Pumpkin Pie Cookies

Pumpkin Pie Cookies @EclecticEveryday

It’s almost turkey day! It’s getting closer and closer and I’ve started to make plans for the Thanksgiving parties we’ll be attending as well as make plans for our own family dinner. Our menu will probably be pretty much the same as it’s been in years past. A few casseroles, greens, sweet potatoes, cornbread and a turkey. Oh and the gravy! Can’t forget that. I saw on an episode of Rachel Ray last week an idea to do about 6 different gravies for your guests. I’m thinking of doing something similar. Maybe a traditional giblet, a red wine, an onion and a fresh herb.

Pumpkin Pie Cookies @EclecticEveryday

One thing that does change every year is the dessert list. I make several of my favorite standbys, but I’m also love to try new sweet treats. And since my favorite dessert is pumpkin pie, I’ve created another way to make pumpkin pie that is terribly addictive, these little pumpkin pie cookies!

Pumpkin Pie Cookies @EclecticEveryday

Pumpkin Pie Cookies @EclecticEveryday

 

 

To make these, you just scoop the cookie dough in a greased mini muffin pan.

 

 

Pumpkin Pie Cookies @EclecticEveryday

 

 

Next, just take the back of the cookie scoop and make a little bowl in the cookie dough.

 

 

Pumpkin Pie Cookies @EclecticEveryday

 

 

After all the cookie dough is in your mini muffin pan, then just mix up the pumpkin pie filling.

 

 

Pumpkin Pie Cookies @EclecticEveryday

 

 

Then just spoon the pumpkin filling in the cookie dough and bake!

 

 

 

 

Pumpkin Pie Cookies @EclecticEveryday

Pumpkin Pie Cookies @EclecticEveryday

Pumpkin Pie Cookies

Yield: 24 servings

Prep Time: 20 minutes

Total Time: 40 minutes

Ingredients:

15 oz roll of sugar cookie dough

For the filling:
½ can pumpkin puree
¼ cup sugar
1 egg yolk
2 tablespoons heavy cream
1 teaspoon pumpkin pie spices
whipped cream for garnish

Directions:

Heat oven to 350°. Press 1-teaspoon sugar cookie dough into a greased muffin tin. Using fingers, press dough into a cup form in muffin tin.

Combine pumpkin puree, sugar, egg yolk, heavy cream and pumpkin pie spices in a medium bowl. Mix well to combine.

Spoon 1 teaspoon pumpkin pie filling into muffin tin. Bake for 10 – 15 minutes or until lightly browned. After cookies are cooled, garnish with whipped cream.

5 Responses to “Pumpkin Pie Cookies”

  1. 1
    Jeanette — November 14, 2013 @ 9:34 am

    Love that trick of using the back of the ice cream scoop to make the crust!

    • Angie McGowan replied: — November 14th, 2013 @ 3:54 pm

      Thanks Jeanette!

  2. 2
    Paula - bell'alimento — November 14, 2013 @ 1:58 pm

    Great tip with the ice cream scoop!

  3. 3
    Belinda @zomppa — November 14, 2013 @ 7:14 pm

    I am SO not ready for Thanksgiving – these are several treats in one!

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