Dianne's Pumpkin Cookie Cups

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup cream cheese frosting
• Sprinkles, for topping

Directions

1. Preheat oven to 375 degrees F. Grease a 12-cup muffin tin with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, beat the butter and sugars until light and fluffy. Add the pumpkin, egg, and vanilla, and beat until combined.
4. Gradually add the flour mixture to the pumpkin mixture, stirring until just combined.
5. Spoon the cookie dough into the prepared muffin tin. Bake for 15 minutes, or until the edges are golden brown.
6. Remove from oven and let cool for 5 minutes before transferring to a wire rack to cool completely.
7. Once the cookie cups are cooled, spread the cream cheese frosting over the top of each cookie cup and sprinkle with sprinkles.
8. Enjoy!

Interesting Facts

• These pumpkin cookie cups are a great alternative to traditional pumpkin pie.
• Pumpkin is rich in antioxidants, vitamins, and minerals, making these cookie cups a healthier dessert option.
• Cookie cups can be stored in an airtight container for up to five days.