Makes 12 cookies
Sugar cookies stuffed with pumpkin pie filling…a delicious combination for your Thanksgiving celebration!
1/3 cup canned pumpkin pie mix (not plain pumpkin)
2 tablespoons cream cheese, softened
1 roll (16.5 ox) Refrigerated PILLSBURY Sugar Cookie Dough
1/3 cup all-purpose flour
1 tablespoon cinnamon sugar
1.Heat oven to 350 degrees In small bowl, mix pumpkin pie mix and cream cheese; set aside.
2.In large bowl, break up cookie dough. Stir or knead in flour until mixed well. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Sprinkle work surface with additional flour. With rolling pin, roll dough 1/8 inch thick, adding flour as needed to prevent sticking. With floured 2 1/2-inch round cutter, cut 24 dough rounds, re-rolling scraps as needed.
3.On large ungreased cookie sheet, place 12 dough rounds about 2 inches apart. Spoon about 1 heaping teaspoon pumpkin mixture on center of each round. Top each with another dough round, crimping outer edges with fork to seal. Sprinkle tops of cookies with cinnamon sugar mixture, gently spreading around with fingers if necessary.
4.Bake 16 to 18 minutes, or until golden brown around edges. Cool on cookie sheet 10 minutes; remove to cooling rack until completely cooled.
-Store cookies in refrigerator because of the cream cheese in the pumpkin filling.
-Leftover cookie dough can be baked into sugar cookies.
Find this recipe and more holiday treats at pillsbury.com