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.
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!
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!
- 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.
- 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!
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!
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!
- Chocolate Covered Pound Cake Bites
- Whipped Pumpkin Pie Bites
- Cherry Pie Bites
- Brownie Bites with Nutella Frosting
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!
Whipped Pumpkin Cookie Cups
- 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
- 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.