Mini Pumpkin Pie Cookies
Marley Braunlich
Updated Nov 15, 2023
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
Mini Pumpkin Pie Cookies
- Prep Time 40 min
- Total 1 hr 25 min
- Servings 40
- Ingredients 10
Ingredients
Cookie Base
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- Butter and egg called for on cookie mix pouch
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
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Step1Heat 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.
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Step2Make 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.
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Step3In medium bowl, stir pumpkin Filling ingredients with whisk until blended. Spoon a teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
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Step4Bake 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.
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Step5Make 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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