Pumpkin Pie Cookies
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.
Yield
24 cookiesActive Time
25 minTotal Time
1 hr 25 minIngredients
- 4 oz (half of 8-oz package) cold cream cheese
- 1/4 cup cold butter
- 1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
- 1/4 teaspoon pumpkin pie spice
- 2 teaspoons Gold Medal all-purpose flour
- 3 tablespoons canned pumpkin (not pumpkin pie mix)
- 3 tablespoons sugar
- 3 oz cream cheese, well-softened
Cookie Base and Topping
Pumpkin Filling
Instructions
- 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.
- In small bowl, add 3 oz 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.
- Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
- Make pie cookies as directed above, using cherry filling instead of pumpkin filling. Make cherry filling by mixing 1/2 cup cherry preserves, 1/4 cup dried cherries and 1/4 teaspoon ground cinnamon.