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.
Ingredients
Scale
- 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)
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!
Notes
- These cookies are great for holiday gatherings.
- Can be made ahead and stored in the refrigerator.
- Adjust spice levels to taste.
- Prep Time: 20 minutes
- Cook Time: 39 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Pie Cookie, Pumpkin Dessert, Fall Treat