Ingredients
The following ingredients have 4 Servings
- 1 (17-1/2-ounce) sugar cookie mix
- 3 tablespoon cold margarine
- 1 (8-ounce) package reduced-fat cream cheese, softened
- 2 tablespoon Splenda
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- 1/2 teaspoon pumpkin pie spice
Instruction
- Preheat oven to 350 degrees F. Coat 30 muffin cups with cooking spray.
- In a large bowl, combine cookie mix, margarine, and 4 ounces of cream cheese, until mixture is crumbly. Set aside 1 cup cookie mixture for topping. Firmly press 1 heaping tablespoon of cookie mixture, evenly, into bottom of each muffin cup.
- In a small bowl, add remaining cream cheese and Splenda. Stir until smooth. Add canned pumpkin and pumpkin pie spice, mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 1 teaspoon reserved cookie topping.
- Bake 18 to 20 minutes or until edges of cookies are golden brown. Let cool 10 minutes, then run a knife around edge of cookies to loosen. Let cool completely.
