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Pumpkin 'N Spice

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Pumpkin Cookie Cups

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These Pumpkin Cookie Cups are a perfect fall treat. The filling is light and fluffy and topped with whipped cream to make it like a mini pumpkin pie with a sugar cookie crust! It’s an easy recipe for your Thanksgiving dessert table.

bite sized pumpkin cookie cup on a table with a pumpkin in the background

Guess what? Time for another pumpkin recipe!

Are you getting sick of them? Please lie and say no, because I have a lot more to share…

From my Pumpkin Spice Granola and Pumpkin Cake Donuts with Salted Caramel Brownie Brittle Topping, to these deliciously and irresistible Pumpkin Cookie Cups, you could say that I’m just a little bit addicted to pumpkin. But that’s ok, right? I’m allowed to have a pumpkin obsession!

pumpkin cookie cups on a table

Truth be told, I’ve been making this pumpkin filling for years as a dip. It’s light, fluffy, filled with spices, and takes just minutes to prepare. It pairs so well with graham crackers, pretzels, or just about anything else that can be dipped into. So instead of making this as a dip, I decided to get a little more creative and plop it into some buttery sugar cookies.

And the best part? You guessed it! These cookie cups are a breeze to whip up (pun intended)!

What Makes These Pumpkin Cookie Cups so Great

  • They’re super easy to make. Use pre-made cookie dough and instant pudding for some seriously simple shortcuts.
  • These little cookie cups are the perfect size – portable and poppable, it’s like instant portion control!
  • The pumpkin mixture is light and fluffy, only made better with a dollop of whipped cream!

a square white place with pumpkin bites on it

Cooking Tips

  • You can certainly make your own sugar cookie dough (my Soft Maple Sugar Cookie dough would be a great one), but it’s easier to buy the pre-cut sugar cookie dough in the refrigerated section of the store and use that for this recipe.
  • When buying the pumpkin, make sure to get canned pumpkin and not pumpkin pie mix! Otherwise your cookie cup filling will be overly sweet!
  • Be sure to stir the pumpkin mixture thoroughly, paying attention to the spices in particular. They can tend to stick to the bottom ring of a bowl or get stuck in little air pockets of a mixture.

Variations

  • Try using pumpkin spice pudding (typically available in the fall) instead of vanilla to really up the pumpkin factor!
  • Sprinkle something on top of each cookie cup for a little extra flair! You could use a dash of pumpkin pie spice, a smattering of sprinkles, or a small pinch of chopped nuts!
  • Like a little chocolate with your pumpkin? Use a chocolate whipped cream on top or sprinkle a little cocoa powder on top!

pumpkie pie bites with whipped cream on top

How to Make Pumpkin Cookie Cups

  • Lightly grease a 24 cup mini muffin tin with a non-stick coating spray. Set the oven to whatever temperature is listed on the cookie dough package.
  • Break apart the store-bought sugar cookie dough into roughly 24 pieces. Using a roller or palm of your hand, flatten each dough pieces and then mold one of the pieces onto the bottom and up the sides of each well in the muffin tin to form the cup. Repeat with remaining dough pieces.
  • Place the pan in the oven and bake according to package directions.
  • Once the cookie cups are removed from the oven, gently use a shot glass or other small utensil to make a bigger well into the center of each cookie cup. Let cool.
  • While the cookie cups are cooling, prepare the whipped pumpkin mixture.
  • In a medium bowl, combine the pumpkin, pudding mix, cinnamon, nutmeg, and pumpkin pie spice. Stir thoroughly until smooth. Gently fold in the Cool Whip until fully incorporated.
  • Using a melon baller or small spoon, place about 1 tablespoon of the whipped pumpkin mixture into the center of each cookie cup.
  • Serve immediately or refrigerate until ready to serve. Before serving, place a dollop of whipped cream on top. Enjoy!

a zoomed in shot of pumpkin cookie cups on a table

It’s pure pumpkin deliciousness! These Pumpkin Cookie Cups are one of the easiest and tastiest recipes that I’ve made so far. The whipped cream adds a fluffy texture and lighter flavor to the pumpkin mixture, thus giving it an airy feel.

This recipe makes a lot, so you will most likely have some of this pumpkin goodness left over to snack on with some pretzels, top with some ice cream, or my favorite, a spoon!

Looking for more bite-size dessert recipes? I’ve got you covered!

Did you make and love this recipe? Give it your review below and make sure to follow along with me on Facebook and Instagram to get other great recipe ideas!

pumpkie pie bites with whipped cream on top
Print Pin

Whipped Pumpkin Cookie Cups

Bite-sized sugar cookies, filled with a fluffy pumpkin mixture, and topped with whipped cream create these Whipped Pumpkin Cookie Cups.
Course Dessert
Cuisine American
Keyword pumpkin cookie recipe, pumpkin recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cups

Ingredients

  • 1 package refrigerated sugar cookie dough I used break-apart cookie dough
  • 1 package (3.4 ounce) instant vanilla pudding mix
  • 1 can (15 ounce) pure pumpkin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons pumpkin pie spice
  • 1 container (8 ounce) whipped topping, such as CoolWhip

Instructions

  • Lightly grease a 24 cup mini muffin tin with non-stick cooking spray. Set the oven to whatever temperature is listed on the cookie dough package.
  • Break apart cookie dough into 24 pieces. Using a roller or palm of your hand, flatten each dough piece and then mold it onto bottom and up sides of muffin tin. Repeat with remain dough pieces.
  • Bake cookie cups according to package directions.
  • Once cookie cups are removed from oven, gently use a shot glass or other small utensil to make a well into the center of each one. Let cool.
  • While cookie cups are cooling, prepare whipped pumpkin mixture. In a medium bowl, combine the pumpkin, pudding mix, cinnamon, nutmeg, and pumpkin pie spice. Stir thoroughly until smooth. Gently fold in Cool Whip until fully incorporated.
  • Using a melon baller or small spoon, place about 1 tablespoon of whipped pumpkin mixture into the center of each cookie cup.
  • Serve immediately or refrigerate until ready to serve. Top with additional whipped cream if desired.

Notes

The whipped pumpkin mix makes about 2 1/2 cups. Feel free to halve recipe or use as a dip for pretzels, graham crackers, or ice cream.
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

By Gayle |

Comments

  2. Mir says

    Just like little mini pumpkin pies but better, because the crust is cookie! That makes it so much more delicious, not to mention adorable!

    Reply

  3. Ceara @ Ceara's Kitchen says

    How easy are these to make? And so cute and creative! Gayle, these whipped pumpkin cups look like the perfect dessert to bring to a party! And I am in no way shape or form getting tired of the pumpkin recipes! Bring on the pumpkin 🙂

    Reply

    • Gayle says

      I’m glad you’re not getting tired of pumpkin, Ceara! I have a whole batch of recipes still to coem! 🙂 Thanks so much for the kind words!

      Reply

  5. Laura says

    Hi Gayle, these cookie cups look absolutely delicious! Nope, not sick of pumpkin recipes yet, please keep them coming, for at least 2 months. Love pumpkin….ha and spice. These cookie cups are pie in cute form, you know!? Just what to serve on the next rainy Sunday.

    Reply

    • Gayle says

      Thanks so much, Laura! I will definitely keep bringing the pumpkin recipes for a while! These cookie cups are so easy to make, especially when entertaining a crowd!

      Reply

    • Gayle says

      Thanks so much for the pumpkin love and pin, Michele! The filling is so light and full of pumpkin flavor, perfect to use as a dip, too!

      Reply

  11. Mira says

    This is so creative! I love how cute these cookie cups are and really easy to make! This filling looks delicious! I just can’t get sick of pumpkin recipes, especially as original as this one! Thanks for sharing Gayle!

    Reply

    • Gayle says

      I think you would love these cups, Mira! It’s so easy to use a store-bought dough and whip up some filling, not to mention delicious. Thanks for the pumpkin love, Mira!

      Reply

    • Gayle says

      These are so easy to make, Manali! Probably one of my favorite pumpkin recipes yet. Thanks so much for the kind words!

      Reply

    • Gayle says

      I’m right there with loving pumpkin dip way too much, Michelle! I think you would love these cookie cups! Thanks so much for the kind words and for stopping by!

      Reply

    • Gayle says

      I just bought the Chobani pumpkin yogurt, too! It’s delish…too bad it’s not available year round. Thanks so much for the pumpkin love, Jess!

      Reply

  18. holly ; the hobbit kitchen says

    every year when autumn rolls around i find myself wishing i lived in the states, because pumpkin is just so hard to get a hold of over in england! recipes like this make me just wanna hop on a plane and come drown in pumpkin cookie cups 🙂

    Reply

    • Gayle says

      That’s too bad that you don’t have a lot of pumpkin in your area! If you ever come across it, you should definitely make these! Thanks for stopping by, Holly!

      Reply

  19. Annie @Maebells says

    I have not posted a single pumpkin recipe! I am basically a failure right now! 😉 In my defense, it just not got cool enough to consider it fall. I love the look of these cute little pumpkin cookie cups!! Such a clever idea!

    Reply

    • Gayle says

      Ha ha I know what you mean, Annie! The last week it’s been unseasonably cool here, but the week before was in the 80s! So it’s only beginning to feel like fall around here. 🙂 Thanks so much for the pumpkin love!

      Reply

  21. Heather @ Shards of Lavender says

    I could never tire of pumpkin recipes(and I’m not lying)… I always stock up on canned pumpkin in the fall so I can bake treats for my family all year. I love the idea of combining your pumpkin dip with a sugar cookie cup! Pinned:)

    Reply

    • Gayle says

      I always have pumpkin stashed in my pantry too for when the cravings strike…it’s so good! Thanks so much for the kind words and pin, Heather!

      Reply

  25. Danielle says

    I’m definitely not sick of pumpkin yet.. or ever! I love these little cookies Gayle, everything is better in mini form. The filling sounds amazing too! Pinning 🙂

    Reply

    • Gayle says

      Thanks so much for the pumpkin love and pin, Danielle! And I agree, food is definitely better when it’s bite-sized!

      Reply

    • Gayle says

      Thanks, Kathy! I plan on sharing a lot of my favorite pumpkin recipes, it’s just too delicious not to! 🙂

      Reply

  31. Ashley says

    Well considering I am just getting started with pumpkin in my kitchen I am definitely not sick of it!! Keep em’ coming! I love making cookie cups – these are so fun!

    Reply

  33. Isadora @ She Likes Food says

    Umm, yes please!! That whipped pumpkin looks amazing, I think I could just eat that by itself! I haven’t made nearly enough pumpkin dessert recipes yet, but you are inspiring me to get back in the kitchen and crank some out! I want a few of these right now!

    Reply

    • Gayle says

      The whipped pumpkin is definitely addicting, Izzy! I usually use it as a dip, so the whole bowl is gone in no time! 🙂 Thanks so much for the kind words!

      Reply

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