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Mini Pumpkin Pie Cookies

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By Marley Braunlich
Updated Nov 15, 2023
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These mini cookie cups will be a hit at your next holiday gathering! Add a dollop of whipped cream and pumpkin pie spice to take these sweet treats–with a bite-sized pumpkin pie look–to the next level!

Frequently Asked Questions

What is the best way to avoid the cookies sticking to the pan?

Grease your mini muffin cups or use mini paper baking cups in the pan so the sugar cookies don’t stick.

How do you recommend topping these cookies?

Top with whipped cream for a delightful dessert. Adding pumpkin pie spice, vanilla extract and a little sugar makes your whipped cream taste even more like fall! Wait to add the whipped cream topping until you are ready to serve your cookies.

Mini Pumpkin Pie Cookies

  • Prep Time 40 min
  • Total 1 hr 25 min
  • Servings 40
  • Ingredients 10
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Ingredients

Cookie Base

Filling

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

Topping

  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. Place mini paper baking cups in each of 40 mini muffin cups. If not using baking cup liners, grease the muffin cups thoroughly before adding cookie dough.
  • Step 
    2
    Make cookie dough as directed on pouch. Use a small cookie scoop to portion out the dough into the mini muffin cups. Press dough evenly into bottom of each muffin cup and slightly up sides.
  • Step 
    3
    In medium bowl, stir pumpkin Filling ingredients with whisk until blended. Spoon a teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
  • Step 
    4
    Bake 10 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.
  • Step 
    5
    Make whipped cream Topping by using a mixer to beat all ingredients until light and fluffy. Use a piping bag or small spoon to add a dollop of whipped cream on top of each cookie prior to serving. Refrigerate cookies after topping with whipped cream.

Nutrition

Nutrition Facts are not available for this recipe
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