Dianne's Pumpkin Cookie Cups

Recipe View Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups. (5 minutes)

Recipe View In a medium bowl, whisk together flour, baking powder, salt, and 1/4 teaspoon nutmeg. (2 minutes)

Recipe View In a large mixing bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in egg and milk until well combined. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. (3 minutes)

Recipe View Pinch off tablespoon-sized portions of dough, roll into balls, and place each ball into a prepared mini muffin cup. (10 minutes)

Recipe View Bake in the preheated oven until the edges are lightly golden, 8 to 10 minutes. (10 minutes)

Recipe View Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon to gently press a small indentation into the top of each cookie. (2 minutes)

Recipe View Let the cookies cool in the pan for 5 minutes before transferring to a wire rack to cool completely. A gentle twist as you lift them out helps prevent breakage. (5 minutes)

Recipe View For the filling, beat softened cream cheese with 1 cup confectioners' sugar until smooth and creamy. (3 minutes)

Recipe View Slowly beat in pumpkin puree until fully incorporated. (2 minutes)

Recipe View Gradually beat in the remaining 2 3/4 cups confectioners' sugar until the filling is smooth and thick. (5 minutes)

Recipe View Stir in cinnamon, 1/4 teaspoon nutmeg, ginger, and cloves until evenly distributed. (2 minutes)

Recipe View Spoon or pipe the pumpkin cream filling into each cooled cookie cup. (10 minutes)