Name: Pumpkin Pie Cookie Cups: 12 Irresistible Fall Treats
Prep time: 20 min
Cook time: 39 min
Total time: 59 min
Cuisine: American
Ingredients: 1 ½ cups brown sugar cookie dough; ½ cup pumpkin puree; ¼ cup brown sugar; 1 large egg; ⅓ cup evaporated milk; 1 teaspoon pumpkin pie spice; ½ teaspoon vanilla extract; Pinch of salt; ½ cup whipped cream or topping of choice; ½ teaspoon ground cinnamon (optional for garnish)

Jump to Recipe

Pumpkin Pie Cookie Cups are the perfect fall treat that combines the delightful flavors of pumpkin and spice in a chewy cookie form. These adorable cookie cups feature a soft brown sugar base filled with creamy pumpkin filling, topped with whipped cream and a sprinkle of cinnamon. They’re not only a feast for the eyes but also a delicious addition to holiday gatherings, bake sales, or even a cozy night in. Whether you’re making them for a festive occasion or just to satisfy your sweet tooth, these treats are sure to impress!

Why You’ll Love This Pumpkin Pie Cookie

There are countless reasons to adore this Pumpkin Pie Cookie recipe! Firstly, they’re incredibly easy to make, making them perfect for any baker. Secondly, these cookies capture all the flavors of traditional pumpkin pie in a fun, bite-sized form. The combination of chewy and creamy textures will delight your taste buds. Additionally, this recipe is versatile; you can easily adapt it to include chocolate chips or a gluten-free option. They’re also a fantastic way to celebrate the autumn season, making them a must-try fall flavored cookie. With a prep time of just 20 minutes, these are quick enough for any occasion!

Ingredients for Pumpkin Pie Cookie

Gather these items:

1 ½ cups brown sugar cookie dough
½ cup pumpkin puree
¼ cup brown sugar
1 large egg
⅓ cup evaporated milk
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Pinch of salt
½ cup whipped cream or topping of choice
½ teaspoon ground cinnamon (optional for garnish)

How to Make Pumpkin Pie Cookie Step-by-Step

Step 1: Preheat oven to 350°F (175°C) and grease a mini muffin tin generously.
Step 2: Roll cookie dough into 1-inch balls and press into muffin tin wells, creating space in the center.
Step 3: Bake cookie cups for 10–12 minutes until golden.
Step 4: Remove from oven and immediately press the centers down again to form wells. Let cool slightly.
Step 5: In a bowl, whisk pumpkin puree, brown sugar, egg, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
Step 6: Spoon or pipe filling into cookie cups, nearly to the top.
Step 7: Return to oven and bake for another 10–12 minutes until filling is set.
Step 8: Let cool in the tin for 15 minutes, then transfer to wire rack to cool completely.
Step 9: Once cooled, top with whipped cream and a sprinkle of cinnamon.
Step 10: Serve or refrigerate until ready to enjoy!

Pro Tips for the Perfect Pumpkin Pie Cookie

Keep these in mind:

These cookies are great for holiday gatherings.
Can be made ahead and stored in the refrigerator.
Adjust spice levels to taste.
For a creamier filling, consider using a Pumpkin Pie Cookie Recipe with Cream Cheese.
If you’re looking for vegan options, substitute the egg and evaporated milk with plant-based alternatives.

Best Ways to Serve Pumpkin Pie Cookie

These delicious cookies can be served in various ways. Pair them with a hot cup of coffee or tea for a cozy afternoon treat. You can also present them at a dessert table during holiday parties, alongside other autumn cookies like pumpkin spice cookies. For an extra indulgence, try serving them with a scoop of vanilla ice cream on top!

Pumpkin Pie Cookie Cups: 12 Irresistible Fall Treats - Pumpkin Pie Cookie - additional detail

How to Store and Reheat Pumpkin Pie Cookie

These cookies can be stored in an airtight container in the refrigerator for up to five days. If you want to enjoy them warm, simply pop them in the microwave for 10-15 seconds before serving. This is the perfect way to meal prep for gatherings or enjoy a sweet treat at your convenience!

Frequently Asked Questions About Pumpkin Pie Cookie

What is a pumpkin pie cookie?

A Pumpkin Pie Cookie is a delightful dessert that combines the flavors of pumpkin pie with a chewy cookie base, often filled with a creamy pumpkin filling. It’s a perfect fall treat!

Can I make Pumpkin Pie Cookie ahead of time?

Yes! Pumpkin Pie Cookies can be made ahead of time and stored in the refrigerator for several days, making them ideal for holiday preparations.

How do I avoid common mistakes with Pumpkin Pie Cookie?

To avoid common mistakes, ensure you don’t overbake the cookie cups and check that the filling is set but not overly firm. Following the provided instructions carefully will help you achieve the best results!

Variations of Pumpkin Pie Cookie You Can Try

There are numerous variations you can explore to customize your Pumpkin Pie Cookie. Consider making Gluten-Free Pumpkin Pie Cookies by using gluten-free flour, or create Mini Pumpkin Pie Cookies for bite-sized delights. For a chocolatey twist, try adding Pumpkin Pie Cookie with Chocolate Chips. Each variation brings a unique flair to this classic fall treat!

Pumpkin Pie Cookie Cups: 12 Irresistible Fall Treats

Author: Jannet Lisa
Total Time: 59 minutes
Yield: 12 cookie cups 1x
Diet: Vegetarian

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Description

These Pumpkin Pie Cookie Cups are a chewy brown sugar cookie with a creamy pumpkin filling, topped with whipped cream and cinnamon. Perfect for holiday parties or quick treats.

Instructions

Preheat oven to 350°F (175°C) and grease a mini muffin tin generously.
Roll cookie dough into 1-inch balls and press into muffin tin wells, creating space in the center.
Bake cookie cups for 10–12 minutes until golden.
Remove from oven and immediately press the centers down again to form wells. Let cool slightly.
In a bowl, whisk pumpkin puree, brown sugar, egg, evaporated milk, pumpkin pie spice, vanilla, and salt until smooth.
Spoon or pipe filling into cookie cups, nearly to the top.
Return to oven and bake for another 10–12 minutes until filling is set.
Let cool in the tin for 15 minutes, then transfer to wire rack to cool completely.
Once cooled, top with whipped cream and a sprinkle of cinnamon.
Serve or refrigerate until ready to enjoy!