Eclectic Recipes Mini Gingerbread Cookie Pies with Spiced Cream | Eclectic Recipes

Mini Gingerbread Cookie Pies with Spiced Cream

I’ve been baking up a storm this week. My kitchen is a mess to say the least, and my pantry is overflowing with the extra baking ingredients for all the sweet treats I have planned over the next two weeks.Today I wanted to make some really easy and cute Christmas treats that wouldn’t take too much time and would be absolutely foolproof, so I made these adorable little mini cookie pies. 

These mini pies are perfect when you just can’t decide between cookies and pies, and best of all, they are too easy to make.  With the help of Pillsbury Gingerbread Cookie dough and Pillsbury pie crust, all you need to do is assemble and pop the m in the oven. 

To make these pies mini, I used my margarita glass as a cookie cutter, and cut out the large circles for the mini pies. Then I just sliced the gingerbread cookie dough and placed it inside the pie. That’s it. Then a short bake in the oven until the crust is golden and crisp.

To finish these cookie pies, I topped them with a spiced cream which is simply pumpkin pie spice mixed in with whipped cream. To make things even easier, just mix in some pumpkin pie spice with a tub of pre-made whipped topping.


Mini Gingerbread Cookie Pies with Spiced Cream

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


1 (30 oz) Pillsbury Gingerbread Cookie Chub (Roll)
1 box Pillsbury rolled Pie dough
2 cups heavy cream
1/2 teaspoon pumpkin pie spice
2 teaspoons powdered sugar


Heat oven to 350°. Spray a mini pie pan with nonstick cooking spray. Soften pie crusts according to package directions, Unroll and use a large margarita glass to cut out circles of pie dough. Cut 4 pie crusts from each pie dough circle. Place pie dough in mini pie pan.

Slice cookie dough in 8 - 1/2 inch slices. Place cookie dough in pie crusts. Bake at 350° for 12 – 17 minutes, or until crust is golden brown and cookie is set.

Let mini pies cool. Whip cream into soft peaks and add powdered sugar and pumpkin pie spice. Mix well.

Serve mini pies topped with spiced whipped cream.

This post sponsored by Pillsbury, All opinions 100% mine.

8 Responses to “Mini Gingerbread Cookie Pies with Spiced Cream”

  1. 1
    Belinda @zomppa — December 12, 2012 @ 12:27 am

    How precious are these. Mess means nothing if it means tons of these!

  2. 2
    Sommer@ASpicyPerspective — December 12, 2012 @ 9:16 am

    What a fun and creative idea!

  3. 3
    Paula - bell'alimento — December 12, 2012 @ 9:25 am

    Nom Nom Nom.

  4. 4
    Cassie | Bake Your Day — December 12, 2012 @ 5:39 pm

    I can’t believe how simple these are, so pretty too! I can relate too – I have done so many dishes lately…all this holiday baking!

  5. 5
    Miss @ Miss in the Kitchen — December 12, 2012 @ 9:04 pm

    I love how simple these are and I’m sure they are totally yummy!

  6. 6
    Tara @ Unsophisticook — December 15, 2012 @ 11:58 pm

    Wow, I didn’t even know Pillsbury made gingerbread cookie dough. These look so yummy!

  7. 7
    Launie — December 22, 2012 @ 6:14 am

    Thanks for making me busy today:) These look so cool I can’t resist trying. Impressive photography skills btw good job!

  8. Pingback: Glazed Gingerbread Baked Donuts - Taste and Tell