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Dianne's Pumpkin Cookie Cups

Rated as 4 out of 5 Stars
1k

"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."
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Ingredients

1 h 40 m servings 149
Original recipe yields 32 servings (32 cookies)

Directions

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  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.

Nutrition Facts


Per Serving: 149 calories; 4.1 27.4 1.3 16 77 Full nutrition

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Reviews

Read all reviews 9
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

The filling is a little runny. But nothing that a little refrigeration and more powdered sugar can't fix. Yummy flavor!

Most helpful critical review

It was all right, but there are definitely better pumpkin desserts out there. A little heavy and too much spice for my taste. I think I will try tweaking the filling next time- though my 6 yea...

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It was all right, but there are definitely better pumpkin desserts out there. A little heavy and too much spice for my taste. I think I will try tweaking the filling next time- though my 6 yea...

The filling is a little runny. But nothing that a little refrigeration and more powdered sugar can't fix. Yummy flavor!

Update: I tried these again with the following filling, which I chilled overnight before piping, and the result was very pretty! 1/2 cup cold Milk,1 box( 6 srvg size) instant vanilla pudding, 2 ...

I used fruit sugar instead of regular sugar and I did add the optional nutmeg

I tried doing it the way described in the recipe for one lot, moulding the cups and piping the filling... it was just so much work and not looking that pretty either, because the filling was run...

bland

The cookie was very bland and the icing was really runny.

These seemed to go over well at the event where I served them. The cookie seemed a little dry to me.

the filling was too runny to pipe, just ended up spooning onto the cookie. but the taste was there.