Diannes Pumpkin Cookie Cups Recipes

PUMPKIN SPICE LATTE COOKIE CUPS

Steps:

• Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.
• Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.
• In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.
• Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.

PUMPKIN COOKIES

Steps:

• Heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and kosher salt.
• In a large bowl, with an electric mixer on medium, beat together the butter and sugar until fluffy, about 3 minutes. Beat in the egg, the pumpkin purée and vanilla extract until blended.
• Add the flour mixture to the pumpkin mixture and beat just until combined.
• Scoop the batter into 2-tablespoon scoops, at least 1 inch apart, onto the prepared sheets. Sprinkle with sanding sugar. Bake one sheet at time until the cookies are puffed, set and spring back when gently pressed in the center, about 12 minutes. Repeat with the second sheet.
• Transfer the cookies to a rack to cool completely.

COOKIE CUPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 12-cup muffin tin with cooking spray.
• Divide dough into sixteen 2-tablespoon portions. Place 12 portions into the prepared muffin tin and press into the bottom and about halfway up each cup. Reserve remaining 4 portions of dough.
• Bake in the preheated oven for 9 minutes. Remove from the oven and lightly press down in the center with the large end of a wooden spoon or a shot glass to form a cup shape. Return to oven and bake until golden brown, 6 to 8 minutes more. Remove from the oven and press the center down gently as before. Allow to cool completely in the pan, about 15 minutes, before removing with a small offset spatula or knife.
• Repeat process with remaining 4 cookie dough portions.