Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty’s sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only requi…

Ingredients

Cookie Base and Topping

Pumpkin Filling

Steps

  • Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

Tips from the Betty Crocker Kitchens

  • Cherry Pie Cookies Make pie cookies as directed above, using cherry filling instead of pumpkin filling. Make cherry filling by mixing 1/2 cup cherry preserves, 1/4 cup dried cherries and 1/4 teaspoon ground cinnamon.
  • For a dazzling final look, drizzle your finished pumpkin cookies with Betty Crocker™ Rich & Creamy cream cheese frosting.
  • Love pumpkin? One of our favorite pumpkin recipes to make during the fall, is our Pumpkin Cookies with Brown Butter Frosting. This recipe is so much more than the sum of its parts.