Pumpkin Pie Cookies
Combine the best of both worlds with these Pumpkin Pie Cookies. A chewy cookie crust holds a creamy pumpkin pie filling, making for a delightful treat that's perfect for the holiday season or any cozy fall day.
Servings: 24 Pie Cookies
Calories: 26kcal
Equipment
Ingredients
- 16 oz break and bake sugar cookies
- 1 cup pumpkin pie filling not puree
- 1 egg
- 2 tbsp heavy whipping cream
- whipped topping for serving
Instructions
- Preheat oven to 350°F. Grease two regular-sized (12-cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place it into a muffin tin cup. Using a tart shaper dipped in flour, or the back of a spoon, gently press the dough into the pan and up the sides. Make sure not to press too hard, keeping the bottom thin and the sides higher to create an edge on the crust.16 oz break and bake sugar cookies
- Once all muffin tins are filled, bake for 4 minutes. The crust will not be fully cooked at this point.
- In a mixing bowl, combine the pumpkin pie mix, egg, and heavy whipping cream. Mix well. Using a teaspoon, scoop the filling into each cookie crust.1 cup pumpkin pie filling, 1 egg, 2 tbsp heavy whipping cream
- Return the filled muffin tins to the oven and bake for an additional 8 minutes, or until the top is set and the edges of the crust are browned. Remove from the oven and allow to cool completely before removing from the pan.
- If desired, place about 1 cup of whipped topping into a pastry bag fitted with a large star tip. Top each pie cookie with whipped topping before serving.whipped topping
Notes
Pre-baking the cookie crust for 4 minutes ensures a more prominent pumpkin filling in the final cookie. If baked together, the cookie may swell into the filling, altering the presentation but not the flavor.
Nutrition
Serving: 1g | Calories: 26kcal | Carbohydrates: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 31mg | Fiber: 1g | Sugar: 1g