dianne's pumpkin cookie cups

Ingredients

• Servings: 32
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 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
• 1/3 cup pumpkin puree
• 2 3/4 cups confectioners' sugar
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 pinch ground cloves

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• 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.