Pumpkin Pie Cookies Recipe

    Newer Older


    Cookie Base and Topping:
    1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
    1/4 cup cold butter
    4 oz (half of 8-oz package) cold cream cheese

    Pumpkin Filling:
    3 oz cream cheese, well-softened
    2 tablespoons sugar
    3 tablespoons canned pumpkin (not pumpkin pie mix)
    2 teaspoons Gold Medal® all-purpose flour
    1/4 teaspoon pumpkin pie spice


    1. Heat oven to 350°F. Generously spray 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 remaining cookie mixture evenly into bottom of each muffin cup.

    2. 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.

    3. 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.

    Christie13, wakeupbeachbottle, and 12 other people added this photo to their favorites.

    1. Ingrid Sørensen 29 months ago | reply

      These look delicious!

    2. cottonpatch101 20 months ago | reply

      These look yummy I am going to make them soon!!!

    3. LisaHarrington 20 months ago | reply

      Looks amazing....

    4. christoferobin 6 months ago | reply

      Made these today and they're quite yummy.

    keyboard shortcuts: previous photo next photo L view in light box F favorite < scroll film strip left > scroll film strip right ? show all shortcuts