Pumpkin Pie Sugar Cookies

Prep Time

40m

Cook Time

Total Time

1h 25m

This delicious recipe combines the flavors of pumpkin pie with sugar cookies for a delightful autumn treat. A sugar cookie base is topped with a creamy pumpkin filling and finished off with a rich cream cheese frosting. Perfect for Halloween or Thanksgiving, these cookies are sure to be a hit!

Dessert

Pumpkin

bettycrocker.com

Recipe Options

Ingredients

Servings: 36 servings

Scale:

Scale

0.25

0.5

Cookie Base

1 pouch (17.5 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

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

96kcal

4%
Fat

4g

0%
Saturated Fat

2g

0%
Carbohydrates

13g

0%
Fiber

0g

0%
Sugar

8g

0%
Protein

0g

0%
Cholesterol

7mg

0%
Sodium

63mg

3%

Percent Daily Values are based on a 2,000 calorie diet.