Pumpkin Pie Cookies

Name: Pumpkin Pie Cookies
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 24
Cuisine: Global
Ingredients: 59 milliliters cold butter; 3 Tbsps canned pumpkin (not pumpkin pie mix); 85 grams cream cheese, well-softened; 113 grams (half of 8-oz package) cold cream cheese; 2 teaspoons Gold all-purpose flour; 0 teaspoons pumpkin pie spice; 2 Tbsps sugar; 1 pouch (1 lb 1.5 oz) Betty sugar cookie mix

For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 51 calories, 1g of protein, and 5g of fat. This recipe serves 24. Thanksgiving will be even more special with this recipe. Head to the store and pick up betty sugar cookie mix, pumpkin pie spice, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 25 minutes.

Instructions

Heat oven to 350F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray.

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Cooking Spray

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Muffin Liners

Oven

Place cookie mix in large bowl.

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Cookie Mix

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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.

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Cream Cheese

Butter

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Blender

In small bowl, add 3 oz cream cheese and stir until smooth.

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Cream Cheese

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Bowl

Add remaining pumpkin filling ingredients; mix well.

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Pumpkin

Place 1 rounded teaspoon pumpkin filling in center of each cookie.

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Pumpkin

Sprinkle each with 2 teaspoons reserved cookie topping.

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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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Muffin Tray