Pumpkin Pie Cookie Cups
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 box Krusteaz Bakery Style Sugar Cookie Mix plus ingredients listed on the package
  • ¼C + 2tbsp granulated white sugar
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • 1 large egg
  • ¾ C heavy cream
  • ½ of a 15oz can pumpkin puree (NOT pumpkin pie filling)
  • Whipped cream and ground nutmeg for topping
Instructions
  1. Preheat oven to 375.
  2. Prepare the cookie dough according to package instructions. Press into the cups of a mini muffin pan.
  3. Prepare the Pumpkin Pie Filling. Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl. In another bowl, beat the eggs. Mix the pumpkin puree and the sugar mixture into the eggs and then stir in the heavy cream.
  4. Gently pour the pumpkin pie filling into the cookie cups. I put mine in a small glass measuring jar with a lip and used that to pour in the filling.
  5. Bake at 375 for 20-25 minutes. If the cookie crust starts to brown too much, loosly cover the mini muffin pan with aluminum foil. After baking for about 20 minutes, use the toothpick method to see if the pie filling is fully cooked.
  6. Allow to cool completely before serving.
  7. Serve with whipped cream and a sprinkle of nutmeg
Nutrition Information
Serving size: 2 cookie cups
Recipe by This Gal Cooks at https://www.thisgalcooks.com/pumpkin-pie-cookie-cups/