Pumpkin Pie Cookies
Veg Life Staff
FOR THE COOKIE BASE & TOPPING:
pouch of Sugar Cookie Mix - or you can make your own. Just omit any liquid ingredients in your recipe and add the margarine and cream cheese in this one.
approximately 1 lb. bag
.. Vegan Cream Cheese
FOR THE PUMPKIN FILLING:
. Vegan Cream Cheese
Tbl Pumpkin Puree
not pie filling
All Purpose Flour
Pumpkin Pie Spice
Preheat oven to 350 degrees.
Prepare mini muffin pans with cooking spray.
In a large bowl, place the cookie mix, cream cheese and margarine. Using a pastry blender or fork, cut to create a crumbly mix (as shown).
In a smaller bowl, add the cream cheese, sugar, pumpkin, flour and spices. Stir to combine.
Place one rounded teaspoon of the cookie mix into the bottom of each muffin tin. Using a tart tamper or your fingers dipped in sugar, press lightly.
Place one rounded teaspoon of the pumpkin mixture in the center of each.
Top each with another rounded teaspoon of the crumb mixture. Press very, very lightly.
Bake for 15 - 17 minutes or until the edges appear golden brown.
Cool COMPLETELY in the baking pan and use a small knife to loosen. Using the knife, they should come right out.
Transfer to a cooling rack and allow to sit for 15 minutes or until they are crisp on the exterior.
Store in an airtight container.
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