Pumpkin Pie Cookies have all of the yummy flavor of pumpkin pie in a little hand held bite! Creamy spiced filling in a delicious little crust! I topped these with whipped cream but I’ve also topped them with caramel for an amazing treat too! If adding whipped cream or whipped topping, I’d recommend adding it as you are serving and not beforehand.



Ingredients

¾ cup canned pumpkin
⅓ cup brown sugar
1 egg yolk
2 oz cream cheese, softened (not spreadable)
1 tablespoon flour
1 tablespoon cream
½ teaspoon pumpkin pie spice
1 single pie crust (refrigerated or homemade)

Instructions
Preheat oven to 425 degrees.
Place pumpkin in a strainer lined with paper towel.
In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
Lift paper towel and give pumpkin a very gentle squeeze to remove some of the liquid (don't worry if the paper towel breaks and you don't squeeze much). Add pumpkin to the brown sugar mixture and stir until combined.
Unroll (or roll out) your dough. Using a 3" cookie cutter, cut 12 circles. Place on a parchment lined pan and gently fold the edges up (approx. ⅛") on each circle.
Divide pumpkin filling over the mini crusts and smooth the top. Bake 12-14 minutes or until crust is lightly browned.

Notes
Update ~Here~