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These Pumpkin Spice Cookie Cups are delicious!
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Ingredients:
Chocolate Cookie Cups: * 2 cups all-purpose flour.
* 1/4 cup Dutch-processed cocoa powder sifted.
* 1/4 cup black cocoa powder sifted.
* 1 tsp baking soda.
* 1/2 tsp salt.
* 1 cup unsalted butter room temperature.
* 1/2 cup granulated sugar.
* 1 cup light-brown sugar packed.
* 2 large eggs room temperature.
* 1 tsp vanilla extract.
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Pumpkin Filling: * 1 pkg vanilla instant pudding large, 153g, 5oz.
* 12 oz can evaporated milk 354ml, chilled.
* 14 oz pumpkin puree 398ml, not pumpkin pie filling.
* 1 1/2 tsp pumpkin pie spice.
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Instructions:
Chocolate Cookie Cups:
* Preheat oven to 350°F.
* Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
* Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). Reduce speed and add eggs one at a time and vanilla. Beat until combined. Add flour mixture and mix until just combined.
* Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins, press down to flatten.
* Bake for approx. 10-13mins or until mostly set, but still soft in the middle.
* Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 15mins, then place on wire rack to cool completely.
Pumpkin Filling:
* Place milk and pudding into a medium bowl and beat for 2mins. Place in fridge to set for 5 mins. Beat in pumpkin puree and pumpkin pie spice. Pipe or spoon into cookie cups.
* Top with whipped cream if desired!
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Make it a great day!
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