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Pumpkin Pie Sugar Cookies

Betty Crocker Kitchens
Updated Aug 25, 2024
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Pumpkin sugar cookies are about the cutest way we can think of to serve up Thanksgiving’s reigning queen of dessert. With their sugar cookie crusts and pumpkin pie filling, these petite sweets are perfect for pleasing kiddos, diversifying the dessert spread (there’s room for more with these minis on the menu!) and cutting down on the labor-intensive pie-making process. The only special equipment needed is a muffin tin (so leave your pastry blender, rolling pin and pie shield in the drawer!). These cookies are ever-so-intuitive to make: press a ball of sugar cookie dough into the bottom and up the sides of each cup and add the pumpkin pie filling. When they come out of the oven, pipe a dollop of cream cheese frosting into the center of each treat and your “pies” are ready to be served.

Pumpkin Pie Sugar Cookies

  • Prep Time 40 min
  • Total 1 hr 25 min
  • Servings 36
  • Ingredients 7
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Ingredients

Cookie Base

Pumpkin Filling

  • 4 oz cream cheese, very softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup sugar
  • 3/4 teaspoon pumpkin pie spice

Topping

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch.
  • Step 
    2
    Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. 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 rounded teaspoonful of mixture into each dough-filled muffin cup; spread slightly.
  • Step 
    4
    Bake 8 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
    Fill small resealable food-storage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.

Nutrition

110 Calories
5g Total Fat
1g Protein
16g Total Carbohydrate
10g Sugars

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have 3 muffin pans, cover and refrigerate filling and cover cookie dough until placed in muffin pan. You can roll the balls of dough ahead; cover with plastic wrap to prevent dough from drying out.
  • tip 2
    If using 21-oz pouch of Betty Crocker™ sugar cookie mix, make cookie dough as directed on pouch. For pumpkin filling, use 5 oz cream cheese, 2/3 cup canned pumpkin, 1/3 cup sugar and 1 teaspoon pumpkin pie spice. For topping, use 2/3 cup cream cheese frosting. Makes 42 cookies
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