Dianne'S Pumpkin Cookie Cups Recipe

Name: Dianne'S Pumpkin Cookie Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg (optional); 1/2 cup unsalted butter, softened; 1 cup white sugar; 1 egg; 2 tablespoons milk; 1 (3 ounce) package cream cheese, softened; 1 cup confectioners' sugar, divided; 1/3 cup pumpkin puree; 2 3/4 cups confectioners' sugar; 1 1/2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1 pinch ground cloves

Servings: persons

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
1/2 cup unsalted butter, softened
1 cup white sugar
1 egg
2 tablespoons milk
1 (3 ounce) package cream cheese, softened
1 cup confectioners' sugar, divided
1/3 cup pumpkin puree
2 3/4 cups confectioners' sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 pinch ground cloves

1
Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.
2
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.
3
Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.
4
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.
5
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.

1473

kcal

Calories

Fat

287

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg (optional), and more.

Yes, Dianne'S Pumpkin Cookie Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dianne'S Pumpkin Cookie Cups

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