Creamy Gingerbread Cups

Instructions

1. Step
   Preheat oven to 350˚F and prepare a mini muffin tin by greasing it with butter.
2. Step
   In a large bowl, add butter and sugar. Beat with a stand mixer until smooth and creamy.
3. Step
   Add egg, molasses and beat until fully incorporated.
4. Step
   Add dry ingredients including flour, salt, baking soda, cinnamon, ginger, cloves and mix until fully incorporated.
5. Step
   Roll out dough into balls and dip into sugar. Once rolled, place into mini muffin cups and press with your thumb to create an indentation. Bake for 10 minutes or until fully cooked.
6. Step
   Meanwhile, prepare the filling by adding all of the remaining ingredients (cream cheese, pumpkin pie filling, whipped cream, powdered sugar) and whisk until creamy. Fill a piping bag and set aside.
7. Step
   Drizzle with a cranberry sauce and serve. (To make the sauce, in a small pot, add 1 cup cranberries, 1/2 cup of orange juice and 1/2 of sugar. Bring to a boil, strain and pour liquid into a squeezable bottle).