Amazing Pumpkin Pie Sugar Cookies!!

 

 

Wow these are the best treats ever. You will get rave revues over these individual pumpkin pies. Trust me, you will not make enough of these 3-part delectable desserts.
1. Cookie Crust

• 1 pouch of Betty Crocker™ sugar cookie mix
• 1 egg
• 1 stick of butter

2. Pumpkin Filling

• 4 oz Philadelphia™ Cream Cheese
• 1/2 can Libby™ real pumpkin
• 1/4 C sugar
• 3/4 tsp pumpkin pie spice

3. Homemade Frosting (the secret ingredient)

• 8 oz Philadelphia™ Cream Cheese at room temperature
• 1/2 stick butter at room temperature
• 3 C powder sugar sifted
• 1 tsp ground cinnamon

 

 

Preheat oven to 350℉ While oven heats mix sugar cookies to package instructions. Spray the bottom of a cup cake tin and press cookie dough into the bottom so that it creates a small cup for the pie filling. You can use more dough for deeper wells which is how I made them. 

 

Once you run out of cookie dough you will need to mix the pie filling and spoon the filling into your cookie crusts. Fill even with the top of the cookie crust. 

 

Bake 8-12 minutes till golden brown. Depending on how much dough used for the crust it may take longer. My deep cups took around 15 minutes. Allow them to cool 10 minutes. Golden brown is the best test to make sure they don’t fall apart when removing from the tin. 

 

This is the most important part. The frosting. Start by mixing the cream cheese and butter well with the mixer. Once blended gradually mix in the powdered sugar mixing at low speed until sugar is well incorporated. Add the cinnamon and mix at high speed until frosting is fluffy about 1 minute. Scoop frosting into a bag and cut the corner off. Squeeze the frosting to top the pies and you’re done.

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