Is pumpkin considered a Thanksgiving food or a fall food? Is it still okay for Christmas time? I never know this stuff. Because I've never really been a fan of pumpkin. But this year I'm loving it. I can't seem to make enough recipes with it.
Here's a great recipe that combines pumpkin, cheesecake and buttery sugar cookies. Could you ask for anything more???
Pumpkin Pie Cookie Bites
Source: Morning Noon Night
* 1 package (1 lb 1.5 ounce) Betty Crocker Sugar Cookie Mix
* 1/4 cup cold butter, cubed
* 4 ounces cold cream cheese
* 3 ounces cream cheese, softened well
* 4 Tablespoons Pumpkin Puree
* 2 teaspoons all-purpose flour
* 1/2 teaspoon pumpkin pie spice
The recipe called for a regular sized muffin pan but I wanted to use a mini muffin pan to make smaller cookies.
Also, I had about half the dough left and was out of the cheesecake filling so I would double the filling.
Preheat oven to 350 degrees.
Place cookie mix in a large bowl along with the butter and cream cheese. Cut in the butter and cream cheese using a fork or pastry blender until pea sized and crumbly (do not over-mix!) Reserve 3/4 cup into another bowl. Firmly press about one to two teaspoons of the cookie mixture into the bottom of each tin. You don't want to fill them too full so it will depend on the size of your muffin cups. Press together to form the bottom crust.
In a small bowl mix together the filling ingredients. Place a teaspoon of filling into the center of each bottom crust. Again, this will depend on how big your muffin cups are. Sprinkle with some of the reserved crumb topping.
Bake for 14-16 minutes or until the edges are golden brown. Cool for 20 minutes in the pan then run a knife around the edges and lift.
They are delicious!!! I quickly put half of them into the freezer to keep me from eating them all. (BTW - they freeze GREAT!)