Pumpkin Pie Cookies
Recipe: #25307
December 04, 2016
Categories: Desserts, Cookies, Cheese, Pumpkin, Christmas, Thanksgiving Oven Bake, Vegetarian, Cream Cheese, Cut Out, Sugar, Kosher Dairy, more
"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."
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 425F.
Step 2
Place pumpkin in a strainer lined with paper towel.
Step 3
In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
Step 4
Lift paper towel and give pumpkin a very gentle squeeze to remove some of the liquid.
Step 5
Add pumpkin to the brown sugar mixture and stir until combined
Step 6
Unroll (or roll out) your dough.
Step 7
Using a 3" cookie cutter, cut 12 circles.
Step 8
Place on a parchment lined cookie sheet and gently fold the edges up to form a lip (approx 1/8") on each circle.
Step 9
Divide the pumpkin filling over the mini crusts and smooth the top.
Step 10
Bake 12-14 minutes or until crust is lightly browned.
Tips
No special items needed.
0 Reviews
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