Today, I'm sharing a recipe that people just adored, pumpkin pie cookies! I posted these when I first started this blog, but I thought I'd give them a re-shoot and a re-bake so I could enjoy them again and share them with you.
This recipe is so easy. Just a few simple ingredients like sugar cookie mix, cream cheese, some pumpkin, and other staple items. Mix it up, press it in a pan, bake, and you're ready to go. I love recipes like this because they are quick to make and don't require chilling the dough before baking. Sometimes us humans just don't have time for that!
Pumpkin Pie Cookies
Ingredients:
Cookie Base & Topping -
1 pouch (1 lb 1.5 oz) Betty Crocker Sugar Cookie Mix
1/4 C cold butter
4 oz cold cream cheese
Filling -
4 oz cream cheese, softened
2 tbsp sugar
3 tbsp canned pumpkin
2 tsp flour
1/4 tsp cinnamon
Directions:
1. Heat oven to 350F. Grease two cupcake pans and set aside.
2. In a medium bowl, cut the cold butter and cold cream cheese into the cookie mix until crumbly. Reserve one cup for the topping. Press two tablespoons of the mixture into each pan, which will make approximately 18 cookie bases.
3. In a small bowl, beat the cream cheese until smooth. Add the sugar, canned pumpkin, flour, and cinnamon until fully incorporated. Place a spoonful of the filling into each cupcake cavity. Sprinkle the remaining cookie mixture on top of each cookie and baked for 18-20 minutes until the edges are golden brown. Let the cookies cool completely before removing them from the cupcake pan.
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