Go Back

Dianne's Pumpkin Cookie Cups

These delightful Pumpkin Cookie Cups combine a tender, spiced cookie base with a lusciously creamy, spiced pumpkin cream cheese filling. They're like a tiny pumpkin pie and a soft cookie in one, perfect for fall gatherings, gifts, or a cozy weeknight treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings: 32 cookie cups
Course: Baking, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Cups
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground nutmeg Optional
  • 0.5 cup unsalted butter softened
  • 1 cup white sugar
  • 1 egg
  • 2 tablespoons milk
For the Pumpkin Filling
  • 1 (3 ounce) package cream cheese softened
  • 1 cup confectioners' sugar for the cream cheese mixture
  • 0.33 cup pumpkin puree not pumpkin pie filling
  • 2.75 cups confectioners' sugar for the pumpkin mixture
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground nutmeg Optional
  • 0.25 teaspoon ground ginger
  • 1 pinch ground cloves

Equipment

  • Miniature Muffin Tin (32 cups)
  • medium bowl
  • Large Mixing Bowl
  • Electric mixer
  • Rounded Teaspoon Measure
  • Wire rack
  • Piping Bag with Star Tip (optional)

Method
 

  1. Step 1: Prep Your Oven & Muffin Tin: Preheat your oven to 400°F (200°C). Grease 32 cups of a miniature muffin tin generously with baking spray, butter, or shortening.
  2. Step 2: Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, salt, and the optional ¼ teaspoon of ground nutmeg.
  3. Step 3: Cream Wet Ingredients: In a separate, larger mixing bowl, use an electric mixer to cream together the softened unsalted butter and 1 cup of white sugar until smooth and light. Beat in the egg and milk until well combined and fluffy.
  4. Step 4: Mix Dough: Reduce mixer speed to low. Gradually beat in the dry flour mixture until the dough just comes together. Avoid overmixing.
  5. Step 5: Form the Cookie Balls: Pinch off tablespoonfuls of dough, roll each portion into a ball, and gently place into the greased mini muffin cups.
  6. Step 6: Bake the Cups: Bake in the preheated oven for 8 to 10 minutes, or until the edges begin to turn golden brown.
  7. Step 7: Create the "Cup": Remove from the oven and let stand in the pan for 1 minute. Using the back of a rounded teaspoon measure, gently press a small depression into the top of each warm cookie to create a well for the filling.
  8. Step 8: Cool Completely: Let the cookies cool for another 5 minutes in the pan, then gently twist and lift each cookie out. Transfer to a wire rack to cool completely before filling.
  9. Step 9: Whip the Cream Cheese: While cookies cool, in a clean bowl, beat the softened cream cheese with 1 cup of confectioners' sugar using your electric mixer until smooth and lump-free.
  10. Step 10: Add Pumpkin Puree: Slowly beat in the pumpkin puree until thoroughly combined and consistently orange in color.
  11. Step 11: Sweeten and Thicken: Gradually beat in the remaining 2 ¾ cups of confectioners' sugar until fully incorporated and the filling is thick and creamy.
  12. Step 12: Spice it Up: Stir in the ground cinnamon, ¼ teaspoon ground nutmeg (if using), ¼ teaspoon ground ginger, and the pinch of ground cloves until all spices are evenly distributed.
  13. Step 13: Fill the Cups: Once cookie cups are completely cool, spoon or pipe the pumpkin mixture into each one. Garnish as desired and serve immediately.

Notes

Substitutions & Additions: Feel free to adjust the spices (allspice or cardamom are good options). Stir mini chocolate chips into the cookie dough or drizzle melted chocolate over the finished cups. A sprinkle of finely chopped pecans or walnuts on top of the filling adds texture. A tiny splash of vanilla or almond extract can enhance flavors. While full-fat cream cheese is recommended, reduced-fat can be used for a slightly less rich filling.
Tips for Success: Ensure butter and cream cheese are at room temperature for smooth mixing. Don't overmix the cookie dough to keep cookies tender. Measure flour correctly by spooning into the cup and leveling. Grease muffin tins generously. Press indentations while cookies are still warm and pliable (after 1 minute out of the oven). Cool cookie cups completely before adding the filling to prevent melting.
How to Store: Store Dianne's Pumpkin Cookie Cups in an airtight container in the refrigerator for 3-4 days due to the cream cheese filling. For best flavor and texture, take them out 15-20 minutes before serving to allow the cookie to soften and the filling to lose its chill. You can bake and freeze unfilled cookie cups for up to 1 month; thaw at room temperature, then make and add fresh filling. Freezing with the cream cheese filling is not recommended as the texture may change upon thawing.
FAQs: Use pure pumpkin puree, not pumpkin pie filling, to maintain balance. If cookie cups stick, ensure generous greasing and adequate cooling time in the tin before removal. This recipe is designed for mini cups; adjusting for full-sized muffin cups would require changes in baking time and dough amount.