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Pumpkin Pie Sugar Cookies
Pumpkin Pie Sugar Cookies
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Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Delicious pumpkin sugar cookie pies are the perfect Thanksgiving treat for kids and make dessert prep a breeze. Simply press sugar cookie dough into a muffin tin, add pumpkin pie filling, bake, and top with cream cheese frosting. No fancy equipment needed, just pure deliciousness in every bite!
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
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting
Instructions:
  • Preheat your oven to 350°F and generously spray 36 regular-size muffin cups with cooking spray. Follow the instructions on the cookie dough pouch to make the dough. Take a rounded teaspoon of dough and form it into 1 1/4-inch balls. Press the dough evenly into the bottom of each muffin cup, gently molding it up the sides.
  • In a medium bowl, whisk together the Pumpkin Filling ingredients until well blended. Spoon a rounded teaspoon of the mixture into each dough-filled muffin cup and spread it slightly.
  • Bake for 8-12 minutes until edges turn light golden brown and filling sets (cookies and filling will be soft). Allow to cool in the pan for 10 minutes, then transfer carefully to a cooling rack.
  • - Fill a small resealable food-storage plastic bag with frosting. - Snip off a small corner of the bag and pipe a small dollop of frosting onto each cookie. - If desired, sprinkle lightly with more pumpkin pie spice. - Store the cookies in the refrigerator in a covered container or another resealable food-storage plastic bag.

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