Pumpkin Pie Cookies

Did you miss me? Did you miss pumpkin? Well, luckily I'm here with a fantastic pumpkin recipe to share.

Little individual pumpkin pie cookies, who can beat that? Its pumpkin filling meets buttery flaky cookie dough.... yep, heaven! Plus they are portable!

I'll keep this short and sweet but just promise you will make this fantastic recipe!

These cookies are adapted de Betty Crocker and make about 18 cookies.

Lets get the party started....

For the Dough:

1 package (1 lb 1.5 ounce) Betty Crocker Sugar Cookie Mix
1/4 cup cold butter, cubed
4 ounces cold cream cheese

For the Filling:

3 ounces cream cheese, softened well
4 Tablespoons Pumpkin Puree
2 teaspoons all-purpose flour
1/2 teaspoon pumpkin pie spice

1. Preheat your oven to 350 degrees and coat a regular muffin tin with non-stick cooking spray.
2. Place cookie mix in a large bowl along with the butter and cream cheese. Cut in the butter and cream cheese using a fork or pastry blender until pea sized and crumbly (do not over-mix!) Reserve 3/4 cup into another bowl. Firmly press 2 heaping tablespoons of the remaining cookie mixture into the bottom of each tin. Press together to form the bottom crust.
3. In a small bowl mix together the filling ingredients. Place a rounded tablespoon of filling into the center of each bottom crust. Sprinkle with 2 teaspoons of the reserved crumb topping. Bake for 18-20 minutes or until the edges are golden brown. Cool for 20 minutes in the pan then run a knife around the edges and lift. 

ENJOY!! It's finally Fall!!

P.S: Be sure to come back in late fall to see what ELSE I make with Betty Crocker Sugar Cookie Mix.... Finally giving out my secret!