Pumpkin Pie-Stuffed Cookies

Prep time: 20 min. 
Total time: 4 hr.  40 min. 
Ingredients: 7 
Serves: 14

Ingredients

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough

2 packages (8 oz each) cream cheese, softened

3/4 cup sugar

2 eggs, slightly beaten

1 cup canned pumpkin (not pumpkin pie mix)

2 teaspoons pumpkin pie spice

1 1/4 cups frozen whipped topping, thawed          

Preparation:

Step 1

Heat oven to 350°F. Remove 1/2 cup cookie dough from roll; wrap in plastic wrap and refrigerate for another use. Cut remaining cookie dough into 3/4-inch slices; press in bottom and 1/2 inch up sides of ungreased 9-inch springform pan.

Step 2

In medium bowl, beat cream cheese and sugar with electric mixer on low speed just until smooth and creamy; do not overbeat. Beat in eggs just until blended. Add pumpkin and pumpkin pie spice; beat on low speed just until blended. Pour into cookie crust, spreading to cover edge of crust.

Step 3

Bake 42 to 46 minutes or until center is set. Cool 1 hour; run knife carefully around side of pan. Refrigerate at least 2 hours until chilled.

Step 4      

To serve, top each slice with a dollop of whipped topping. Sprinkle whipped topping with additional pumpkin pie spice, if desired

Source

Pumpkin Pie-Stuffed Cookies

25 min prep time

55 min total time

5 ingredients

12 servings

Ingredients

1/3 cup canned pumpkin pie mix (not plain pumpkin)

2 tablespoons cream cheese, softened

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough

1/3 cup all-purpose flour

1 tablespoon cinnamon-sugar

Steps:

1. Heat oven to 350°F. In small bowl, mix pumpkin pie mix and cream cheese; set aside.

2. In large bowl, break up cookie dough. Stir or knead in flour until mixed well. Sprinkle work surface with additional flour. With rolling pin, roll dough 1/8 inch thick, adding flour as needed to prevent sticking. With floured 2 1/2-inch round cutter, cut 24 dough rounds, rerolling scraps as needed.

3. On large ungreased cookie sheet, place 12 dough rounds about 2 inches apart. Spoon about 1 heaping teaspoon pumpkin mixture on center of each round. Top each with another dough round, crimping outer edges with fork to seal. Sprinkle tops of cookies with cinnamon-sugar mixture, gently spreading around with fingers if necessary.

4. Bake 16 to 18 minutes or until golden brown around edges. Cool on cookie sheet 10 minutes; remove to cooling rack until completely cooled.

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