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Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting | Pumpkin lovers will go crazy for these frosted mini cookie cups!

Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting

Yield: 24 -30 cookie cups
Prep Time: 30 mins
Cook Time: 8 mins
Total Time: 1 hr 8 mins
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!
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Ingredients 

Pumpkin Chocolate Chip Cookie Cups:

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground cloves
  • 3 tablespoons unsalted butter, softened
  • 1/3 cup + 1 tablespoon pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips

Pumpkin Cream Cheese Frosting:

  • 4 ounces low fat cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tablespoon pumpkin puree
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

Pumpkin Chocolate Chip Cookie Cups:

  • 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.

Notes

Chilling the frosting is optional, but I find that it is easier to pipe when it is cold.

Nutrition

Serving: 0g, Calories: 106kcal, Carbohydrates: 17g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 89mg, Potassium: 54mg, Fiber: 1g, Sugar: 11g, Vitamin A: 715IU, Vitamin C: 0.2mg, Calcium: 21mg, Iron: 0.5mg
Course: Dessert
Cuisine: American
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