Easy Pumpkin Pie Cookies Recipes

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EXTRA EASY PUMPKIN COOKIES

These cookies are made from a cake mix, and very moist and full of flavor.

Provided by chernobletink

Categories     Fruits and Vegetables     Vegetables     Squash

Time 23m

Yield 24

Number Of Ingredients 8



Extra Easy Pumpkin Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
  • Beat the pumpkin, eggs, applesauce, and vanilla together in a large mixing bowl. Stir in the cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop by spoonfuls on prepared baking sheets.
  • Bake in preheated oven until tops are firm when lightly touched, 8 to 10 minutes. Cool on racks.

Nutrition Facts : Calories 106.6 calories, Carbohydrate 17.8 g, Cholesterol 15.5 mg, Fat 3.2 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 190.9 mg, Sugar 10.7 g

1 (14 ounce) can 100% pure pumpkin
2 eggs
½ cup applesauce
½ teaspoon vanilla extract
1 (18.25 ounce) package spice cake mix
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

PUMPKIN PIE COOKIES

These moist pumpkin cookies are like having a bite-size portion of pumpkin pie. They taste great with a dab of whipped cream on top. These cookies may be addicting! They are great warm or cool. I have received many requests to bring these to parties and meetings.

Provided by KissMorticia

Categories     Fruits and Vegetables     Vegetables     Squash

Time 27m

Yield 24

Number Of Ingredients 10



Pumpkin Pie Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with cooking spray.
  • Mix pumpkin, shortening, and vanilla extract together thoroughly in a bowl. Stir flour, sugar, cinnamon, nutmeg, baking soda, and baking powder into the cookie dough.
  • Drop tablespoonfuls of cookie dough 2 inches apart on the baking sheets.
  • Bake in the preheated oven until golden, 12 to 14 minutes.

Nutrition Facts : Calories 115 calories, Carbohydrate 17.8 g, Fat 4.5 g, Fiber 0.9 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 109.9 mg, Sugar 8.9 g

cooking spray
1 ½ cups canned pumpkin
½ cup shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon baking powder

EASY PUMPKIN PIE COOKIES

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 require 25 minutes of prep time-hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they're worthy of a permanent spot in your fall baking lineup!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 8



Easy Pumpkin Pie Cookies image

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.
  • In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
  • Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 10 g, TransFat 1 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup cold butter
4 oz (half of 8-oz package) cold cream cheese
3 oz cream cheese, well-softened
2 tablespoons sugar
3 tablespoons canned pumpkin (not pumpkin pie mix)
2 teaspoons Gold Medal™ all-purpose flour
1/4 teaspoon pumpkin pie spice

EASY CAKE MIX PUMPKIN COOKIES

Take a shortcut to fall with easy cake mix pumpkin cookies! Just grab a box of classic Betty Crocker™ Super Moist™ yellow cake mix, add pumpkin puree and cream cheese, and you have the main ingredients for a quick dessert. Cake mix pumpkin cookies are soft, chewy, and a perfect treat for welcoming the fall season. Top these cookies with your own delicious homemade cream cheese frosting (or just pick up some from the store) and finish them with a little extra pumpkin pie spice.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 36

Number Of Ingredients 11



Easy Cake Mix Pumpkin Cookies image

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat 8 oz cream cheese, 1/2 cup softened butter and pumpkin with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix and 1 tablespoon pumpkin pie spice until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • In medium bowl, beat Frosting ingredients with spoon until smooth. Spread about 2 teaspoons frosting on each cookie. Sprinkle 1/2 teaspoon pumpkin pie spice on tops of frosted cookies. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 150 mg, Sugar 10 g, TransFat 0 g

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/3 cup canned pumpkin (not pumpkin pie mix)
1 egg
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon pumpkin pie spice
6 oz (from 8-oz package) cream cheese, softened
3 tablespoons butter, softened
1 1/4 cups powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

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