Cheesecake Pumpkin Cookie Cups
slightly adapted from Something Swanky
Here's what you need:
1 tsp. cinnamon
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp pumpkin spice
1/2 c. butter
1/2 c. brown sugar
1 c. canned pumpkin
1 c. semi-sweet or milk chocolate chips or 1/2 c. caramel chips+1/2 c. white chocolate chips
- Combine all the ingredients, except chocolate chips and/or caramel chips. Fold in chips.
- Drop the mixture into mini muffin tins, filling about 3/4 full. (I prefer no liners with these. Be sure you spray with cooking spray if you don't use liners.)
- Bake at 350 degrees for 7-9 minutes. Don't overcook! It's difficult to tell when these are done due to the dark tint of the batter. You may have to sacrifice one in the beginning. Cut it open to see how long your oven takes to cook these. Doughy=moist=yummy!
- Using the back of a spoon (or your clean thumb), press the tops of the cookies will still in the tins to create a shallow bowl. This step really isn't necessary except to create a space for more cheesecake frosting. I didn't press hard because I didn't want to make the cookie seem packy.
- Remove from tins and cool on a wire rack.
8 oz. regular cream cheese
1/4 c. butter, softened
1 tsp. lemon juice
1 tbsp. sour cream
1 tsp. vanilla
4 c. confectioners sugar (more or less for desired consistency)
- Mix together the cream cheese and butter until smooth (ish).
- Alternate adding the remaining wet ingredients with the powedered sugar. I don't like a terribly sweet frosting, so I add as little sugar as necessary to thicken the frosting.
- After the cookie cups have cooled, pipe the frosting on top.
- Top with caramel topping, chopped nuts or chocolate curls. Cinnamon also looks nice on top.
Now for the cupcake that has quite possibly become my favorite that I've ever made...
Everything Fall Cupcakes
from the Cupcake Project
an apple cobbler, caramel frosted mini cupcake
inside a pumpkin spiced rum and maple cupcake with
cinnamon cream cheese frosting
I have only a few changes (*described below*) to her recipe, so I will let you find it at Stef's blog. Since I took these to the office, I baked about 70 (I tripled Stef's apple cobbler cupcake recipe and quadrupled the pumpkin cupcake recipe.) Stef outlines the baking process as follows:
My Everything Fall Cupcake