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Prep Time: 20 min Cook Time: 15 min Yield: depends on size
This is a great Autumn dessert, everyone who loves pumpkin pie will automatically love these!
1 package of sugar cookie mix ( I used Betty Crocker) 1/4 cup cold butter, diced 4 oz cream cheese, chilled 3 oz cream cheese, room temp 4 tbsp pumpkin puree 2 tsp flour 1/2 tsp pumpkin pie spice
This recipe can be made using a regular sized muffin pan, or a mini muffin pan. I used the latter.
Preheat oven to 350 degrees.
Combine cookie mix with butter and cream cheese in a large bowl. I did this using a pastry blender, but you could use a fork. Take ¾ of a cup of the crumbs and save them in another bowl. Press the remainder of the crumbs (about 1 or 2 tsp in muffin tins, less if you're using the mini sized ones. Press firmly to create a bottom crust.
In another bowl mix together the filling ingredients and place a tsp of it in the center of each of the muffin pans. (less if you're using the mini muffin tins of course) Sprinkle some of the reserved crumb mixture on top of each. (I ran out of crumbs for the topping about ¾ of the way through, so be careful how you distribute them, but in the end, both the un-topped and topped versions were great!)
Bake for 14-16 minutes or until less if you are using the smaller tins. Watch for the crumb mixture to get a nice golden brown. Allow to cool for 20 minutes, then run a knife around the edges and lift the cookies out.