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Dianne's Pumpkin Cookie Cups
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
100 minutes
Delicious pumpkin-filled sugar cookie cups, perfect for Halloween or Thanksgiving, topped with cinnamon or nuts for a festive touch.
Ingredients:
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup unsalted butter, softened
  • 1 cup white sugar
  • 2 tablespoons milk
  • 1 (3 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar, divided
  • 0.33333334326744 cup pumpkin puree
  • 2.75 cups confectioners' sugar
  • 0.25 teaspoon ground ginger
  • 1 pinch ground cloves
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease 32 adorable miniature muffin cups.
  • Begin by sifting flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, use an electric mixer to cream unsalted butter with sugar until smooth. Add egg and milk, then mix on low speed while gradually adding the flour mixture. Mix just until the dough comes together.
  • Take a tablespoon of dough, shape it into a ball, and place the balls into the greased mini muffin cups.
  • Place in the preheated oven until edges are golden brown, for 8 to 10 minutes. Take out of the oven and allow to sit for 1 minute. Press a small depression into each cookie using the back of a rounded teaspoon. Let the cookies cool in the pan for 5 minutes before transferring to a rack to finish cooling. Give the cookies a gentle twist as you lift them out for easier removal.
  • Using an electric mixer, blend 1 cup confectioners' sugar with cream cheese until smooth. Gradually mix in pumpkin puree. Add remaining 2 3/4 cups sugar slowly. Incorporate cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves. Fill each cookie cup with the pumpkin mixture using a spoon or piping bag.

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