Dianne’s Pumpkin Cookie Cups These sugar cookie cups filled with a sweet and creamy pumpkin filling will be the cutest addition to your Halloween or Thanksgiving dessert table! Sprinkle with additional cinnamon or chopped nuts for decoration if desired.
Ingredients
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Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.
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Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together.
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Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.
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Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out.
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Beat cream cheese with 1 cup confectioners’ sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners’ sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup.
Per Serving: 149 calories; protein 1.3g; carbohydrates 27.4g; fat 4.1g; cholesterol 16.4mg; sodium 76.6mg.