Prep Time: 40 min. Total Time: 1 hr. 25 min. Servings: 36
Every little bite of pumpkin cream cheese filling will make you smile!
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.
In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
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.
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.
Serving Size: 1 Cookie
Calories 110 (Calories from Fat 45); Total Fat 5g; (Saturated Fat 3g, Trans Fat 0g); Cholesterol 15mg; Sodium 80mg; Potassium 25mg; Total Carbohydrate 16g; (Dietary Fiber 0g, Sugars 10g); Protein 1g % Daily Value: Vitamin A 15%; Vitamin C 0%; Calcium 0%; Iron 0%
Exchanges: 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.