Go Back
–+ servings

Whipped Pumpkin Cookie Cups

Print Recipe
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
Author Gayle

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.