Pumpkin Pie Sugar Cookies | Thanksgiving Recipe

Pumpkin Pie Sugar Cookies | Thanksgiving Recipe

Pumpkin Pie Sugar Cookies | Thanksgiving Recipe

Ingredients | Click On Product To Purchase Ingredient Online

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
Pumpkin Filling
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
Topping
1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting

INSTRUCTIONS

  • 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.

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2 Responses

  1. Reaema says:

    This looks so yummy!!!

  2. Scribbler says:

    You have a wonderful Blog! I Hope to interact with you, on our respective blogs! Thanks for the support. I really really need it..

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