Name: Dianne's Pumpkin Cookie Cups
Prep time: 30 min
Cook time: 30 min
Yield: 32
Ingredients: All-purpose flour - 2 cups; Baking powder - 1 ½ teaspoons; Salt - ½ teaspoon; Ground nutmeg (Optional) - ¼ teaspoon; Unsalted butter, softened - ½ cup; White sugar - 1 cup; Egg - 1; Milk - 2 tablespoons; Cream cheese, softened - 1 (3 ounce) package; Confectioners' sugar, divided - 1 cup; Pumpkin Puree - ⅓ cup; Confectioners' sugar - 2 ¾ cups; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg (Optional) - ¼ teaspoon; Ground ginger - ¼ teaspoon; Ground cloves - 1 pinch

Ingredients for - Dianne's Pumpkin Cookie Cups

1. All-purpose flour 2 cups

2. Baking powder 1 ½ teaspoons

3. Salt ½ teaspoon

4. Ground nutmeg (Optional) ¼ teaspoon

5. Unsalted butter, softened ½ cup

6. White sugar 1 cup

7. Egg 1

8. Milk 2 tablespoons

9. Cream cheese, softened 1 (3 ounce) package

10. Confectioners' sugar, divided 1 cup

11. Pumpkin Puree ⅓ cup

12. Confectioners' sugar 2 ¾ cups

13. Ground cinnamon 1 ½ teaspoons

14. Ground nutmeg (Optional) ¼ teaspoon

15. Ground ginger ¼ teaspoon

16. Ground cloves 1 pinch

How to cook deliciously - Dianne's Pumpkin Cookie Cups

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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.