Mini Pumpkin Pie Sugar Cookies

Nothing says Fall or Thanksgiving quite like pumpkin pie! These little sugar cookies pack a huge bite of the pumpkin pie you know and love. The added hint of cream cheese is the icing on top of a perfect pie!

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Prep- 40 minutes Total-1 hr 25 Serves-36

Ingredients
Cookie Base
• 1 package of Betty Crocker™ sugar cookie mix
• Butter and egg as directed on cookie mix package

Pumpkin Filling

  • 1 brick of cream cheese, softened
  • 1/4 cup canned pumpkin purée (not pumpkin pie mix)
  • 1/4 cup of granulated sugar
  • 3/4 teaspoon of pumpkin pie spice

Topping

  • Betty Crocker™ cream cheese frosting

Directions

  1. Preheat oven to 350°F. Spray muffin tins with non-stick spray (I used mini ones).
  2. Make the dough as directed on the package.
  3. Press approximately 1 1/4 inch balls evenly into the bottom of the pan going slightly up the sides. Make a deep enough well so you the pie filling fits inside.
  4. Mix Pumpkin Filling ingredients in s medium sized bowl with a whisk until smooth.
  5. Spoon a small amount into the each cookie filled muffin tin and spread evenly.
  6. Bake 8 to 12 minutes or until edges are a light golden brown and the filling has set.
  7. Both the cookies and the filling will be soft, let cool for 10 minutes in the tin.
  8. Very carefully remove and place on a wire rack to cool and harden.
  9. Using a small plastic bag, add cream cheese frosting and cut a small piece from the tip of the bag. Pipe a small amount onto each pie and sprinkle lightly with pumpkin spice.

*Refrigerate the cookies in a container or wrapped in plastic wrap.

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Enjoy your minis, these are the perfect bite size treat to bring to the table for Thanksgiving!

xoxo,

Sara

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