As the leaves start to turn and the air grows crisp, there’s an undeniable urge to bake something comforting. I stumbled upon this delightful recipe for Pumpkin Pie Cookie Cups during one of those cozy weekends when the scent of spices wafted through my kitchen, enticing me to create something extra special. These mini masterpieces combine the best of both worlds—a soft, chewy cookie and a luscious pumpkin filling that feels like a warm hug on a chilly day.
Imagine that first bite: the sweetness of brown sugar cookie dough paired with the creamy, spiced richness of pumpkin puree, topped with a dollop of whipped cream. It’s the perfect treat for potlucks, gatherings, or a simple dessert after a long day. What’s more, these cookie cups come together easily, making them a hassle-free option when you want to impress without the stress. Let’s dive into this recipe that’s sure to become a seasonal staple in your home!
Why You'll Love This Pumpkin Pie Cookie
- This Pumpkin Pie Cookie recipe is incredibly easy to make, perfect for bakers of all skill levels.
- The delightful combination of flavors truly captures the essence of fall, making each bite utterly irresistible.
- These cookie cups are versatile enough to impress guests at any gathering or simply to satisfy your own sweet cravings at home.
- With their stunning visual appeal topped with whipped cream and a sprinkle of cinnamon, they are sure to be a crowd-pleaser that will leave everyone asking for the recipe.
Pumpkin Pie Cookie Ingredients
Get ready to delight your taste buds with these Pumpkin Pie Cookie Cups!
For the Cookie Cups
• Brown sugar cookie dough – 1 ½ cups; this gives the cups their sweet, chewy base.
• Pumpkin puree – ½ cup; the star of the show that adds flavor and moisture.
• Brown sugar – ¼ cup; enhances the richness and caramel notes in your treats.
For the Filling
• Large egg – 1; it binds the filling and gives it a lovely texture.
• Evaporated milk – ⅓ cup; adds creaminess and richness to the pumpkin mixture.
• Pumpkin pie spice – 1 teaspoon; this blend of spices brings that unmistakable fall flavor.
• Vanilla extract – ½ teaspoon; elevates the overall sweetness and flavor profile.
• Pinch of salt – a little enhances the sweetness and balances flavors.
For Serving
• Whipped cream – ½ cup or your topping of choice; adds a delightful fluffiness.
• Ground cinnamon – ½ teaspoon (optional for garnish); sprinkle for that extra festive touch on top.
Embrace the warmth of fall with these flavorful Pumpkin Pie Cookie Cups that are sure to impress!
How to Make Pumpkin Pie Cookie Cups
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Preheat and Grease: Start by preheating your oven to 350°F (175°C). Generously grease a mini muffin tin to ensure your cookie cups come out easily after baking.
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Roll and Press: Take your brown sugar cookie dough and roll it into 1-inch balls. Press each ball into the muffin tin wells, making sure to create a little space in the center for the filling.
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Bake the Cups: Place the muffin tin in the hot oven and bake the cookie cups for 10–12 minutes until they turn a lovely golden brown.
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Create Wells: When they’re out of the oven, immediately press the centers down again to form deeper wells. Let the cookie cups cool slightly in the tin.
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Whisk the Filling: In a separate bowl, whisk together the pumpkin puree, brown sugar, egg, evaporated milk, pumpkin pie spice, vanilla, and a pinch of salt until the mixture is smooth and well combined.
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Fill the Cups: Carefully spoon or pipe the smooth pumpkin filling into each cookie cup, filling them nearly to the top for that perfect creamy bite.
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Final Bake: Return the filled cookie cups to the oven and bake for another 10–12 minutes, or until the filling is set and no longer jiggly.
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Cool Completely: Allow the cookie cups to cool in the tin for about 15 minutes. Afterward, carefully transfer them to a wire rack to cool completely.
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Add Toppings: Once cooled, generously top each cookie cup with whipped cream and a light sprinkle of cinnamon to add that final festive touch.
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Serve or Store: You can serve them right away or refrigerate until you’re ready to treat yourself or guests!
Optional: Drizzle with caramel for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Pumpkin Pie Cookie Variations
Feel free to get creative and make this recipe your own with these delightful twists!
- Gluten-Free: Substitute brown sugar cookie dough with a gluten-free mix, ensuring everyone can enjoy these treats.
- Nutty Crunch: Add ½ cup of chopped pecans or walnuts to the filling for a deliciously crunchy texture.
- Choco-Pumpkin Delight: Fold in ½ cup of mini chocolate chips into the cookie dough for a sweet, creamy contrast.
- Dairy-Free: Swap evaporated milk for coconut milk or almond milk to keep the filling luscious without dairy.
- Spice It Up: Increase pumpkin pie spice to 1 ½ teaspoons for a bolder flavor that warms the soul.
- Sweet Maple Twist: Drizzle some maple syrup into the filling for an extra layer of sweetness that enhances the fall flavors.
- Caramel Surprise: Before filling, add a small dollop of caramel sauce in the center of each cookie cup for a gooey delight.
- Seasonal Seed Sprinkles: Top your whipped cream with a sprinkle of roasted pumpkin seeds for a beautiful and nutritious finish.
Embrace these variations and make this recipe a seasonal favorite uniquely yours!
Make Ahead Options
These delightful Pumpkin Pie Cookie Cups are perfect for meal prep enthusiasts looking to save time during busy weeks! You can prepare the cookie cups up to 24 hours in advance by rolling the cookie dough balls and pressing them into the muffin tin. Once baked, store the cooled cookie cups in an airtight container to keep them fresh. The pumpkin filling can also be prepared up to 3 days ahead—just whisk together the ingredients and refrigerate in a covered bowl. When you’re ready to serve, simply fill the cookie cups with the chilled pumpkin mixture and bake for an additional 10–12 minutes until set. This way, you’ll have delicious homemade treats with minimal effort!
How to Store and Freeze Pumpkin Pie Cookie Cups
Room Temperature: Keep the cookie cups at room temperature for up to 3 days in an airtight container to maintain their enjoyable texture.
Fridge: Store Pumpkin Pie Cookie Cups in the fridge for up to 5 days, layered with parchment paper to prevent sticking and maintain freshness.
Freezer: For longer storage, freeze the cookie cups for up to 3 months in a sealed freezer bag. Thaw overnight in the fridge before serving.
Reheating: To reheat, place the cookie cups in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5 minutes, topped with whipped cream for a fresh taste.
What to Serve with Pumpkin Pie Cookie Cups?
As you savor the warm, spiced goodness of these cookie cups, consider pairing them with delightful sides and drinks that elevate your experience.
- Cinnamon Vanilla Ice Cream: A scoop of this creamy treat creates a contrast of cold and warm, making every bite a delightful surprise.
- Roasted Apple Slices: Their natural sweetness and slight tartness harmonize perfectly with the pumpkin flavor, adding a fresh twist. Toss with a sprinkle of cinnamon for added warmth!
- Chai Tea Latte: The spiced flavors of chai beautifully complement the cookie cups, creating a cozy ambiance perfect for autumn afternoons.
- Cream Cheese Frosting: Slather on a dollop for a tangy, rich pairing that balances the sweetness of the cookie cups. Ideal for those who crave an indulgent dessert!
- Pumpkin Spice Hot Chocolate: This decadent drink enhances the pumpkin theme while offering rich, chocolaty warmth as you enjoy your treats.
- Mixed Berry Salad: Fresh, juicy berries contrast nicely with the sweet and spiced cookie cups, providing a refreshing bite that cleanses the palate.
- Caramel Sauce Drizzle: A simple drizzle over the tops adds a touch of decadence, with the sweet and buttery notes perfectly marrying the flavors.
- Hot Apple Cider: The warmth and spice of mulled cider elevate the cozy vibe while enhancing the delicious pumpkin notes in the dessert.
- Chocolate Ganache: For chocolate lovers, a rich ganache adds luxurious depth to each cookie cup, turning a sweet treat into an indulgent masterpiece!
These pairings promise to make your Pumpkin Pie Cookie Cups an unforgettable experience, whether for a festive gathering or an intimate evening at home.
Chef's Helpful Tips
- When making Pumpkin Pie Cookie Cups, ensure your muffin tin is thoroughly greased to prevent sticking and to help achieve a perfect release after baking.
- Be careful not to overbake the cookie cups; they should be golden brown but still slightly soft when you first take them out of the oven.
- For the filling, whisk the ingredients until completely smooth to avoid lumps that could affect texture.
- When baking the filled cookie cups, check for doneness by gently shaking the tin; the filling should be set and not jiggle.
Pumpkin Pie Cookie Cups Recipe FAQs
How do I select the best pumpkin puree?
Absolutely! When selecting pumpkin puree, look for a can that lists 100% pure pumpkin without any additives or preservatives. Ideally, it should have a rich, vibrant orange color and a smooth texture. If using fresh pumpkin, select one that feels heavy for its size and has a hard skin. A good indicator of ripeness is a uniform color without dark spots or blemishes.
What's the best way to store leftover cookie cups?
Very! If you have leftover Pumpkin Pie Cookie Cups, you can store them at room temperature in an airtight container for up to 3 days. For longer storage, pop them in the fridge for up to 5 days. Just remember to layer them with parchment paper if stacking to prevent sticking.
Can I freeze Pumpkin Pie Cookie Cups?
Absolutely! To freeze these delightful treats, allow them to cool completely first. Then, place them in a single layer on a baking sheet in the freezer until frozen solid. After that, transfer them to a sealed freezer bag or airtight container. They can be kept frozen for up to 3 months. When you're ready to enjoy, thaw them overnight in the fridge and they’ll be just as delicious!
What should I do if the filling doesn’t set?
If you find that the filling of your Pumpkin Pie Cookie Cups didn’t set properly, don’t fret! It may need a little more baking time. Return the cookie cups to the oven and bake for an additional 5-10 minutes, keeping an eye on them to make sure they don’t overbake. A gentle jiggle is okay; just ensure it’s not overly wobbly.
Are these cookie cups safe for my pets?
No, it’s best to avoid giving these Pumpkin Pie Cookie Cups to pets. The cookie dough, along with the sugar and spices, can be harmful to animals. If you’d like to share the pumpkin goodness, consider offering plain, cooked pumpkin instead, which is safe and nutritious for pets in moderation.
Can I substitute any ingredients to make these cookie cups gluten-free?
Absolutely! To make Pumpkin Pie Cookie Cups gluten-free, you can use a gluten-free cookie dough mix in place of the brown sugar cookie dough. Additionally, make sure the baking powder in the cookie dough is also gluten-free. The filling ingredients should already be gluten-free, but always double-check the labels to be safe. Enjoy the versatility!
Pumpkin Pie Cookie
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- Roll the brown sugar cookie dough into 1-inch balls and press each into the muffin tin wells.
- Bake the cookie cups for 10–12 minutes until golden brown.
- Immediately press the centers down again to form deeper wells and let cool slightly in the tin.
- Whisk together the pumpkin puree, brown sugar, egg, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
- Spoon or pipe the pumpkin filling into each cookie cup, filling them nearly to the top.
- Return the filled cookie cups to the oven and bake for another 10–12 minutes, until set.
- Allow the cookie cups to cool in the tin for about 15 minutes before transferring to a wire rack.
- Top each cooled cookie cup with whipped cream and a sprinkle of cinnamon.
- Serve immediately or refrigerate until ready to enjoy!
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