Pumpkin Pie Cookies Recipe 465
PUMPKIN COOKIES
More like portable cakes, these spiced pumpkin cookies are delightfully tender and moist, simple, and absolutely divine with a cup of coffee. Eat them just as they are, or give them a dusting of powdered sugar or more ground cinnamon, a drizzle of a confectioners' sugar glaze, or maybe a swipe of cream-cheese frosting. These little guys could even work as the top and bottom of the perfect pumpkin whoopie pie. Because these cookies are so moist, it's best to store them layered between parchment or wax paper in an airtight container at room temperature. You could also freeze them and thaw before serving.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 45m
Yield 2 1/2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
- In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
- Add the flour mixture to the pumpkin mixture and beat just until combined.
- Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
- Transfer the cookies to a rack to cool completely.
PUMPKIN PIE SUGAR COOKIES
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.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 36
Number Of Ingredients 7
Steps:
- 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.
- In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
- 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.
- 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.
Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g
EASY PUMPKIN PIE COOKIES
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!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 10 g, TransFat 1 g
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