Creamy Gingerbread Cups

Instructions

1. Step
   Preheat the oven to 350°F. Grease a standard 12-cup muffin tin with butter.
2. Step
   In a large bowl, beat the butter and sugar until smooth and creamy.
3. Step
   Add the egg and molasses and beat until fully incorporated.
4. Step
   Add the flour, salt, baking soda, cinnamon, ginger, and cloves. Mix until fully combined.
5. Step
   Roll the dough into 12 balls and dip in sugar. Place one ball into each cup of the prepared muffin tin and press with your thumb to create an indentation.
6. Step
   Bake for 12-15 minutes, or until the edges are set and the centres look puffed. If needed, gently press the centres again while warm to create deeper cups. Let cool completely.
7. Step
   To make the filling, beat the cream cheese, pumpkin pie filling, powdered sugar, and whipping cream together until smooth, creamy, and thick enough to pipe.
8. Step
   Pipe or spoon the cheesecake filling into the cooled gingerbread cups.
9. Step
   Optional - the cranberry sauce - combine cranberries, orange juice, and sugar in a small pot. Bring to a boil, then reduce heat and simmer for 8–10 minutes, or until thickened. Let cool slightly.
10. Step
    Drizzle the cups with cranberry sauce, if desired, and serve.