Snickerdoodle Cups with Pumpkin Cream Cheese Icing

I had originally made these for a blog challenge but the blogger who was hosting is not blogging anymore so there is no challenge but I still wanted to share this recipe. The ingredients for the challenge were pumpkin and cream cheese. Of course the first thing that comes to my mind is pumpkin cheesecake, yum! I wanted to do something different though, something with pumpkin cream cheese icing, double yum!! It seems like cookie cups have been popping up all over blog land lately, probably because they are adorable and who can resist a cookie with icing?? Not me! So I had the the icing figured out but what kind of cookie was I going to make? Why snickerdoodles of course! 

Snickerdoodle cups

1 cup butter

1 1/2 cups white sugar

2 eggs

1 tsp vanilla extract

2 3/4 cups flour

1 tsp baking soda

1 Tbs cinnamon

1 tsp cream of tartar

1/4 tsp salt

3 Tbs white sugar

2 tsp cinnamon

Preheat oven to 375 degrees F. Grease mini muffin pan.

In a large bowl, combine butter and sugar. Mix in eggs one at a time blending well after each. Add vanilla and mix. In another bowl, stir together flour, baking soda, 1 Tbs cinnamon, cram of tartar, and salt. Gradually add to the wet mixture. 

Combine the 3 Tbs sugar and 2 tsp cinnamon in a small bowl. Shape the dough into walnut sized balls and roll in the cinnamon sugar mixture. Place dough balls in the mini muffin pan.

Bake for 8-10 minutes. Let cool for one minute then take a 1 tsp measuring spoon and make an indention in each cookie. Let cool in pan for 5 more minutes before transferring the cookie to a wire rack to cool completely.

Pumpkin Cream Cheese Icing

4 oz cream cheese

1/3 cup canned pumpkin puree

4 cups powdered sugar

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

Mix cream cheese and pumpkin until smooth and creamy. Gradually add powdered sugar and spices. Mix well. Pipe onto cookie cups and get ready to have your sweet tooth fulfilled!

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