Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup 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
Preparation
Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.
In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.
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.
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.
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.
