Pumpkin Pie Cookies
Source of Recipe
Betty Crocker
Recipe Introduction
Pie, meet cookie. Cookie, say hello to pie. When two all-time favorites come together, you get Pumpkin Pie Cookies, the star at your next holiday cookie exchange.
Very good!
List of Ingredients
Cookie Base and Topping
2 pouches (1 lb. 1.5 oz.) Sugar Cookie Mix
1/2 cup cold butter
1 (8 oz. package) cold cream cheese
Pumpkin Filling
1 (8 oz. package) cream cheese, softened
1/3 cup sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
1/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
Recipe
Heat oven to 350°F. Generously spray bottoms and sides of 36 regular-size muffin cups with cooking spray.
Place cookie mix in large bowl. Cut in butter and 1 package cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not over mix.) Reserve 2 cups cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
In small bowl, add 1 package cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
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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