Pumpkin Pie Sugar Cookie

Prep Time: 40 Min.
Total Time:1 Hr. 25 Min.
Servings: 36

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Every little bite of pumpkin cream cheese filling will make you smile!

Ingredients

  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
  • Butter and egg called for on cookie mix pouch
  • 4 oz cream cheese, very softened
  • ½ cup canned pumpkin (not pumpkin pie mix)
  • ¼ cup sugar
  • ¾ teaspoon pumpkin pie spice
  • ½ cup Betty Crocker™ Rich & Creamy cream cheese frosting

Nutrition

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.

Preparation

  1. 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.
  2. In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
  3. 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.
  4. 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.

Recipe Tips

  • If you don’t have 3 muffin pans, cover and refrigerate filling and cover cookie dough until placed in muffin pan. You can roll the balls of dough ahead; cover with plastic wrap to prevent dough from drying out.
  • If using 21-oz pouch of Betty Crocker™ sugar cookie mix, make cookie dough as directed on pouch. For pumpkin filling, use 5 oz cream cheese, 2/3 cup canned pumpkin, 1/3 cup sugar and 1 teaspoon pumpkin pie spice. For topping, use 2/3 cup cream cheese frosting. Makes 42 cookies