K: By no means do we try to claim One Swainky Couple as a food blog, but I do enjoy baking from time to time and what better opportunity to share a recipe than right before Thanksgiving? These pumpkin pie cookies are about as easy as it gets. I got the recipe straight from the Betty Crocker website and jumped at the opportunity to make them for my Thanksgiving celebration up at school. They turned out to be a huge hit and I knew some of you would benefit from having the easy recipe on hand, especially if you’re in charge of bringing a dessert to your family’s meal!
Essentially, the recipe just requires you to make the Betty Crocker sugar cookies and that is used as the “pie crust” for the pumpkin cream cheese filling. Put a dollop of the filling on top of the cookie crust, pop it all in the oven for ten minutes, and they come out delicious! I chose to add cream cheese frosting (of course), because I wanted to use these William Sonoma pumpkin marshmallows as a topper.
The easiest way to frost a cookie or cupcake? Put the icing in a ziplock bag, cut a small hole at the corner, and use it as your make-shift piping bag. I’ve done this for years and it’s always an easy way to make your baking project a little more professional.
The end product turned out great and both Brandon and I couldn’t help but try one! We’ll definitely be making these again in the future. Let me know if you end up making the cookies for your holiday. Additionally, be sure to check out the Pinterest board of our favorite recipes that we make all the time!
Easy Pumpkin Pie Cookies:
1 Package of Betty Crocker Sugar Cookie Mix
4 oz. Cream Cheese, softened
1/2 cup Canned Pumpkin
1/4 cup Sugar
3/4 teaspoon Pumpkin Pie Spice
Optional Cream Cheese Frosting & Marshmallow toppers
- Heat oven to 350 and spray your muffin tin with Pam (I used a 12 slot muffin tin and ended up making large cookies)
- Make the sugar cookies as directed and press dough into the bottom of the muffin tin, allowing dough to form up the edges
- Stir together cream cheese, pumpkin, sugar, and pie spice. Mix to form a creamy consistency
- Spoon one teaspoon of pumpkin mixture onto sugar cookie base
- Bake 8-10 minutes. Edges should be golden brown.
- Fill your ziplock bag with the frosting and cut a small hole. Squeeze desired amount of frosting onto cookie and place a marshmallow on top for decoration.
*In no way do I have ownership over this recipe. Everything here is shared from the Betty Crocker website.
PS: Be sure to check out our last food post from guest blogger, Taste of Kay. Click here for her parmesan pumpkin pasta recipe!