Mini pumpkin chocolate chip cookie cups are filled with a delicious pumpkin cream cheese frosting! They are the perfect little treat to make this fall!
Happy first day of fall friends! Danae here from Recipe Runner. Even though it’s the first official day of fall, I’m sure many of you have already started getting in the spirit of cooler weather and upcoming holidays. A couple weeks ago I finally accepted that summer was coming to an end and that it was time to start creating some delicious fall recipes. I think for many of us the two biggest ingredients that stand out in fall cooking and baking are pumpkin and apples. If you’re on Pinterest I’m sure your feed has been flooded with all things pumpkin and apple! Well, I apologize, but I’m here to add to your pumpkin recipe stash with these Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting.
I thought about sharing a delicious baked apple recipe, or a hearty comfort soup or casserole, but then it occurred to me that September marks the one year anniversary that I started guest blogging here on Ashley’s beautiful blog. It turns out that the first recipe I shared over here was a pumpkin one, No Bake Mini Pumpkin Cheesecakes to be exact. It only seemed appropriate that on this one year anniversary I share another pumpkin recipe!
Instead of cheesecake this year I made mini cookie cups. Why a cookie cup you might wonder? Three reasons. First being that unlike cookies you don’t have to worry about cookie cups spreading all over your cookie sheet. Nope, they stay perfectly confined in the mini muffin pan. The second reason is, when you push down the center of them after they come out of the oven, you create the perfect little nest to fill with frosting. Pumpkin cream cheese frosting to be exact!
Finally the third and most obvious reason why I made cookie cups, they are just so darn cute! Don’t even try to deny that mini food isn’t cuter than regular sized food. Okay, maybe men would deny it. I know my husband doesn’t understand my infatuation with miniature food, in his mind it’s the bigger the better. What does he know though, am I right? As soon as the weather in your area is cool enough for you to turn on the oven, make yourself, family, and friends a batch of the cute as can be and delicious Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting! Happy fall!
Yields 24-30 cookie cups
Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting
Preheat oven to 375 degrees and spray a 24 cup mini muffin tin with cooking spray.
In the bowl of a stand mixer with the paddle attachment or with a handheld mixer, beat together the softened butter, pumpkin puree, brown sugar, and granulated sugar for about 3 minutes on medium high speed.
Scrape down the side of the bowl and add in the egg and vanilla extract.
Beat the mixture for another minute.
In a separate bowl whisk together the flour, spices, baking soda, and salt.
Pour the dry ingredients into the wet and beat on medium low speed just until combined.
Fold in the mini chocolate chips with a rubber spatula.
Using a small cookie scoop (2 teaspoon size), scoop the dough into the mini muffin tin.
Bake in the oven for approximately 7-9 minutes or until done.
Remove from the oven and use the back of a spoon or measuring spoon to press down the middle of the cookie cup forming a small crater.
Remove the cookie cups from the muffin tin and place them on to a wire cooling rack to cool completely before frosting them.
Pumpkin Cream Cheese Frosting
In the bowl of a stand mixer with the whisk attachment or with a handheld mixer, whisk together all of the ingredients for the pumpkin cream cheese frosting until they are fluffy and smooth.
Cover and chill the frosting for about 30 minutes to help it set up so it is easier to pipe or spoon into the cookie cups.
Pipe or spoon some of the frosting into each of the cooled cookie cups and top with more mini chocolate chips if desired.
Chilling the frosting is optional, but I find that it is easier to pipe when it is cold.