Pumpkin Pie-Stuffed Cookies
- 1/3 cup canned pumpkin pie mix (not plain pumpkin)
- 2 tablespoons cream cheese, softened
- 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
- 1/3 cup all-purpose flour
- 1 tablespoon cinnamon-sugar
Heat oven to 350°F. In small bowl, mix pumpkin pie mix and cream cheese; set aside.
In large bowl, break up cookie dough. Stir or knead in flour until mixed well. 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, rerolling scraps as needed.
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.
Bake 16 to 18 minutes or until golden brown around edges. Cool on cookie sheet 10 minutes; remove to cooling rack until completely cooled.