Pumpkin Spice Cookie Bites
These pumpkin spice cookie bites are the best of two delicious autumn worlds. Sweet cookie cups are filled with a rich pumpkin spice cream cheese filling, creating poppable bites of fall you can hold in your hand.
Servings: 48 Cookie Cups
Calories: 140kcal
Ingredients
Cookie Cups
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup butter, room temperature
- 1 cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Pumpkin Spice Filling
- 5 ounce evaporated milk
- 3.4 ounce pumpkin spice instant pudding, small box
- (2) 8 ounce cream cheese
- ⅓ cup pumpkin puree
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees and spray a mini muffin pan(s) with non-stick cooking spray.
Cookie Cups
- In a large bowl, mix butter, sugar, brown sugar, rum extract, and eggs together until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Slowly add dry ingredients into wet ingredients and mix on medium speed until just combined.
- Roll dough into ½ inch balls and press firmly into the bottom of the muffin pan.
- Bake for 15-17 minutes until edges are golden brown and the middle of the cookie is fully set.
- Take the end of a spatula and press into the middle of each cookie to create a cup for filling.
- Let sit in the muffin pan for 20 minutes and cool completely.
Pumpkin Spice Filling
- In a medium mixing bowl, combine evaporated milk and pudding mix.
- Beat on medium speed for 2 minutes (mixture will be very thick).
- In a large mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Add pumpkin puree, pumpkin pie spice, and ground cinnamon. Beat until combined.
- Next, beat the pudding mixture into the cream cheese mixture until combined.
- Once the cookies are cool, use a piping bag and pipe pumpkin spice filling into each mini cookie cup.
- Optional: sprinkle cinnamon lightly over the filling and enjoy!
Notes
Storage
- Refrigerate for up to 4 days in an airtight container.
- Serve chilled.
- The center of your cookie cups should be set, not browned. You want them soft so you can easily create the cup in the center to hold the filling.
- Your pudding and evaporated milk mixture will be extremely thick. It's supposed to be!
- Fully soften your cream cheese for the easiest mixing and the best filling texture.
- ALWAYS use full-fat cream cheese for this recipe. You won't get the same rich, creamy texture if you use a low-fat version.
- Make the indentation in your dough while the cookies are warm to ensure a nice, deep cup that holds its shape.
- Your cookie cups must be completely cool before adding the filling. Even slightly warm cups will thin the filling.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 138mg | Potassium: 46mg | Sugar: 10g | Vitamin A: 527IU | Calcium: 26mg