Baking In the Beach - Pumpkin Pie Cookies

Hello Friendships!

Thanksgiving is just a few days away and I am so excited for friends, family, and food! This is right up there on my favorite holidays list next to Christmas and Fourth of July. Brian's family came down to celebrate the holiday with us this year. Besides showing them around and letting them do the whole "tourist" thing, they came over for Sunday football and his little sister Samantha helped me bake these totally delicious pumpkin pie cookies! It was very fun, and really easy for her to help out. This recipe makes 24 cookies.

Mmm!! So delicious!

Here's the ingredients:

I always have my basics on hand: flours, sugars, and seasonings. 

Pumpkin puree and pumpkin pie spice can be used in so many fall favorites!

For the cookie base and topping

• 1 pouch (1 lb. 1.5 oz) of sugar cookie mix (we used Betty Crocker)
• 1/4 cup cold butter
• 4 oz cold cream cheese

For the pumpkin filling

• 3 oz softened cream cheese
• 2 tablespoons white sugar
• 3 tablespoons of canned pumpkin (not pumpkin pie mix!!!)
• 2 teaspoons all-purpose flour
• 1/4 teaspoon pumpkin pie spice

Here's what you'll need:

Don't let your utensils gather dust; bring them out, grab a friend and bake something today!

• muffins tins
• mixing bowls
• spatula
• measuring utensils
• fork/spoon for mixing
• pastry blender or fork
• can opener
• non-stick spray

Here's how to do it:

• Heat the oven to 350 degrees
• Generously spray the muffin tins with the non-stick cooking spray. Make sure to cover everything or else the cookies will be harder to pop out
• In a large bowl, add cookie mix, butter and cream cheese. Combine them by using a pastry blender (or fork) until the mixture is crumbly. Don't over mix! *I got my pastry blender from Bed Bath and Beyond, and I absolutely love it. It makes baking easier and it was less than $5!
• Save a cup of the mixture for the topping
• Firmly press 2 tablespoons of the mixture evenly into the bottom of each muffin cup. We used a small glass to help. I think it is easier for children to get the mixture even and firm.

It's fun baking with kids. Teach them some of your favorite recipes today! They'll surprise you with what they can do in the kitchen!

• Now onto the filling: In a small bowl, stir the softened cream cheese until smooth
• Add the sugar, pumpkin, flour and pumpkin pie spice and stir until well incorporated
• Place 1 rounded teaspoon of filling to the center of each cookie
• Sprinkle about two teaspoons of the cookie topping over each cookie 

Sammy stirring up our batch. Check out that awesome technique!

• Bake 18-20 minutes or until edges are golden brown. (We did 18 minutes, but they were darker than I like, so keep an eye on them starting around 15 minutes)
• Let the cookies cool completely in their pans, about 30 minutes or so
• Run a metal spatula around the edge of each cookie to loosen them up. They will kind of "pop" out of the tins

Mouthwatering aromas fill the air when these puppies come out of the oven!

These cookies made the house smell amazing! They have the sugary crunch from the classic sugar cookie, with a smooth filling that tastes just like pumpkin pie. These cookies are great for people (like myself) who love pumpkin pie, but can't eat too much because it is so heavy. 

It was great fun baking with Samantha! I love getting children involved in the kitchen. It helps teach about measurements, following directions, working hard, and enjoying the delicious results! 

I hope you all have a WONDERFUL Thanksgiving. May it be a day filled with peace and love. I am thankful for everything I have been able to achieve this year, my family and friends, my awesome career (even if I have to work the night shift this Thanksgiving) and of course.. all of you! 

HAPPY THANKSGIVING Friendships!

xoxo

Nicole