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Apple Pie Cookies

These Apple Pie Cookies are like miniature hand pies. Ooey-gooey apple pie filling is sandwiched between two pieces of buttery, flaky refrigerated pie crust and then baked until golden-brown.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: cream cheese icing, frozen pie crust, old fashioned caramel dip
Servings: 78 cookies
Calories: 206kcal
Author: Jennifer Debth


Apple Pie Cookies

  • 1 cup pecans
  • 1 (20 oz) can apple pie filling
  • 1 (16 oz) container old fashioned caramel dip
  • 6 (14.1 oz) boxes pie dough each box should contain 2 crusts total, thawed according to box directions

Cream Cheese Icing

  • 1 (8 oz) block cream cheese softened to room temperature
  • 4 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract


Apple Pie Cookies

  • Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
  • Place pecans into a high powered food processor, then pulse until roughly chopped.
  • Add in apple pie filling and caramel dip, then pulse until combined. The filling should be relatively smooth with a few chunks for texture. Set aside.
  • Unroll 1 pie crust onto a clean work surface, then use a 2.5 inch circle cookie cutter to cut out 14 circles.
  • Top 7 of the circles with 1/2 tablespoon caramel apple pecan filling.
  • Top with another circle, carefully press the seams together with your fingers, then use a fork to further seal the edges.
  • Place onto the prepared baking sheet and spray the tops with cooking spray.
  • Bake in preheated oven for 15 minutes or until the pie crust is golden brown.
  • Repeat with remaining filling/pie dough, then cool slightly before topping with icing.
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Cream Cheese Icing

  • Place cream cheese into a large bowl and beat until fluffy, about 1 minute.
  • Add in powdered sugar, cinnamon, and salt and beat until combined.
  • Pour in milk and vanilla and beat until fluffy.
  • Use a spoon to spoon over the cookies.
  • Let set slightly before serving and enjoying!
  • Cookies can be enjoyed warm, cold, or room temperature!
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If you make the full batch of cookies, you’ll end up with 78 cookies and a ton of extra pie crust from the scraps. I love using the scraps to make my pie crust cookies or bake the scraps plain and use them as a dipper for chicken pot pie, soup, etc. You can also check out this great article: https://www.foodandwine.com/cooking-techniques/baking/10-ways-use-leftover-pie-dough
If you don’t want to make 78 cookies (each box of pie crust makes 14 cookies), use the leftover apple pie filling for stirring into oats, yogurt, as an ice cream topping, in a parfait, on top of cake, bake it into an actual pie, etc. You can also check out this article: https://www.pillsbury.com/everyday-eats/how-to-use-apple-pie-filling You’ll want to half the cream cheese icing as well.


Serving: 1cookie | Calories: 206kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 189mg | Potassium: 49mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg