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    Pumpkin Pie Cookies

    Source of Recipe

    Betty Crocker

    Recipe Introduction

    Pie, meet cookie. Cookie, say hello to pie. When two all-time favorites come together, you get Pumpkin Pie Cookies, the star at your next holiday cookie exchange.
    Very good!

    List of Ingredients

    Cookie Base and Topping
    2 pouches (1 lb. 1.5 oz.) Sugar Cookie Mix
    1/2 cup cold butter
    1 (8 oz. package) cold cream cheese

    Pumpkin Filling
    1 (8 oz. package) cream cheese, softened
    1/3 cup sugar
    1/2 cup canned pumpkin (not pumpkin pie mix)
    1/3 cup all-purpose flour
    1 teaspoon pumpkin pie spice


    Heat oven to 350F. Generously spray bottoms and sides of 36 regular-size muffin cups with cooking spray.

    Place cookie mix in large bowl. Cut in butter and 1 package cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not over mix.) Reserve 2 cups cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

    In small bowl, add 1 package cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.

    Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.




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