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I have such a fun fall dessert to share with you today. Have you ever tried to make a baked treat using store-bought pie crust? Follow the directions below to see how easy it is! We used pre-made pie crust and turned them into cookies. Add a whipped cream cheese dip for the perfect topping.
This recipe is the perfect snack dessert to make for your next fall holiday or party.
Why This Recipe Rocks:
- Super Simple: We’re using store-bought pie crust – a shortcut that lets you focus on the fun parts without the fuss.
- Kid-Friendly: Get the kiddos involved! My 10-year-old, Landon, loves using the leaf cookie cutter, and Lily, 15, is a pro at mixing the dip.
- Perfect for Fall: These cookies are not just tasty; they’re shaped like little autumn leaves!
- Pre-made Pie Crust: The unsung hero of quick baking. Crispy, flaky, and just waiting to be transformed into something wonderful.
- Cream Cheese Whipped Topping: This cream cheese/whipped topping duo makes for a creamy dip that’s light yet indulgent.
- Cinnamon: The quintessential fall spice, adding warmth and a hint of nostalgia to every bite.
- Leaf-shaped cookie cutter
- Baking sheet
- Cookie Magic: Rolling out the pie crust and stamping out leaf shapes is a fantastic way to get creative. You can even get different leaf-shaped cutters for variety!
- Quick Bake: These cookies bake in a flash! It’s a great lesson for the little ones on keeping an eye on what’s in the oven.
- Dip Creation: Mixing the creamy dip is so satisfying. The aroma of cinnamon as you blend it with cream cheese and whipped topping is heavenly!
- These cookies are great for a cozy family movie night, a fun snack for your kids’ playdates, or even as a unique dessert for a fall-themed dinner party or holiday meal.
- Presentation is key! Serve them on a platter with colorful autumn leaves (real or fake) as garnish/decoration, or arrange them in a basket for that extra ‘wow’ factor.
Making It Your Own:
- Get creative with your cookie cutters. Not just leaves, but think pumpkins, acorns, or even Halloween-themed shapes.
- Add a dash of nutmeg or pumpkin spice to the dip for an extra layer of fall flavor. Our pumpkin dip would actually make an incredible dip for these cookies.
- Hosting a grown-up gathering? A sprinkle of finely chopped nuts or a drizzle of caramel over the cookies can elevate this simple treat.
Mom Tip: Remember, the beauty of this recipe lies in its simplicity and flexibility. Don’t stress over perfection; it’s all about making memories in the kitchen. Landon’s leaves weren’t all perfect, but we had a blast making them, and they tasted just as sweet.
Make sure you take a look at the rest of our Thanksgiving content while you’re here! There are lots of great recipes, DIY projects and free printables.
Pie Crust Cookies and Cream Cheese Dip
- 1 leaf cookie cutter
- 1 baking sheet
Pie Crust Cookies
- 1 pre-made pie crust
- 1/4 cup melted butter
- 8 oz whipped topping
- 8 oz cream cheese
- 2 tbsp cinnamon
- 1/4 cup milk
- Preheat oven to 350 degrees.
- Roll out the pie crust and stamp out the leaf cookies.
- Place on a baking sheet and coat with butter.
- Bake for 6-8 minutes (keep an eye on them!).
- In a large mixing bowl, combine whipped topping, cream cheese, cinnamon, and milk.
- Serve the dip with your freshly baked pie crust cookies and enjoy!
And there you have it! An easy, fun, and delicious treat that captures the essence of fall. Don’t forget to share your baking adventures with us in the comments or tag us on social media – we love seeing your cookie creations!