I was in a pinch yesterday. I had unexpected visitors, and I needed something to serve that doesn’t scream-Store Bought! So I looked through my pantry to find something to throw together.
When I am scouring the clearance section of my grocery store, I get whatever looks good and it has to be cheap. So I found a can of Pumpkin Pie Mix on sale for 50 cents!
Boom! 0.50 cents!
I always buy clearance finds, and put them in my pantry for a rainy day. Well I knew I wanted to make cookies to serve with coffee for my guests, and I had some jam, and at first I was going to make some thumbprint cookies, but then as I was searching my pantry, I glanced at the can of Pumpkin Pie Canned Mix and then I knew I wanted to replace jam with pumpkin pie!
I also had Powdered sugar in my pantry, as well as Cream Cheese in the fridge. Now I am going to be making a few more recipes with these ingredients because I will have plenty of pumpkin pie mix and cream cheese leftover. So those will be coming soon, but for today’s treat, I wanted to show you how easy these cookies come together.
The trick is to use real butter in this cookie recipe, and use the back of a measuring teaspoon to make the indentation in the cookie dough before baking. Then just fill the indentation with about 1/2 teaspoon of pumpkin pie filling and bake for about 15 minutes!
You can then choose to drizzle or not to drizzle. I myself like to drizzle. So a simple cream cheese glaze seems perfect! Almost tastes like pumpkin cheesecake!
You can drizzle Chocolate or White Chocolate if you like. Or you can just dust them with powdered sugar when they have cooled. Then just serve when guests arrive.
My kids can clean up the mess;)
Ingredients
- Cookies:
- 2 cups all purpose flour
- 1 cup of softened unsalted butter
- 2/3 cup granulated sugar
- 1/3 cup Canned Pumpkin Pie Mix
- 1/2 teaspoon vanilla extract
- Glaze:
- 1 ounce softened cream cheese
- 1 cup powdered confectioners sugar
- 1-2 tablespoons milk
Instructions
- In the bowl of an electric mixer with a paddle attachment, add butter and beat on medium speed until butter is creamy and smooth.
- Then add granulated sugar, and vanilla extract. Let that mix until sugar and butter is combined.
- Next switch mixer speed to low, and begin adding flour, just a little at a time, until it is well combined and forms a soft dough. Cover bowl with plastic wrap and let chill for 2 hours.
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Shape cookie dough into 1 inch balls, using 1 tablespoon of dough for each ball.
- Place them about 2 inches apart on cookie sheets.
- Using your thumb, or the back of a measuring spoon, make an indentation into each cookie dough ball.
- Place about 1/2 teaspoon of Pumpkin Pie Mix into center of indentation, and smooth a bit.
- Bake cookies for about 15-17 minutes, or until you can see a bit of golden brown around edge of cookies. Let cookies cool for about five minutes then transfer cookies to a wire rack to cool completely.
- When cookies are cool, drizzle with glaze.
- Let set until glaze is set.
- Store in an airtight container.
- For glaze:
- Place softened cream cheese, confectioners sugar, and milk in a small bowl.
- Mix to combine until glaze is smooth.
What is your go-to recipe when guests arrive? Let me know in the comments below!
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