Pumpkin Pie Cookie Cups

If you’re a pumpkin and a cookie fan like me, you’re gonna love these Pumpkin Pie Cookie Cups. Sugar cookie cups are filled with homemade pumpkin pie filling!

Pumpkin Pie Cookie Cups

What’s better than a house that smells like baked cookies? A house that smells like baked cookies and pumpkin pie. And that’s exactly what my house smelled like when I made these Pumpkin Pie Cookie Cups. This recipe kind of just came to me on a whim. I was trying to decide on what to bake this past weekend and for some reason, something like this popped into my head. Pumpkin Pie and cookies, I guess it was just meant to be!

Pumpkin Pie Cookie Cups

Pumpkin Pie Cookie Cups

These little gems were pretty much a hit with everyone. Ken liked them. The people at work liked them. I liked them. Trust me. If you make these for your family/friends/co-workers, they won’t be able to thank you enough. They may volunteer for you to be the resident baker but hey, there’s nothing wrong with that, right?!

These were pretty simple to make. I had a box of Krusteaz Bakery Style Sugar Cookie Mix that I used for the base and for the pumpkin pie filling, I just used the recipe on the back of a can of Libby’s canned pumpkin. However, I used heavy cream rather than evaporated milk in my pie filling. Here’s a little secret: use heavy cream rather than evaporated milk if you don’t have any evaporated milk on hand. Or, like in my case, use it if you only have one can of evaporated milk left and you need that can for the macaroni and cheese you are making later! So let’s get to that recipe now, shall we? Enjoy!

Pumpkin Pie Cookie Cups
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 12
Ingredients
  • 1 box Krusteaz Bakery Style Sugar Cookie Mix plus ingredients listed on the package
  • ¼C + 2tbsp granulated white sugar
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • 1 large egg
  • ¾ C heavy cream
  • ½ of a 15oz can pumpkin puree (NOT pumpkin pie filling)
  • Whipped cream and ground nutmeg for topping
Instructions
  1. Preheat oven to 375.
  2. Prepare the cookie dough according to package instructions. Press into the cups of a mini muffin pan.
  3. Prepare the Pumpkin Pie Filling. Mix the sugar, salt, cinnamon, ginger and cloves in a small bowl. In another bowl, beat the eggs. Mix the pumpkin puree and the sugar mixture into the eggs and then stir in the heavy cream.
  4. Gently pour the pumpkin pie filling into the cookie cups. I put mine in a small glass measuring jar with a lip and used that to pour in the filling.
  5. Bake at 375 for 20-25 minutes. If the cookie crust starts to brown too much, loosly cover the mini muffin pan with aluminum foil. After baking for about 20 minutes, use the toothpick method to see if the pie filling is fully cooked.
  6. Allow to cool completely before serving.
  7. Serve with whipped cream and a sprinkle of nutmeg
Nutrition Information
Serving size: 2 cookie cups

 

 

Pumpkin Pie Cookie Cups

  • What is your favorite Thanksgiving dessert?
  • Do you like pumpkin pie?
  • What is your favorite type of pie?
  • What is your favorite type of cookie?

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Pumpkin Snickerdoode Blondies with Nutella Cream Cheese Frosting www.thisgalcooks.com #blondies #pumpkin #snickerdoodle

Pumpkin Snickerdoodle Blondies

Pumpkin Cookie Bars with Butterscotch Chip Streusel from This Gal Cooks

Pumpkin Cooke Bars with Butterscotch Chip Streusel

 

 

Comments

  1. says

    Julie…love these! I love pumpkin pie, I love sugar cookies and I love, love, love perfect little desserts like these. They look so beautiful! Thanks for sharing your recipe – pinning (that kinda goes without saying but I tell you anyway!) and buffering! Hope you are having a good day!

  2. says

    These would be a great addition to a Thanksgiving table. Lots of small desserts would be so much fun! Then you wouldn’t have to choose between apple OR pumpkin OR pecan OR cake OR whatever else might be offered– you could have a small bit of each! Great job, Julie!

    • says

      I love the idea of having a lot of little small desserts for the holidays! It’s like an after dinner appetizer party. YES! Thanks so much for stopping by, Holly!

  3. brandy mckinney says

    How much is a half can of oinking puree? It comes in different sized cans. Which size are you referring to?

  4. says

    Pumpkin pie was certainly my favorite back in the day, and it still would be but I cannot eat wheat, dairy, gluten, sugar, soy & nuts :( I will just fantasize and look at your food photos! LOL!

    • says

      OH NO! I don’t know what I would do if I couldn’t eat any of those items. I mean, obviously I would deal with it but I would be oh so sad. :P I’ve tried cutting out wheat and dairy but I always go back to it. I really should cut out anything with high lactose but right now, I just pop a lactaid pill when I eat that stuff.

  5. Stacey says

    Quick question…step one says to preheat oven to 375 but then step 5 says to bake at 350….am I missing something? Looking forward to making these this thanksgiving!

  6. Lainey says

    Hello,

    I submitted this question already but not sure it went through. Thanks for the recipe and inspiration to bake. I’m confused on how much sugar to add based on how it’s written -” 1/4 + 2tbsp granulated white sugar”. Does this mean 1/4 cup of sugar?

    -Lainey

    • says

      Hi Lainey,
      I don’t recall seeing this question so I apologize for not getting back to you! It’s 1/4C plus 2tbsp of granulated sugar. Let me know if you have any other questions. Thank you so much for stopping by. I hope you enjoy these treats. :)

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