Today is our Thanksgiving fellowship at church and we wanted to try something new. Something that was going to be fun and traditional, but at the same time unique. So I hit up Pinterest and found these little guys! Now it’s always risky trying a new recipe to feed a bunch of people but I was feeling adventurous…and boy am I glad I was!! These things are beyond amazing! We of course had to sample them for ourselves…just to be sure! My husband said they were definitely a keeper and that the cookie crust was the perfect combination of chewy and crisp! My daughter said and I quote “These are absolutely amazing! Best cookies ever mama!” So if you are looking for something new this holiday season, these will definitely be a crowd pleaser. They are simple and delicious!
1 pouch Betty Crocker sugar cookie mix
1 stick of butter
1 cup canned pumpkin (NOT pumpkin pie filling)
1 cup (8 oz) cream cheese
2 tablespoon pumpkin pie spice
1/2 cup sugar
Betty Crocker Whipped Cream Cheese Frosting
Heat oven to 350 F ( about 177 C). Spray 36 regular sized muffin cups with cooking spray. Make cookie dough as directed on the package. Shape cookie dough into 1 1/4 inch balls. Press dough evenly into bottoms of each muffin cup and slightly up sides.
In a medium bowl, stir pumpkin filling ingredients with a whisk until blended. Spoon a rounded teaspoonful of mixture into each dough filled muffin cup. Spread slightly.
Bake 8-12 minutes or until edges are light Golden brown and filling appears set. ( the cookies and the filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
Fill a piping bag or a baggie with one corner cut off, with Betty Crocker cream cheese frosting. Put a little swirl on top.
I doubled the pie filling from the original recipe to fill 36 cupcake tins.