Pumpkin Palooza Cookies 🍪

Ingredients:
For the Cookie Crust:
1 cup unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Pumpkin Filling:
1 cup canned pumpkin puree
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup heavy cream
1 large egg, beaten
For Topping:
Whipped cream or frosting
Ground cinnamon for dusting
Instructions:
Preheat the oven: Set your oven to 350°F (175°C). Grease or line a muffin tin with cupcake liners.
Make the cookie crust: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Form the cookie crust: Roll the dough into small balls and press each one into the muffin tin, forming a small cup shape to hold the filling.
Prepare the pumpkin filling: In a medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, heavy cream, and beaten egg until smooth and well combined.
Fill the cookie cups: Spoon the pumpkin filling into each cookie crust, filling them almost to the top.
Bake: Bake in the preheated oven for 15-20 minutes, or until the edges of the cookies are golden and the pumpkin filling is set.
Cool & decorate: Allow the cookies to cool completely in the tin before removing. Top each cookie with a swirl of whipped cream or frosting and a dusting of ground cinnamon.
Serve & enjoy: These cookies are perfect for sharing at gatherings or enjoying with a cozy cup of tea. Each bite is like a mini pumpkin pie! 🍪🎃
These Pumpkin Pie Cookies are sure to be a hit, bringing all the warm, comforting flavors of fall into a delightful, handheld treat. Happy baking! 🍁