Pumpkin Pie Sugar Cookies

Every little bite of pumpkin cream cheese filling will make you smile! ...MORE + LESS -

1 pouch Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch

125 g (half 250 g package) 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™ Whipped cream cheese frosting

Hide Images

1

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.
2

In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
3

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.
4

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.

If you don’t have 3 muffin pans, cover and refrigerate filling and cover cookie dough until placed in muffin pan. You can roll the balls of dough ahead; cover with plastic wrap to prevent dough from drying out.