Pumpkin Pie Cookies

6
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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