let’s make some Pumpkin Spice Swirls!
- 1 sheet refrigerator pie crust
- 1/4 cup brown sugar
- 1 Tablespoon Pumpkin Pie Spice
- 1 Tablespoon very soft butter (melted works, too!)
adapted from Seduction in the Kitchen