Christmas Pumpkin Pie Cookies
Make your holiday cookie exchange extra special with Christmas Pumpkin Pie Cookies. Soft, chewy, and filled with the flavors of pumpkin pie.
Ingredients
Cookie Base and Topping
- 1 pouch Betty Crocker® sugar cookie mix
- ¼ cup butter
- 4 oz cream cheese
Pumpkin Filling
- 3 oz cream cheese well-softened
- 2 tbsp sugar
- 3 tbsp pumpkin canned
- 2 tsp All-purpose flour
- ¼ tsp pumpkin pie spic
Instructions
- Heat oven to 350°F.
- Generously spray the bottoms and sides of 24 regular-size muffin cups with cooking spray.
- Place cookie mix in 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 tablespoons of the remaining cookie mixture evenly into the bottom of each muffin cup.
- In small bowl, add 3 oz 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
Nutrition
Calories: 51 kcal | Carbohydrates: 2 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 13 mg | Sodium: 41 mg | Potassium: 16 mg | Fiber: 0.1 g | Sugar: 1 g | Vitamin A: 458 IU | Vitamin C: 0.1 mg | Calcium: 9 mg | Iron: 0.05 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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