Pumpkin Pecan Peanut Butter Cookie Cups Recipes

PUMPKIN PEANUT BUTTER COOKIES

Steps:

• In a stand mixer or large bowl with a hand mixer, cream together the butter, granulated sugar and brown sugar until smooth. Add the pumpkin puree and mix again until smooth. Scrape down the sides of the bowl, and add the peanut butter. Mix until well combined.
• In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add this mixture to the wet ingredients and mix on low speed until well combined. Add the chocolate chips, if using, and mix until evenly distributed. Cover the dough and refrigerate for at least one hour.
• Preheat the oven to 350 degrees F. Line your baking sheet with parchment paper or a silicone baking mat.
• Roll the cookie dough into golf ball sized balls, about 1.5 tablespoons each. Place the balls about 2 inches apart on the baking sheet and press a fork into each ball to flatten in a cross hatch pattern. Bake for 10-11 minutes or until lightly browned on the edges, the centers will look underdone. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
• Store the cookies in an airtight container at room temperature for up to 1 week.

PUMPKIN-PECAN SPICE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.
• Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.

PECAN PIE COOKIES

Steps:

• Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
• Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
• With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
• Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.

PEANUT BUTTER COOKIE CUPS

Steps:

• Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
• In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
• Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
• Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.