Mini Pumpkin Pie Slice Cookies Recipes

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.

Steps:

• Roll the cookie dough out to about 1/4 thickness. Cut into 4" squares. Cut the squares in to 6 wedges for the 'pie' pieces. You can use a different size pie cutter, but then your cookies will be smaller or larger. Bake the cookies according to directions. Tint the frosting orange with the red and yellow food dyes. Frost the entire wedge with orange. Now, add the 'pie edge'. Tint some more frosting with some yellow and a little red and blue to make the color close to the cookie color - a light tan. Either use a pastry bag with tip, or put the frosting into a recloseable bag and trim off the corner so you can pipe the frosting on the outside edge of the cookie to look like the edge of the pie crust. Move slowly up and down with an 'm' like shape to make it look like a crimped pie crust. Finish up the cookie by adding a 'dollop' of white frosting for the whipped cream. Adapted from the blog The Sweet Adventures of Sugar Belle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
• Bake in preheated oven 15 minutes, until set.
• In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
• Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.