Cheesecake Caramel Pumpkin Cups

Ingredients (serves 48)

Pumpkin Chocolate Chip Cookies:

•2 cups flour

•1 tsp. baking powder

•1 tsp. cinnamon

•1/2 tsp baking soda

•1/2 tsp nutmeg

•1/2 c. butter

•1/2 c. brown sugar

•1 egg

•1 c. canned pumpkin

•1 c. semi-sweet or milk chocolate chips

Cheesecake Buttercream:

•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)

  

Instructions

You will need:

•1 recipe Pumpkin Chocolate Chip Cookies (follows)

•1 recipe Cheesecake Buttercream (follows)

•Prepared or store bought caramel sauce

•Chopped Pecans (optional)

•Mini Muffin Tin

For the Cookie Cups:

•Using a stand mixer and paddle attachment, combine all ingredients, saving the chocolate chips for last.

•Drop 1/2 tablespoons into lined mini muffin tin.*

•Bake at 350º for 9 minutes.

•Press the back of a tablespoon into the tops of cookies to create a shallow "bowl."

•Remove to wire rack to cool.

For the Cheesecake Buttercream:

•In a stand mixer, whisk together the cream cheese and butter.

•Alternately add 1 cup of confectioner's sugar with 1 wet ingredient until all ingredients have been added, whisking in between additions.

Assembly

•Pipe cheesecake buttercream into cookie cups.

•Drizzle with caramel and sprinkle with pecans.

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