Mini Pumpkin Pie Cookies

Pumpkin Pie meets the sugar cookie. You won’t be able to stop at just one of these little bites! Mini pumpkin pies set in a sugar cookie crust and topped with the same sugary cookie goodness.

These little treats would be a fun little project to do with the kids too – let them help set up the bottom crust, or dab the middle of each cookie cup with the pumpkin filling and sprinkle the crumbly top. This is something fun and tasty to serve throughout the rest of the year and holiday season!

There was a pin on Pinterest for Pumpkin Pie Cookies. However, the crust was made with boxed cookie mix – just add butter! I couldn’t resist reworking the recipe to use a made-from-scratch cookie crust and some adjustments to the pumpkin filling. This is a keeper of a recipe and sure to be a hit with guests (or for anyone that likes pumpkin-anythings).

The cookie crust is firm, but not hard and securely holds the cookie together with the pumpkiny filling. The crumbly topping (which is the same dough used for the crust base), is fantastic on the top adding a nice texture.

I’m using low-fat cream cheese for both the crust and the filling. Also worked it so that you’ll only need one block of cream cheese (the standard package size is usually 8-ounces) used for both the crust and filling, so you won’t have bits of leftover.

The recipe makes 24 smallish-pie cookies with a complimentary ratio of the crust and filling. Be sure to use a heaping teaspoon when measuring the filling you’ll place in the middle of each cookie. When whipping up the filling, it will have the look of whipped mousse. I just knew it was going to turn out fantastic when after mixing the pumpkin mixture I dipped a finger into the pumpkin filling for a taste!

Using a regular-sized muffin pan to assemble the cookies in. I’m thinking, if you have silicon muffin cups, they would be a good alternative to the metal pan version to avoid having to using cooking spray and easy removal. There was no difficulty removing each cookie from the standard muffin pan, as long as you spray it well with nonstick-cooking spray. A very easy cookie.

Of course, if you’d rather a shortcut and not opposed to using store-bought cookie dough or mix, that’s another alternative. But it doesn’t take long to whip up my recipe for the crust/topping!

• When working the crust/base, firmly press into each muffin cup. If you have a taper, it will work real well here. Dip the taper into some flour after each press so that it won’t stick.
• When placing the filling in each muffin cup, use a heaping teaspoon and place the filling in the middle. No need to spread it out. Keep it away from the edges. The cookie will fill in the gap between the filling and the pan as it bakes.
• Evenly portion out all the filling among all the cups BEFORE sprinkling the topping so you’re sure to use all the filling.
• Be sure to store the cookies in an airtight container in the refrigerator (due to the pumpkin).

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Mini Pumpkin Pie Cookies

Makes about 24 cookies

Ingredients – Cookie Crust and Topping

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar

1 large egg
1 teaspoon vanilla

4 tablespoons unsalted butter, cold
2 ounces low-fat cream cheese, cold

Ingredients – Pumpkin Filling

6 ounces low-fat cream cheese, softened
1/4 cup granulated sugar
7 tablespoons (OR 1/4 cup + 3 tablespoons) canned pumpkin (not pumpkin pie mix)
1 tablespoon + 1 teaspoon all-purpose flour
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Directions

Preheat oven to 350°F. Spray the bottoms and sides of 24 regular-sized muffin cups with nonstick cooking spray.

Make the Cookie Crust:
In a medium bowl, whisk the flour, baking powder, salt, and sugars. In another small bowl whisk the egg and vanilla; add to flour mixture. With a fork or pastry blender, add the cold butter and cream cheese and to the flour mixture and cut in until the mixture is crumbly (DO NOT BLEND FOR SMOOTHNESS). Reserve 3/4 cup of mixture. With the remaining dough, firmly press 1 tablespoon into the bottom of each muffin cup (use your fingers or a taper).

Make the Pumpkin Filling:
In a small bowl, add the cream cheese and stir until smooth. Add the sugar, pumpkin, flour, pumpkin pie spice, nutmeg and cloves. Mix and combine the ingredients well. Place 1 heaping, rounded teaspoon of the pumpkin filling in the center of the cookie (do not spread around), keeping the pumpkin filling in the middle away from sides. Sprinkle and evenly distribute the remaining reserved cookie dough on top of the filling for the topping.

Bake for about 18 minutes or until edges are golden brown. Cool in pan for about 15 minutes. Gently run a metal spatula around the edges of each cookie in the muffin cup to loosen and lift out of the pan.

Store in an airtight container in the refrigerator.

Teenie Notes

• When working the crust/base, firmly press into each muffin cup. If you have a taper, it will work real well here. Dip the taper into some flour after each press so that it won’t stick.
• When placing the filling in each muffin cup, use a heaping teaspoon and place the filling in the middle. No need to spread it out. Keep it away from the edges. The cookie will fill in the gap between the filling and the pan as it bakes.
• Evenly portion out all the filling among all the cups BEFORE sprinkling the topping so you’re sure to use all the filling.
• Be sure to store the cookies in an airtight container in the refrigerator (due to the pumpkin). © Images & content: Cristina A-Moore for TeenieCakes.com.

source Cristina A-Moore | Teenie Cakes