It’s almost turkey day! It’s getting closer and closer and I’ve started to make plans for the Thanksgiving parties we’ll be attending as well as make plans for our own family dinner. Our menu will probably be pretty much the same as it’s been in years past. A few casseroles, greens, sweet potatoes, cornbread and a turkey. Oh and the gravy! Can’t forget that. I saw on an episode of Rachel Ray last week an idea to do about 6 different gravies for your guests. I’m thinking of doing something similar. Maybe a traditional giblet, a red wine, an onion and a fresh herb.
One thing that does change every year is the dessert list. I make several of my favorite standbys, but I’m also love to try new sweet treats. And since my favorite dessert is pumpkin pie, I’ve created another way to make pumpkin pie that is terribly addictive, these little pumpkin pie cookies!
To make these, you just scoop the cookie dough in a greased mini muffin pan.
Next, just take the back of the cookie scoop and make a little bowl in the cookie dough.
After all the cookie dough is in your mini muffin pan, then just mix up the pumpkin pie filling.
Then just spoon the pumpkin filling in the cookie dough and bake!
Yield: 24 servings
15 oz roll of sugar cookie dough
For the filling:
½ can pumpkin puree
¼ cup sugar
1 egg yolk
2 tablespoons heavy cream
1 teaspoon pumpkin pie spices
whipped cream for garnish
Heat oven to 350°. Press 1-teaspoon sugar cookie dough into a greased muffin tin. Using fingers, press dough into a cup form in muffin tin.
Combine pumpkin puree, sugar, egg yolk, heavy cream and pumpkin pie spices in a medium bowl. Mix well to combine.
Spoon 1 teaspoon pumpkin pie filling into muffin tin. Bake for 10 – 15 minutes or until lightly browned. After cookies are cooled, garnish with whipped cream.
