Recipe by 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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1 1/2 teaspoons
unsalted butter, softened
1 (3 ounce) package
cream cheese, softened
confectioners' sugar, divided
2 3/4 cups
1 1/2 teaspoons
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.
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!
The filling is a little runny. But nothing that a little refrigeration and more powdered sugar can't fix. Yummy flavor!
The cookie was very bland and the icing was really runny.
These seemed to go over well at the event where I served them. The cookie seemed a little dry to me.
the filling was too runny to pipe, just ended up spooning onto the cookie. but the taste was there.
* Percent Daily Values are based on a 2,000 calorie diet.
Dianne's Pumpkin Cookie Cups
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 37
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