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Easy Pumpkin Pie Cookies

easy pumpkin pie cookies Dessert
Easy Pumpkin Pie Cookies
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 24

Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty’s sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only require 25 minutes of prep time—hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they’re worthy of a permanent spot in your fall baking lineup! MORE+ LESS-

Updated March 17, 2020
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

Cookie Base and Topping

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4
cup cold butter
4
oz (half of 8-oz package) cold cream cheese

Pumpkin Filling

3
oz cream cheese, well-softened
2
tablespoons sugar
3
tablespoons canned pumpkin (not pumpkin pie mix)
2
teaspoons Gold Medal™ all-purpose flour
1/4
teaspoon pumpkin pie spice

Steps

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  • 1
    Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
  • 2
    In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
  • 3
    Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Expert Tips

  • Cherry Pie Cookies Make pie cookies as directed above, using cherry filling instead of pumpkin filling. Make cherry filling by mixing 1/2 cup cherry preserves, 1/4 cup dried cherries and 1/4 teaspoon ground cinnamon.
  • For more pumpkin spice flavor, bump up the amount to ½ teaspoon.
  • For a dazzling final look, drizzle your finished pumpkin cookies with Betty Crocker™ Rich & Creamy cream cheese frosting.
  • Love pumpkin? One of our favorite pumpkin recipes to make during the fall, is our Pumpkin Cookies with Brown Butter Frosting. This recipe is so much more than the sum of its parts.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
3g
16%
Trans Fat
1g
Cholesterol
15mg
5%
Sodium
100mg
4%
Potassium
30mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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