Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
4
oz cream cheese, very softened
1/2
cup canned pumpkin (not pumpkin pie mix)
1/4
cup sugar
3/4
teaspoon pumpkin pie spice
1/2
cup Betty Crocker™ Rich & Creamy cream cheese frosting
Preparation
Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. Make cookie dough as directed on pouch. Using rounded teaspoon of dough, shape dough into 1 1/4-inch balls. Press dough evenly into bottom of each muffin cup and slightly up sides.
In medium bowl, stir Pumpkin Filling ingredients with whisk until blended. Spoon rounded teaspoonful of mixture into each dough-filled muffin cup; 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; carefully remove to cooling rack.
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 additional pumpkin pie spice, if desired. Refrigerate cookies in covered container or resealable food-storage plastic bag.
