Pumpkin Sugar Pie With Cookie Crust From Erin Jeanne Mcdowell Recipes

PUMPKIN PIE SUGAR COOKIES

Pumpkin Pie Sugar Cookies image

Pumpkin sugar cookies are about the cutest way we can think of to serve up Thanksgiving's reigning queen of dessert. With their sugar cookie crusts and pumpkin pie filling, these petite sweets are perfect for pleasing kiddos, diversifying the dessert spread (there's room for more with these minis on the menu!) and cutting down on the labor-intensive pie-making process. The only special equipment needed is a muffin tin (so leave your pastry blender, rolling pin and pie shield in the drawer!). These cookies are ever-so-intuitive to make: press a ball of sugar cookie dough into the bottom and up the sides of each cup and add the pumpkin pie filling. When they come out of the oven, pipe a dollop of cream cheese frosting into the center of each treat and your "pies" are ready to be served.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h25m

Yield 36

Number Of Ingredients 7

Ingredients

1 pouch (1 lb 1.5 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

Steps:

Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
Bake 8 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g

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