Ingredients:
Crust:
1 pkg break & bake snickerdoodle cookie dough
Filling:
3 eggs
1 (15oz) can pumpkin
1 (12oz) can evaporated milk
1 ½ cups granulated sugar
1 ½ tsp cinnamon
1/8 tsp ground cloves
½ tsp nutmeg
Topping:
Whipped topping
Pumpkin pie spice
Baking spray
Directions:
Preheat oven to 350 degrees.
Prepare filling by mixing all filling ingredients together and pour into a 9×13 well-sprayed baking dish. Bake for one hour, then chill for three hours.
Prepare crust by cutting each cookie square in half then roll into a ball. Place ball in a mini baking cup. Bake at 325 degrees for 7 minutes and set aside.
Once crust and filling are cooled and ready, use a mini scoop to spoon pumpkin on top of cookie in baking cup. Finish with a squirt of whipped topping and a sprinkle of pumpkin pie spice.
Enjoy!
