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Sweet Taste of Fall: Spiced Pumpkin Cookie Cups

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Cathy Trochelman

Ingredients

Cookie Cups (adapted from The Great American Cookie Cookbook's Moist Pumpkin Cookies)

  • 1/2 cup butter softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups canned pumpkin
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1 1/4 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg

Cinnamon-Ginger Cream Cheese Frosting (adapted from the Cream Cheese Frosting recipe in Cupcakes!)

  • 1/2 cup 1 stick butter, at room temperature
  • 6 ounces cream cheese at room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger

Instructions

Cookie Cups

  1. Preheat oven to 350.
  2. Beat butter and sugars in large bowl until creamy.
  3. Beat in pumkin, egg and vanilla until light and fluffy.
  4. Mix in flour, cinnamon, baking powder, baking soda, salt and nutmeg until blended.
  5. Lightly grease mini muffin tins and fill 3/4 full.
  6. Bake 17-20 minutes or until set.
  7. Cool 5 minutes in muffin tins and remove to wire racks. Cool completely.

Frosting

  1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute.
  2. Add the powdered sugar, mixing until smooth, about 1 minute, then add the cinnamon and ginger and beat on medium speed for 1-2 minutes to lighten the frosting further.