These sugar cookies are perfect for Fall season, and look just like miniature pies!

Ingredients:
For cookies:
1 1/2 cups powdered sugar
1 cup stick butter, softened
1 egg
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups allpurpose flour
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For pumpkin filling:
4 ounce package cream cheese
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin spice
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For frosting:
8 ounce package cream cheese
2 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
1/4 cup stick butter

Recipe
1. Mix the powdered sugar, vanilla, almond extract, egg, and margarine in a large mixing bowl. Stir in all the remaining ingredients. Refrigerate for at least 2 hours.
2. After 2 hours, take the dough out and with a spoon, shape dough into about 1 1/4 inch balls. Press dough evenly into regularsize muffin cups (that have been sprayed with nongrease cooking spray) and slightly up sides.
3. In a bowl, stir cream cheese, canned pumpkin, sugar, and pumpkin spice with a whisk until blended. Spoon a teaspoonful of mixture into each doughfilled muffin cup, spread evenly. Then place on a baking sheet.
4. Bake 10 to 13 minutes or until edges are light golden brown and the filling appears set (cookies and filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.
5. Beat cream cheese, milk, vanilla and butter in a mediumsized bowl with electric mixer on low speed until smooth.
5. Gradually mix in powdered sugar, 1 cup at a time, until spreadable and smooth.
6. Fill small resealable foodstorage plastic bag with frosting. Cut off small corner of bag; squeeze small dollop of frosting onto each cookie. Sprinkle lightly with additional pumpkin spice, if desired.

Socials:
Facebook:   / cottoncandy108439300820115  

Music:
storybook
(Prod. by Lukrembo)