Pumpkin Pie Cookies

Today I'm sharing the most fabulous cookie with you all.  I made these last night, expecting them to be good, but oh my gosh, they are beyond good!  This recipe is an absolute winner.  I actually wasn't even planning on posting them until the weekend but needed to share with you asap.

You start by using Betty Crocker Sugar Cookie Mix.  You just dump the mix in a bowl, add some butter and cream cheese, and mix until crumbly.  Put 1 cup aside to sprinkle on top of the cookies, and press the remainder in 24 muffin tins.  Then you mix the rest of the cream cheese with pumpkin puree, sugar, flour, and pumpkin pie spice.  Put a dollop of the pumpkin mixture on top of each cookie and sprinkle the rest of the cookie mix over and bake.  What you'll end up with are 24 delicious little cookies that are like mini pumpkin pies (but better, in my opinion).  I just love the sugar cookie crust and the top crumb make these cookies irresistible.

I only made a couple of changes.  The recipe calls for 1/4 teaspoon of pumpkin pie spice.  Instead, I used 1/4 teaspoon each of cinnamon, nutmeg and ginger, so a total of 3/4 teaspoon.  I'm glad I added a little extra spice and would recommend you doing the same (either pumpkin pie spice or individual spices). 

Also, the recipe calls for you to use 7 ounces of an 8 ounce block of cream cheese.  I just used the whole block of cream cheese, instead of saving 1 ounce, and it was perfect. 

On a side note, you do only use 3 tablespoons of pumpkin puree for this recipe.  This isn't a problem for me at all, I'll have no trouble using up the rest of the pumpkin this weekend.  However, if you don't want to use the rest of the puree right away, it does freeze very well.

These delectable cookies are truly delicious and a great take on pumpkin pie.  I hope you enjoy them as much as we did.

Enjoy!

Pumpkin Pie Cookies
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Cookie Base and Topping

1 pouch Betty Crocker Sugar Cookie Mix
1/4 cup cold butter
4 oz (125 g) cold cream cheese (half of 250 g package)

Pumpkin Filling

3 oz cream cheese, well-softened (I just used the other half of the package - 4 oz.)
2 T sugar
3 T canned pumpkin (not pumpkin pie filling)
2 tsp. all-purpose flour
1/4 tsp pumpkin pie spice*

*instead of 1/4 teaspoon of pumpkin pie spice, I used 1/4 teaspoon each of cinnamon, ginger and nutmeg, for a total of 3/4 teaspoon

Heat oven to 350ºF. 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.

In small bowl, add 3 oz cream cheese (I used 4 oz - the rest of the package) and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon (not too rounded - you want enough filling for all 24 cookies) pumpkin filling in centre 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.

Makes 24 cookies.

Source:  Life Made Delicious

Per Serving (1 cookie)

Calories 130
Total Fat 7 g
Saturated Fat 3 g
Trans Fat 1 g
Cholesterol 15 mg
Sodium 100 mg
Total Carbohydrate 17 g
Dietary Fiber 0 g
Sugars 10 g
Protein 1 g

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