Pumpkin Pie-Stuffed Cookies

Sugar cookies stuffed with pumpkin pie filling - a delicious combination!

Pumpkin Pie-Stuffed Cookies

Store cookies in refrigerator because of the cream cheese in the pumpkin filling.

Leftover cookie dough can be baked into sugar cookies.

Ingredients

  • 1/3 cup canned pumpkin pie mix (not plain pumpkin)
  • 2 tablespoons cream cheese, softened
  • 1 (16.5 ounce) roll Pillsbury™ refrigerated sugar cookie dough
  • 1/3 cup all-purpose flour
  • 1 tablespoon cinnamon-sugar

Instructions

  1. Heat oven to 350 degrees F.
  2. In small bowl, mix pumpkin pie mix and cream cheese; set aside.
  3. In large bowl, break up cookie dough. Stir or knead in flour until mixed well.
  4. Sprinkle work surface with additional flour. With rolling pin, roll dough 1/8 inch thick, adding flour as needed to prevent sticking.
  5. With floured 2 1/2-inch round cutter, cut 24 dough rounds, rerolling scraps as needed.
  6. On large ungreased cookie sheet, place 12 dough rounds about 2 inches apart.
  7. Spoon about 1 heaping teaspoon pumpkin mixture on center of each round.
  8. Top each with another dough round, crimping outer edges with fork to seal.
  9. Sprinkle tops of cookies with cinnamon-sugar mixture, gently spreading around with fingers if necessary.
  10. Bake for 16 to 18 minutes or until golden brown around edges.
  11. Cool on cookie sheet for 10 minutes; remove to cooling rack until completely cooled.

25 min prep time | 55 min total time | 12 servings

Nutrition Facts Serving Size: 1 Cookie Calories 160 Calories from Fat 60 Total Fat 6g 10% Saturated Fat 2g 11% Trans Fat 0g 0% Cholesterol 10mg 3% Sodium 120mg 5% Total Carbohydrate 24g 8% Dietary Fiber 0g 0% Sugars 14g 14% Protein 2g 2%

% Daily Value*: Vitamin A 10% Vitamin C 0% Calcium 0% Iron 0%

Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Pillsbury.

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