Mini Pumpkin Pie Shortbread Cups

• 8 ounces of softened cream cheese (227g)
• 1 and ½ cups of light brown sugar (330g)
• 15 ounces of pure pumpkin puree (425g)
• 3 large eggs
• 1 tablespoon of vanilla extract (approx. 14g)
• 2 tablespoons of flour (30g)
• 1 teaspoon of cinnamon (3g)
• ¼ teaspoon of ground ginger (0.5g)
• ¼ teaspoon of ground cloves (0.5g)
• ¼ teaspoon of ground nutmeg (0.5g)
• ¼ teaspoon of ground allspice (0.5g)
• 1 teaspoon of salt (5g)

• 1 cup of salted, melted butter (approx. 230g)
• 1 cup of light brown sugar (230g)
• 1 teaspoon of vanilla extract (6g)
• 2 and ½ cups of all purpose flour (320g)
• 1 teaspoon of salt (6g)

Start by preheating my oven to 350 degrees F (177C) and making sure my cream cheese was room temperature. Then Make my shortbread cookie dough first by melting my butter in the microwave for about 45 seconds. In a large bowl, Add in the shortbread cookie dough ingredients and mixed it well until the cookie dough formed.

Line my cupcake pan with cupcake liners and scooped in about 3 ounces of the cookie dough mix into each liner. Press the dough evenly into the bottom of the cupcake liners. Then Start my pumpkin pie filling. In a large bowl, Add in the cream cheese, brown sugar, pumpkin puree, eggs, and vanilla extract. Whisk this together for 2-3 minutes until it was well combined.

Then Add in the flour, pumpkin spices, and salt. Whisk this together for another 2 minutes. Once the pumpkin pie batter was well combined, Add about 6 ounces of the pie filling on top of the shortbread cookie dough.

Bake this for 20- 25 minutes, or until stick a toothpick into the filling and have it come out clean. Once it was done baking, Let it set for about 2 hours.

Optionally, Make cinnamon whip cream by whipping together ½ cup of heavy whipping cream with 3 tablespoons of powdered sugar and ½ tablespoon of cinnamon for about 4-5 minutes in my stand mixer to add to the top of the mini pie’s.

This recipe made me 24 Mini Pumpkin Pie Shortbread Cups!