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Dianne’s Pumpkin Cookie Cups

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Dianne’s Pumpkin Cookie Cups

  • Medium

Directions

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Ingredients :

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg (Optional)
  • ½ 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
  • ⅓ cup pumpkin puree
  • 2 ¾ cups confectioners’ sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (Optional)
  • ¼ teaspoon ground ginger
  • 1 pinch ground cloves

Methods :

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

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