Pumpkin Pie Cookies
December 04, 2016
"What's not to like about pumpkin pie in cookie form? Not much! These are fast and easy to make. Serve topped with a dollop of whipped cream if desired."
- Serving Size: 1 (47.3 g)
- Calories 112.2
- Total Fat - 3.8 g
- Saturated Fat - 1.7 g
- Cholesterol - 37.4 mg
- Sodium - 97.6 mg
- Total Carbohydrate - 16.2 g
- Dietary Fiber - 0.2 g
- Sugars - 12.7 g
- Protein - 3.8 g
- Calcium - 99.4 mg
- Iron - 0.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Preheat oven to 425F.
Place pumpkin in a strainer lined with paper towel.
In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
Lift paper towel and give pumpkin a very gentle squeeze to remove some of the liquid.
Add pumpkin to the brown sugar mixture and stir until combined
Unroll (or roll out) your dough.
Using a 3" cookie cutter, cut 12 circles.
Place on a parchment lined cookie sheet and gently fold the edges up to form a lip (approx 1/8") on each circle.
Divide the pumpkin filling over the mini crusts and smooth the top.
Bake 12-14 minutes or until crust is lightly browned.
Tips & Variations
No special items needed.