Total1 HR 25 MIN
1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
1/4cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (29 oz) cut sweet potatoes in light syrup, drained
3/4 cup powdered sugar
3/4 cup marshmallow creme
1/4 cup butter, softened
1/4 teaspoon vanilla
1 Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.
2 In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.
3 Meanwhile, in medium bowl, mash drained sweet potatoes, and measure 1 1/2 cups, reserving remaining for another use. Add remaining 1 1/2 teaspoons of the pumpkin pie spice and 1/4 cup of the powdered sugar to the 1 1/2 cups mashed sweet potatoes; mix well. Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge.
4 Bake 10 to 15 minutes or until edges are golden brown. Cool 10 minutes in pan; run metal spatula or sharp knife around edge of each cookie cup to loosen. Cool completely in pan, about 20 minutes.
5 In medium bowl, beat marshmallow creme, softened butter, remaining 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed, or stir until smooth. Transfer to resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.
- Store covered in refrigerator.
- Sprinkle cookies with additional pumpkin pie spice for a nice finish, if desired.
Serving Size: 1 Cookie
Calories150Calories from Fat50Total Fat5g8%Saturated Fat2g11% Trans Fat0g Cholesterol5mg2% Sodium90mg4% Potassium45mg1% Total Carbohydrate25g8%Dietary Fiber0g0% Sugars14g Protein1g
% Daily Value*:
Vitamin A45%Vitamin C2%Calcium0%Iron0%
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;*Percent Daily Values are based on a 2,000 calorie diet.