Makes about 24 cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 teaspoon vanilla
4 tablespoons unsalted butter, cold
2 ounces low-fat cream cheese, cold
6 ounces low-fat cream cheese, softened
1/4 cup granulated sugar
7 tablespoons (OR 1/4 cup + 3 tablespoons) canned pumpkin (not pumpkin pie mix)
1 tablespoon + 1 teaspoon all-purpose flour
1/2 teaspoon pumpkin pie spice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Preheat oven to 350°F. Spray the bottoms and sides of 24 regular-sized muffin cups with nonstick cooking spray.
Make the Cookie Crust:
In a medium bowl, whisk the flour, baking powder, salt, and sugars. In another small bowl whisk the egg and vanilla; add to flour mixture. With a fork or pastry blender, add the cold butter and cream cheese and to the flour mixture and cut in until the mixture is crumbly (DO NOT BLEND FOR SMOOTHNESS). Reserve 3/4 cup of mixture. With the remaining dough, firmly press 1 tablespoon into the bottom of each muffin cup (use your fingers or a taper).
Make the Pumpkin Filling:
In a small bowl, add the cream cheese and stir until smooth. Add the sugar, pumpkin, flour, pumpkin pie spice, nutmeg and cloves. Mix and combine the ingredients well. Place 1 heaping, rounded teaspoon of the pumpkin filling in the center of the cookie (do not spread around), keeping the pumpkin filling in the middle away from sides. Sprinkle and evenly distribute the remaining reserved cookie dough on top of the filling for the topping.
Bake for about 18 minutes or until edges are golden brown. Cool in pan for about 15 minutes. Gently run a metal spatula around the edges of each cookie in the muffin cup to loosen and lift out of the pan.
Store in an airtight container in the refrigerator.
- When working the crust/base, firmly press into each muffin cup. If you have a taper, it will work real well here. Dip the taper into some flour after each press so that it won’t stick.
- When placing the filling in each muffin cup, use a heaping teaspoon and place the filling in the middle. No need to spread it out. Keep it away from the edges. The cookie will fill in the gap between the filling and the pan as it bakes.
- Evenly portion out all the filling among all the cups BEFORE sprinkling the topping so you’re sure to use all the filling.
- Be sure to store the cookies in an airtight container in the refrigerator (due to the pumpkin). © Images & content: Cristina A-Moore for TeenieCakes.com.