Mini pumpkin pie cookies are simple to make and a delicious combination of pumpkin pie and sugar cookies. Perfect treats for your Fall or holiday desserts.
Disclosure: I received a sample product of Miss Jones Baking Co. complimentary for review, but all opinions are my own. I was not compensated for writing this post. Full disclosure policy here.
Pumpkin pie is a wonderful autumn delight, and who can resist a good sugar cookie! Combine the two to get a delightful treat that is made in a muffin pan, top the mini “pies” with a dollop of cream cheese frosting, and let everyone have their own “pie” or two.
Recently the good folks at Miss Jones Baking Co. sent me a package of Organic Sugar Cookie Mix, and I was super excited to use it. I let it sit for a couple of days while I pondered what to do with it, so many ideas were going through my head. Cleaning out my pantry, I found a can of pumpkin and I immediately knew what I was going to do with that can and the sugar cookie mix. Mini Pumpkin Pie Cookies!
I absolutely love that Miss Jones Baking Co. uses real ingredients in their products. Made with organic ingredients, no hydrogenated oils, no trans fats and no artificial flavors or colors. The sugar cookie mix is vegan, dairy-free, soy-free, and all you need is eggs and butter. They even give helpful tips on how to make the cookies totally vegan.
These mini pumpkin pie cookies were easy to prepare, bake, and eat! While I didn’t use one of Miss Jones Baking Co.’s frostings, I did make my own cream cheese frosting which went very well with the pumpkin and cookies.
- 1 pkg (13 oz) Miss Jones Baking Co. organic sugar cookie mix
- 1 egg
- 6 tbsp butter, softened to room temp.
- 4 oz cream cheese, softened to room temp.
- ½ cup canned pumpkin (not pumpkin pie mix)
- ¼ cup sugar
- ¾ tsp pumpkin pie spice
- For the "Pie" Topping
- ½ cup of Homemade Cream Cheese Frosting or canned frosting.
- Heat oven to 350 degrees and spray a regular-size muffin pan with cooking spray.
- Make cookie dough as directed on pouch.
- Using rounded teaspoon of dough, shape dough into 1¼-inch balls.
- Press dough evenly into bottom of each muffin cup and slightly up sides.
- In medium bowl, using a hand mixer or whisk, stir the pumpkin, cream cheese, sugar, and pumpkin pie spice until well blended.
- Spoon a rounded teaspoonful of the mixture into each dough-filled muffin cup, and spread slightly.
- 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. Be sure to leave them in the pan the 10 minutes, this will make it easier to remove the cookies from the pan. I found that using an offset spatula around the sides of each cookie to loosen them worked well. Then carefully remove to cooling rack to cool completely.
- To easily top the cookies with frosting: 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 pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.
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