Pumpkin Pie Cookies
- YIELDS
- 30
This ain't your momma's pumpkin pie recipe! Our Pumpkin Pie Cookies are the perfect recipe for your fall get-together. Whether you're celebrating Thanksgiving or just enjoying brunch with friends, whip up a batch of these fall-favorite cookies, and everyone will be asking what your secret is!
What You'll Need
- 1 (17-1/2-ounce) sugar cookie mix
- 3 tablespoon cold margarine
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 2 tablespoon Splenda
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon pumpkin pie spice
What to Do
- Preheat oven to 350 degrees F. Coat 30 muffin cups with cooking spray.
- In a large bowl, combine cookie mix, margarine, and 4 ounces of cream cheese, until mixture is crumbly. Set aside 1 cup cookie mixture for topping. Firmly press 1 heaping tablespoon of cookie mixture, evenly, into bottom of each muffin cup.
- In a small bowl, add remaining cream cheese and Splenda. Stir until smooth. Add canned pumpkin and pumpkin pie spice, mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 1 teaspoon reserved cookie topping.
- Bake 18 to 20 minutes or until edges of cookies are golden brown. Let cool 10 minutes, then run a knife around edge of cookies to loosen. Let cool completely.
More Fall Recipes!
- Love that our pumpkin pie recipe is different? Then you're going to want to make our seasonal-favorite Pumpkin Spice Bars and for a creamy, dreamy dessert try our Caramel Pecan Cheesecake!
- We've got so many yummy recipes for fall, you'll want to make them all! So check out our Healthier Fall Recipes and Healthier Fall Desserts!