Pumpkin Pie Cookies
27 min·American
Ingredients
- ¾ cup pumpkin puree
- ⅓ cup brown sugar
- 1 egg yolk
- 2 ounces cream cheese softened
- 1 tablespoon all-purpose flour
- 1 tablespoon half and half or light cream
- ½ teaspoon pumpkin pie spice
- 1 single pie crust refrigerated or homemade
Instructions
6 steps
- 1
Preheat oven to 425°F.
- 2
Place pumpkin in a strainer lined with paper towel.
- 3
In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
- 4
Lift paper towel and give the pumpkin a very gentle squeeze to remove some of the liquid (don't worry if the paper towel breaks and you don't squeeze much). Add pumpkin to the brown sugar mixture and stir until combined.
- 5
Unroll (or roll out) your dough. Using a 3″ cookie cutter, cut 12 circles. Place on a parchment-lined pan and gently fold the edges up (approx. ⅛″) on each circle.
- 6
Divide pumpkin filling over the mini crusts and smooth the top. Bake 12-14 minutes or until crust is lightly browned.
12 min
Progress
0 / 6 steps
Nutrition
Per serving (based on 12 servings)
Calories
121cal
Protein
1.0g
Carbs
14.0g
Fat
6.0g
