PUMPKIN PIE NO BAKE COOKIES RECIPES

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NO BAKE PUMPKIN CHEESECAKE - SKINNYTASTE



No Bake Pumpkin Cheesecake - Skinnytaste image

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Provided by Gina

Categories     Dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 8

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar (unpacked)
4 oz Truwhip (thawed)
9 inch reduced-fat Graham Cracker Crust

Steps:

  • In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy.  A hand mixer or spatula both work fine.
  •  Add Truwhip and whip until smooth.
  • Spoon mixture into pie crust and chill for a few hours, until firm.

Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, CarbohydrateContent 21 g, ProteinContent 2.5 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 5.5 mg, SodiumContent 178 mg, FiberContent 1.5 g, SugarContent 13 g

EASY PUMPKIN PIE COOKIES RECIPE - BETTYCROCKER.COM



Easy Pumpkin Pie Cookies Recipe - BettyCrocker.com image

Need a quick and fun treat to bring to the fall bake sale, potluck or holiday party? These easy pumpkin cookies are the answer. Starting with Betty’s sugar cookie mix, this pie-cookie crossover bakes in your muffin tin and results in 24 mini pumpkin pies that only require 25 minutes of prep time—hello, easy! The buttery sugar cookie crust is filled with a creamy, pumpkin mixture and finished with a sweet crumbly topping. Make these easy pumpkin pie cookies once and you (or your family) might decide they’re worthy of a permanent spot in your fall baking lineup!

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Yield 24

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/4 cup cold butter
4 oz (half of 8-oz package) cold cream cheese
3 oz cream cheese, well-softened
2 tablespoons sugar
3 tablespoons canned pumpkin (not pumpkin pie mix)
2 teaspoons Gold Medal™ all-purpose flour
1/4 teaspoon pumpkin pie spice

Steps:

  • Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. (Do not overmix.) Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.
  • In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.
  • Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Nutrition Facts : Calories 130 , CarbohydrateContent 17 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cookie, SodiumContent 100 mg, SugarContent 10 g, TransFatContent 1 g

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