Pumpkin Chocolate Chip Cookie Cups with Pumpkin Cream Cheese Frosting
Mini pumpkin chocolate chip cookie cups are baked in a muffin tin and filled with pumpkin cream cheese frosting. Warm spices and little chocolate chips make them a fun dessert for fall gatherings.
Servings 24 -30 cookie cups
Calories 106kcal
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
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.
- Shaping: Press the centers while the cookies are still warm, leaving the bottoms intact. Cool completely before filling.
- Frosting: Chilling for about 30 minutes is optional, but it makes the frosting easier to pipe. Spooning it into the cups works, too.
- Storage: Refrigerate filled cookie cups in a single layer in an airtight container for up to 3 days.
- Freezing: Freeze unfilled cookie cups for up to 2 months. Thaw while covered, then fill with freshly made frosting.
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