Ingredients
1/3
cup canned pumpkin pie mix (not plain pumpkin)
2
tablespoons cream cheese, softened
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3
cup all-purpose flour
1
tablespoon cinnamon-sugar
Preparation
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. (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, 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.
