December 04, 2016
Desserts, Cookies, Dairy,
Cheese, Vegetables, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Christmas, Entertaining, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch, Cream Cheese, Cut Out, Sugar, Kosher Dairy more
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"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."
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.
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