Thanksgiving Pumpkin Pie Cookies Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
25 minutes
Servings:
24 Cookies
Ingredients
  • 3 ounces cream cheese, softened
  • ½ cup butter, softened
  • 1 cup all-purpose flour
  • 1 cup + 1 tablespoon granulated sugar, divided
  • 1 cup fresh cranberries
  • 1 cup pumpkin puree
  • ⅓ cup evaporated milk
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
Directions
  1. Place the cream cheese and butter in a medium bowl. Mix with a hand mixer on medium speed until light and fluffy.
  2. Add the flour and mix on medium speed to create a dough. Refrigerate the dough for 1 hour.
  3. While the dough is chilling, place ½ cup water and ½ cup granulated sugar in a small saucepan. Bring to a simmer over medium heat.
  4. Remove from the heat and add the cranberries. Let the cranberries steep for 10 minutes.
  5. Drain the cranberries and place them on a sheet of wax paper to dry for 30 minutes.
  6. Place ¼ cup sugar in a medium bowl and toss the cranberries gently to coat. Set aside.
  7. Preheat the oven to 375 F.
  8. Roll the chilled dough into 24 one-inch balls. Place one ball in each cup of a miniature muffin tin.
  9. Press the dough evenly against the bottom and the sides of each muffin cup.
  10. Place the pumpkin puree, evaporated milk, ¼ cup sugar, eggs, pumpkin pie spice, and salt in a large bowl. Mix with a hand mixer until smooth.
  11. Divide the pumpkin mixture among each muffin cup.
  12. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
  13. When the bites are cool, place the heavy cream and remaining 1 tablespoon sugar in a mixing bowl. Mix on medium speed with a hand mixer until soft peaks form.
  14. Place a dollop of whipped cream on top of each pumpkin pie bite and top with a sugared cranberry (or two). Serve.