Dianne's Pumpkin Cookie Cups

Description

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

• 2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon ground nutmeg

• 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

Directions

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.