Go Back
–+ servings
Pumpkin Pie Cookie

Pumpkin Pie Cookie

These delightful Pumpkin Pie Cookie Cups combine a soft, chewy cookie with a luscious pumpkin filling for a perfect fall treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cookie cups
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cups
  • 1.5 cups Brown sugar cookie dough this gives the cups their sweet, chewy base.
  • 0.5 cups Pumpkin puree the star of the show that adds flavor and moisture.
  • 0.25 cups Brown sugar enhances the richness and caramel notes in your treats.
For the Filling
  • 1 large Egg it binds the filling and gives it a lovely texture.
  • 0.333 cups Evaporated milk adds creaminess and richness to the pumpkin mixture.
  • 1 teaspoon Pumpkin pie spice this blend of spices brings that unmistakable fall flavor.
  • 0.5 teaspoon Vanilla extract elevates the overall sweetness and flavor profile.
  • 1 pinch Salt enhances the sweetness and balances flavors.
For Serving
  • 0.5 cups Whipped cream adds a delightful fluffiness.
  • 0.5 teaspoon Ground cinnamon (optional for garnish); sprinkle for that extra festive touch.

Equipment

  • Mini muffin tin
  • mixing bowls
  • whisk

Method
 

How to Make Pumpkin Pie Cookie Cups
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. Roll the brown sugar cookie dough into 1-inch balls and press each into the muffin tin wells.
  3. Bake the cookie cups for 10–12 minutes until golden brown.
  4. Immediately press the centers down again to form deeper wells and let cool slightly in the tin.
  5. Whisk together the pumpkin puree, brown sugar, egg, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
  6. Spoon or pipe the pumpkin filling into each cookie cup, filling them nearly to the top.
  7. Return the filled cookie cups to the oven and bake for another 10–12 minutes, until set.
  8. Allow the cookie cups to cool in the tin for about 15 minutes before transferring to a wire rack.
  9. Top each cooled cookie cup with whipped cream and a sprinkle of cinnamon.
  10. Serve immediately or refrigerate until ready to enjoy!

Nutrition

Serving: 1cookie cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Optional: Drizzle with caramel for an extra touch of sweetness.

Tried this recipe?

Let us know how it was!