Dianne's Pumpkin Cookie Cups recipe

Name: Dianne's Pumpkin Cookie Cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cups all-purpose flour; 1 egg; ½ teaspoon salt; 1 cup white sugar; 2 tablespoons milk; 1 ½ teaspoons ground cinnamon; 1 ½ teaspoons baking powder; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg (Optional); 1 (3 ounce) package cream cheese, softened; ½ cup unsalted butter, softened; 1 pinch ground cloves; 2 ¾ cups confectioners' sugar; ⅓ cup pumpkin puree; 1 cup confectioners' sugar, divided

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.

Step 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.

Step 3

Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.

Step 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.

Step 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.