Ingredients
Cookie Cups
- 1 2/3 cups all-purpose flour*
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon dried ginger
- Pinch cloves
- 6 tablespoons unsalted butter, very soft
- 3/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 large egg
- 1 teaspoon vanilla extract
Pumpkin Filling
- 1 package (8 oz) cream cheese, very soft
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon dried ginger
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 2/3 cup whipping or heavy cream
Finishing
- 1/4 cup white chocolate
- 1/2 cup whipping or heavy cream
- 1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 375°F.
- Prepare a 24-cavity mini muffin tin with a thin layer of baking spray or melted butter. Set aside.
- Sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- Mix butter until creamy. Add sugar and, once well combined, add egg and vanilla. Add dry ingredients in one step and mix until just combined.
- Place a tablespoon of dough in each cavity. Make a well in center and consequently press dough up sides to rim of pan.
- Place in oven and after baking for about 8 minutes, remove pan from oven and using plastic gloves, press center of cookie cups to create a larger space. Return to oven and reduce oven temperature to 350°F. Bake for a total of 16-19 minutes or until edges are golden brown.
- Allow to cool for about 4-5 minutes and then carefully remove cup cookies from pan before they start to stick.
- For pumpkin filling (easily done using a rubber spatula) combine softened cream cheese with sugar. If using a machine, this must be done at lowest speed possible as beating on high will make cream cheese into near liquid consistency.
- Add ginger, cinnamon, and vanilla extract. Mix in pumpkin puree.
- Whip heavy cream to medium (not stiff) peaks and gently fold into above.
- Fill into a large piping bag with a large plain pastry tip and pipe filling well above edge of cookie cups. Alternatively, spoon mixture into cups.
- If using white chocolate, melt in a microwave-safe bowl in 10-second increments. If chocolate is too thick, it can be thinned with vegetable oil. Start with 1/2 teaspoon and determine if it needs to be thinner.
- Drizzle white chocolate onto surface of cookie cups.
- Whip cream and sugar to firm peaks and pipe dollops on cookie cups.
Recipes for Making Memories

3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...

Slow Cooker Salsa Verde Pulled Pork
An easy recipe for juicy, spicy slow cooker pulled pork that’s perfect to serve with rice or use as a filling for taco...

Almond Joy Layer Cake
Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...
- All Recipes
- Bars
- Bars-bread-rolls
- Bars-brownies
- Bars-fun-for-kids
- Beauty
- Bread-and-rolls
- Bread-rolls
- Breakfast
- Brownies
- Cake
- Cake-heritage
- Cheesecake
- Cheesecake-cake
- Cookies
- Cookies-bars
- Cookies-bars-pie
- Cookies-heritage
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- No-bake-heritage-snacks
- No-bake-pie
- No-bake-quick-simple
- No-bake-quick-simple-topping
- Pie
- Quick-and-simple
- Quick-simple-fun-for-kids
- Quick-simple-topping
- Savory
- Savory-dish-it-up
- Savory-quick-simple
- Savory-quick-simple-topping
- Savory-topping
- Snacks
- Snacks-topping-fun-for-kids
- Topping

17 Minute Chocolate Cake With Silhouette Frosting
This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...

3 Chocolate Chip Cookies
The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...

Almond Amaretto Poundcake
A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...

Almond Joy Cookies
These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...

Almond Joy Layer Cake
Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...

Applesauce Cake
If you like a moist cake, this recipe will become a favorite! The biggest issue with Applesauce Cake is that once you ha...

Apricot Jalapeno Jelly
With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Var...

Baked Pistachio Doughnuts
These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...

Banana Pie Cookies
No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...

Banana Pudding Ice Cream
Cold, creamy, delicious homemade Banana Pudding Ice Cream is a tasty take on a classic dessert. Vanilla ice cream is inf...

Banana Pudding Layer Cake
Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...

Biscoff Cookies Speculoos Cookies
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major Am...