Pumpkin Pie Cookies

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Now, most people, definitely including myself, looooove pumpkin. I love pumpkin everything! You name it pumpkin, I love it! I was going to bake the other night, and I had some leftover pumpkin, and needed to use it. So I searched around and found this delicious recipe for pumpkin pie cookies! Uh YUM! And they were sooo easy and inexpensive!

So let’s get to rollin’!

 

INGREDIENTS

  • Cookie Base/Topping:
  • 1 pouch of Betty Crocker Sugar Cookie Mix (1lb 1.5oz)
  • 1/4 c. cold butter
  • 4 oz. cold Cream Cheese
  • Filling:
  • 3 oz. Cream Cheese, softened
  • 2 tbsp sugar
  • 3 tbsp canned pumpkin
  • 2 tsp flour
  • 1/4 tsp cinnamon

Directions

1. Heat oven to 350 degrees. Grease two muffin pans. No liners needed!

2. Put cookie mix in a medium pan, cut in butter and cream cheese until crumbly. You can use a pastry blender or fork. Reserve 1 cup for the topping. Press in two tablespoons of mixture into each pan. (The original recipe says it makes 24, mine made 18, but I definitely could have used less cookie base in each pan.)

3. In small bowl, smooth the cream cheese, then add the remaining ingredients, then beat until smooth. Place a nice spoonful into each cup. Then sprinkle some of the cookie mixture on top.

4. Bake 18-20 minutes until edges are golden brown. Cool completely in pan, then pop them out and enjoy!

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