Collect the elements for the Thanksgiving pumpkin pie cookies
Step 1: Beat the butter and cream cheese
Step 2: Combine within the flour
Step 3: Make a sugar syrup
Step 4: Steep the cranberries in syrup
Step 5: Drain and dry the cranberries
Step 6: Coat the cranberries in sugar
Step 7: Flip at the oven
Step 8: Divide the dough between mini muffin cups
Step 9: Shape the tart shells
Step 10: Make the pumpkin pie filling
Step 11: Fill the tart shells
Step 12: Bake the pumpkin tarts
Step 13: Whip the cream
Step 14: Garnish the cookies
What are some pointers for softening butter and cream cheese temporarily?
How are you able to alternate up those Thanksgiving cookies?
Thanksgiving Pumpkin Pie Cookies Recipe
Combining two iconic Thanksgiving flavors (pumpkin pie and sugared cranberry), those tart-like cookies would be the famous person of your vacation dessert unfold.
Overall time: 1 hour, 40 mins
- 3 oz cream cheese, softened
- ½ cup butter, softened
- 1 cup all-purpose flour
- 1 cup + 1 tablespoon granulated sugar, divided
- 1 cup recent cranberries
- 1 cup pumpkin puree
- ⅓ cup evaporated milk
- 2 eggs
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- Position the cream cheese and butter in a medium bowl. Combine with a hand mixer on medium pace till gentle and fluffy.
- Upload the flour and blend on medium pace to create a dough. Refrigerate the dough for 1 hour.
- Whilst the dough is chilling, position ½ cup water and ½ cup granulated sugar in a small saucepan. Convey to a simmer over medium warmth.
- Take away from the warmth and upload the cranberries. Let the cranberries steep for 10 mins.
- Drain the cranberries and position them on a sheet of wax paper to dry for half-hour.
- Position ¼ cup sugar in a medium bowl and toss the cranberries gently to coat. Put aside.
- Preheat the oven to 375 F.
- Roll the chilled dough into 24 one-inch balls. Position one ball in every cup of a miniature muffin tin.
- Press the dough frivolously in opposition to the ground and the perimeters of every muffin cup.
- Position the pumpkin puree, evaporated milk, ¼ cup sugar, eggs, pumpkin pie spice, and salt in a big bowl. Combine with a hand mixer till clean.
- Divide the pumpkin aggregate amongst every muffin cup.
- Bake for 20–25 mins, or till a toothpick inserted into the middle comes out blank. Let cool totally.
- When the bites are cool, position the heavy cream and ultimate 1 tablespoon sugar in a blending bowl. Combine on medium pace with a hand mixer till cushy peaks shape.
- Position a dollop of whipped cream on best of every pumpkin pie chunk and best with a sugared cranberry (or two). Serve.
| Energy in keeping with Serving | 141 |
| Overall Fats | 8.4 g |
| Saturated Fats | 5.1 g |
| Trans Fats | 0.1 g |
| Ldl cholesterol | 36.5 mg |
| Overall Carbohydrates | 15.1 g |
| Nutritional Fiber | 0.6 g |
| Overall Sugars | 10.1 g |
| Sodium | 47.6 mg |
| Protein | 1.8 g |
The ideas proven is Edamam’s estimate in line with to be had elements and preparation. It must no longer be regarded as an alternative to a certified nutritionist’s recommendation.
