Go Back
Print

Pumpkin Pie Cookies

A sugar cookie mixture is pressed into muffin tins. Pumpkin filling made with cream cheese, pumpkin and pumpkin pie spice goes on top of the sugar cookie crust. Additional sugar cookie mixture is crumbled on top before baking. These Pumpkin Pie Cookies a great way to get pumpkin pie taste without making full pies!

Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 24 cookies

Ingredients

Cookie base and topping

  • 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
  • ¼ cup cold butter
  • 4 oz cold cream cheese

Pumpkin Filling

  • 3 oz cream cheese well-softened
  • 2 tbsp sugar
  • 3 tbsp canned pumpkin not pumpkin pie mix
  • 2 tbsp Gold Medal AP flour
  • ¼ tsp pumpkin pie spice

Instructions

  1. Heat oven to 350F. Generously spray bottoms and sides of 24 regular size muffin cups with cooking spray. Place cookie mix in a 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 tbsp remaining cookie mixture evenly into bottom of each muffin cup.
  2. In a small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded tsp pumpkin filling in center of each cookie. Sprinkle with 2 tsp reserved cookie topping.
  3. Bake 18-20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edges of muffin tin to loosen.

Recipe Notes

My yield is only 20, following the recipe I can’t make 24. I also barely have enough filling to make 20 cookies, using a rounded tsp; I had to scrape the bowl to make the last cookie. Sprinkle the topping with 1 rounded tsp not 2 tsp, again I ran out before the last cookie when I tried to use 2 tsp. You can use fat free or reduced fat cream cheese.