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Dianne's Pumpkin Cookie Cups

Dianne's Pumpkin Cookie Cups

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    1 h 40 m
Dianne

Dianne

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 {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

ericksonpad
4

ericksonpad

10/4/2012

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 year old couldn't get enough of the filling! Maybe adding the pumpkin and spices into the cookie and just a basic cream cheese filling would be yummy!

Julie
3

Julie

10/26/2012

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 tsp cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground cloves, 1 cup pumpkin puree, 1 1/2 cup cool whip. Whisk together the mild, pudding mix and spices. Stir in the pumpkin, then the cool whip.

rachel guiel
0

rachel guiel

11/11/2013

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

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