½ cup pumpkin puree (akin to Libby’s®)
3 tablespoons white sugar
1½ tablespoons finely chopped walnuts
1 teaspoon pumpkin pie spice
½ teaspoon floor cinnamon
½ teaspoon vanilla extract
1 (14.1 ounce) bundle refrigerated pie crusts
1 giant egg, crushed
1 teaspoon water
1 tablespoon cinnamon sugar, or as wanted
1. Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla collectively in a bowl till effectively blended.
2. Place every of the two pie crusts on a lightly-floured floor, and roll out the dough thinly with a rolling pin. Utilizing a 2 1/4-inch spherical biscuit or cookie cutter, reduce mini circles into every pie crust.
3. Fill half of circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open across the edges.
4. Dip your finger in water and run it across the edge of every circle. Place a second pie crust circle on prime. Press down the sides and crimp with a fork to seal. Whisk egg and water collectively in a small bowl. Brush the tops of the cookies with the egg combination and sprinkle frivolously with cinnamon sugar.
5. Preheat the air fryer to 360 levels F (180 levels C). Bake till golden brown, about 7 minutes, and take away to a rack to fully cool.
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