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Pumpkin Pie Sugar Cookies

pumpkin pie sugar cookies Dessert
Pumpkin Pie Sugar Cookies
  • Prep 40 min
  • Total 1 hr 25 min
  • Servings 36

Pumpkin sugar cookies are about the cutest way we can think of to serve up Thanksgiving’s reigning queen of dessert. With their sugar cookie crusts and pumpkin pie filling, these petite sweets are perfect for pleasing kiddos, diversifying the dessert spread (there’s room for more with these minis on the menu!) and cutting down on the labor-intensive pie-making process. The only special equipment needed is a muffin tin (so leave your pastry blender, rolling pin and pie shield in the drawer!). These cookies are ever-so-intuitive to make: press a ball of sugar cookie dough into the bottom and up the sides of each cup and add the pumpkin pie filling. When they come out of the oven, pipe a dollop of cream cheese frosting into the center of each treat and your “pies” are ready to be served. MORE+ LESS-

Updated March 16, 2020
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix

Ingredients

Cookie Base

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch

Pumpkin Filling

4
oz cream cheese, very softened
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup sugar
3/4
teaspoon pumpkin pie spice

Topping

1/2
cup Betty Crocker™ Rich & Creamy cream cheese frosting

Steps

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  • 1
    Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
  • 2
    In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
  • 3
    Bake 8 to 12 minutes or until edges are light golden brown and filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
  • 4
    Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.

Expert Tips

  • If you don’t have 3 muffin pans, cover and refrigerate filling and cover cookie dough until placed in muffin pan. You can roll the balls of dough ahead; cover with plastic wrap to prevent dough from drying out.
  • If using 21-oz pouch of Betty Crocker™ sugar cookie mix, make cookie dough as directed on pouch. For pumpkin filling, use 5 oz cream cheese, 2/3 cup canned pumpkin, 1/3 cup sugar and 1 teaspoon pumpkin pie spice. For topping, use 2/3 cup cream cheese frosting. Makes 42 cookies
  • Love playful holiday desserts? So do we! After you master these mini pies, you’ll want to check out our Turkey Cookie Truffles, Pumpkin Pie Cookie Bars and the rest of our cute-as-can-be Thanksgiving treats.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
80mg
3%
Potassium
25mg
1%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
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 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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