I don’t know about your kids, but mine aren’t fans of pumpkin. Well, they’re not fans of EATING pumpkins. Picking, carving … all good. Just not eating them. They also don’t really like nuts.  So, unfortunately for them, the typical Thanksgiving dessert offerings don’t hold much appeal.

What do they both like? COOKIES! (They will scream for them). So I had the idea to bake them up some faux pumpkin pies. In miniature, of course, because kids love everything little!

These were especially easy because I often keep frozen sugar cookie dough in my freezer, so I could move straight to the baking step. Our favorite sugar cookie recipes can be found on our Pinterest “Treats” board, here.

I opted for a cream cheese-type icing/filling since both kids do indeed like cheesecake. They were a hit!

Wishing you and yours a very Happy Thanksgiving!! If you’re looking for a REAL pumpkin recipe – and one of our faves – try our Pumpkin Pie Streusel Coffee Cake!

Mini “Pumpkin” Pies



Ingredients

For the cookie cups
1 log of store-bought cookie dough, or use your own recipe

Filling
4 oz. cream cheese
3 TBSP sour cream
2-2 1/2 cups of icing (powdered) sugar
1 tsp vanilla extract
Orange food dye or yellow and red food dye

Directions

First, use a greased muffin tin to form mini pie shells with the cookie dough. Put enough dough in each muffin spot for a thick base, plus dough to go halfway up the sides.

Bake as directed, usually for about 10-12 minutes. If centers have puffed up, press down with the back side of a spoon. Allow to cool.

Beat cream cheese, sour cream until incorporated.

Beat in powdered sugar until smooth. Add vanilla and mix. Add in your food dye to achieve an orange (pumpkin-ish) color.

Remove cookie cups from pan. Spoon filling into cups and chill for at least 60 minutes.

Top with whipped cream, if desired.

Enjoy!