Pumpkin Cream Cookie Cups

Experience the perfect blend of sweet and creamy with our Pumpkin Cream Cookie Cups! These vegetarian treats feature a soft sugar cookie base filled with a luscious pumpkin cream, making them an ideal dessert for fall festivities like Halloween and Thanksgiving. With a hint of cinnamon and nutmeg, these American-style cookies are sure to please. Please note, this recipe contains dairy, eggs, and gluten.

These Pumpkin Cream Cookie Cups are versatile enough to serve at parties or as a cozy family dessert. Packed with pumpkin puree, they offer nutritional benefits like vitamin A and fiber.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your guests with these delightful treats!

Recipe Collection: Dessert

Serving Size: 32

Cooking Time: 100 minutes

Overview

Dianne's Pumpkin Cookie Cups are delightful sugar cookie cups filled with a sweet and creamy pumpkin filling. Perfect for Halloween or Thanksgiving, these treats can be garnished with cinnamon or chopped nuts for an extra touch of flavor and decoration.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 2 Cups all-purpose flour, sifted
• 1.5 Teaspoons baking powder
• 0.5 Teaspoons salt
• 0.25 Teaspoons nutmeg, ground (optional)
• 0.5 Cups unsalted butter, softened
• 1 Cup white sugar
• 1 Whole egg
• 2 Tablespoons milk
• 1 3 Ounces package cream cheese, softened
• 1 Cup confectioners' sugar, divided
• 0.33 Cup pumpkin puree
• 2.75 Cups confectioners' sugar
• 1.5 Teaspoons cinnamon, ground
• 0.25 Teaspoons nutmeg, ground (optional)
• 0.25 Teaspoons ginger, ground
• 1 Pinch cloves, ground

Steps

1. Preheat the oven to 400°F (200°C). Grease 32 miniature muffin cups.
2. Sift together the flour, baking powder, salt, and 0.25 teaspoon nutmeg in a bowl.
3. In a separate large mixing bowl, cream the unsalted butter with sugar using an electric mixer until smooth. Beat in the egg and milk.
4. Set the mixer to low speed and gradually beat in the flour mixture until the dough comes together.
5. Pinch off dough by tablespoon, roll into a ball, and place each ball into the prepared mini muffin cups.
6. Bake in the preheated oven until edges start to turn golden brown, about 8 to 10 minutes. Remove from oven and let stand for 1 minute.
7. 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 the pan before removing to a rack to finish cooling.
8. Beat the cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth.
9. Slowly beat in the pumpkin puree until thoroughly combined.
10. Beat in the remaining 2.75 cups confectioners' sugar, a little at a time. Stir in the cinnamon, 0.25 teaspoon nutmeg, ginger, and a pinch of cloves.
11. Spoon or pipe the pumpkin mixture into each cookie cup.

Enjoy these delicious pumpkin cookie cups as a festive treat!