Preheat oven to 350° F. Grease a mini muffin pan with cookie spray
or Crisco.
Allow butter to come to room temperature for about 30 minutes.
Combine butter and sugar in your stand mixer and beat on medium
speed until light and fluffy.
Add egg and vanilla extract. Beat into butter and sugar until
thoroughly mixed.
In a medium sized bowl, combine flour, dry pudding mix, baking
powder, salt, cinnamon and pumpkin pie spice. Stir to combine. Set
aside.
Slowly add dry ingredients into batter and beat on a low speed until
dough starts to form. If dough is a little dry, add 1 tablespoon of
milk. Set dough aside.
Use a food processor to grind graham crackers into a fine crumb.
Melt butter in a microwave-safe bowl until melted. Combine melted
butter with graham cracker crumbs and stir until there are no dry
crumbs lefts.
Spoon 1 tablespoon of graham crackers into the bottom of the mini
muffin pan. Press down with a spoon or tart shaper.
|
To assemble the cookies, put pumpkin mouse in a Ziploc bag. Cut the tip off the end of the
bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
Top mousse with a dollop of the leftover whipped cream.
Cookies must be refrigerated in an air tight container after the mousse has been added.
Notes
Notes- Cookies must be refrigerated after adding mousse. As an alternative to pumpkin spice
pudding, you can try using vanilla pudding, and adding 1-2 teaspoons of pumpkin pie spice
along with 1 teaspoon of cinnamon.
|