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Pumpkin Pie Sugar Cookies

pumpkin pie sugar cookies Dessert
Pumpkin Pie Sugar Cookies
  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 36
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Every little bite of pumpkin cream cheese filling will make you smile! ...MORE + LESS -

Ingredients

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

Steps

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.

Expert Tips

  • 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.

Nutrition Information

Nutrition Facts

Serving Size: 36 cookies
Calories
101.2
% Daily Value
Total Fat
5.1
Saturated Fat
2
Trans Fat
0
Cholesterol
3.5
Sodium
59
Dietary Fiber
0.1
Sugars
3.7
Protein
0.9
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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