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Easy Pumpkin Pie Cookies
Easy Pumpkin Pie Cookies
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Easy pumpkin pie cookies made with a sugar cookie mix base, baked in a muffin tin for convenient mini pumpkin pies. Buttery crust, creamy pumpkin filling, and sweet crumb topping. Quick to prep, perfect for fall gatherings or anytime treats.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/4 cup cold butter
  • 4 oz (half of 8-oz package) cold cream cheese
  • 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
Instructions:
  • Preheat the oven to 350°F. Grease 24 regular-size muffin cups generously with cooking spray. In a large bowl, combine cookie mix. Use a pastry blender or fork to cut in butter and 4 oz cream cheese until crumbly (be careful not to overmix). Set aside 1 cup of the mixture for topping. Firmly press 2 tablespoons of the remaining cookie mixture evenly into the bottom of each muffin cup.
  • Start by combining 3 oz cream cheese in a small bowl until smooth. Then, mix in the rest of the pumpkin filling ingredients thoroughly. Spoon 1 rounded teaspoon of the pumpkin filling onto the center of each cookie. Finally, sprinkle 2 teaspoons of the reserved cookie topping on each cookie.
  • Bake the cookies until the edges are golden brown, for about 18 to 20 minutes. Allow them to cool in the pan for about 30 minutes. Use a metal spatula to gently loosen the cookies from the muffin tin.

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