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Mini Pumpkin Pie Cookies
Mini Pumpkin Pie Cookies
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Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Elevate your holiday party with mini cookie cups resembling bite-sized pumpkin pies, topped with whipped cream and pumpkin pie spice for a festive touch.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • Butter and egg called for on cookie mix pouch
  • 4 oz cream cheese, very softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon sugar
Instructions:
  • Preheat oven to 350°F. Line 40 mini muffin cups with mini paper baking cups. If not using liners, generously grease muffin cups before adding cookie dough.
  • Follow the instructions on the pouch to prepare the cookie dough. Use a small cookie scoop to evenly portion the dough into mini muffin cups, pressing it gently into the bottom and up the sides of each cup.
  • In a medium bowl, whisk together the pumpkin filling ingredients until well blended. Spoon a teaspoon of the mixture into each muffin cup filled with dough and spread it slightly.
  • Bake for 10 to 12 minutes until edges are lightly golden brown and filling is set but still soft. Allow to cool in the pan for 10 minutes, then transfer carefully to a cooling rack.
  • Use a mixer to whip all ingredients until fluffy. Pipe or spoon a dollop of whipped cream onto each cookie before serving. Refrigerate cookies after adding topping.

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