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