Pumpkin Pie Cookies Recipe
Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty’s sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only require 25 minutes of prep time—hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they’re worthy of a permanent spot in your fall baking lineup!
Ingredients
Cookie Base and Topping
1
pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/4
cup cold butter
4
oz (half of 8-oz package) cold cream cheese
Pumpkin Filling
3
oz cream cheese, well-softened
2
tablespoons sugar
3
tablespoons canned pumpkin (not pumpkin pie mix)
2
teaspoons Gold Medal all-purpose flour
1/4
teaspoon pumpkin pie spice
1
Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
2
In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
3
Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.
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WARNING: This product extends the time to handle hot objects. It is NOT permanent protection against fire or heat. Do not use this glove with steam or while glove is wet. Can result in injury if not used accordingly to instructions.
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