Sugar Cookie Pumpkin Pie Cups – Culinary Chase
Oh, have we got a treat for you! Before we dive into our scrumptious sugar cookie pumpkin pie cups recipe, let’s chat about what you can pair with this delightful dessert. Imagine serving these cups with a warm cup of spiced chai or a cold scoop of vanilla bean ice cream.
If you’re a coffee enthusiast, a creamy latte would perfectly complement the sweet and spiced flavors of the pumpkin filling. Now, with your taste buds tingling, let’s get into the story behind our sugar cookie pumpkin pie cups.
Today, I’m thrilled to share a delicious, easy-to-make recipe that’s perfect for any occasion. Whether you’re looking for a delightful dessert to finish off a hearty meal or a unique treat to surprise your friends, sugar cookie pumpkin pie cups have got you covered. These little dessert cups combine the soft, chewy texture of sugar cookies with a creamy, spiced pumpkin filling. Let’s dive in and learn more about this delectable dessert!
What Are Sugar Cookie Pumpkin Pie Cups?
Imagine this: a sugar cookie base that’s chewy yet firm enough to hold a creamy pumpkin filling. The pumpkin filling is made from pure pumpkin, cream cheese, and flavored with maple syrup and pumpkin pie spice. Each bite is a harmonious dance of sweetness and spice. Intrigued? You should be!
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How Do They Taste?
These sugar cookie pumpkin pie cups taste like fall in a bite! The sugar cookie bottom gives a sweet, buttery base, while the pumpkin filling provides a smooth, rich contrast with a kick of spices. The subtle tang from the cream cheese frosting on top rounds out the flavors, making each bite a blissful experience.
Why You’ll Love This Recipe
First, the versatility is incredible. You can serve them warm or cold, making them perfect for any season. They are also great for parties, family gatherings, or even a night in. Plus, they are kid-approved and can be made ahead of time. What’s not to love?
Ingredients
Cookie Base
- 1 pouch (17.5 oz) Betty Crocker™ Sweet Sugar Cookie Mix
- Butter and egg as specified on the cookie mix package
Pumpkin Filling
- 4 oz cream cheese, thoroughly softened
- ¼ cup granulated sugar
- ½ cup pure pumpkin (not pumpkin pie filling)
- 1 tablespoon maple syrup
- ¾ teaspoon pumpkin pie spice
Topping
- A pinch of sea salt
- ½ cup Betty Crocker™ Rich & Creamy cream cheese frosting
Step-by-Step Directions
Let’s break it down step by step!
Step 1: Prepare the Cookie Dough
Follow the instructions on the Betty Crocker™ Sweet Sugar Cookie Mix package to make the dough. Don’t overmix it; we want it just right for a soft, chewy texture.
Step 2: Create the Cookie Cups
Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and press it into the bottom and sides of a mini muffin tin to form a cup shape. Ensure you grease the muffin tin well to prevent sticking.
Step 3: Bake the Cookie Cups
Bake for about 8-10 minutes, or until they are golden brown but not hard. The centers may look slightly under-baked. Don’t worry; they will set as they cool. Let them sit in the tin for about 10 minutes before gently removing them.
Step 4: Prepare the Pumpkin Filling
In a mixing bowl, combine the softened cream cheese, granulated sugar, pure pumpkin, maple syrup, and pumpkin pie spice. Use a hand mixer to ensure the mixture is smooth and creamy.
Step 5: Fill the Cookie Cups
Once the cookie cups have cooled, spoon in the pumpkin filling until each cup is generously filled.
Step 6: Make the Frosting Topping
Take your Betty Crocker™ Rich & Creamy cream cheese frosting and mix in a pinch of sea salt. Add a dollop on top of each pumpkin-filled cookie cup for that extra creamy punch.
Step 7: Chill and Serve
For best results, refrigerate the cups for at least an hour so the flavors meld together beautifully. Serve chilled with your favorite beverage.
Tips on Making Sugar Cookie Pumpkin Pie Cups
- Use Room Temperature Ingredients: This makes sure everything mixes smoothly and ensures even cooking.
- Do Not Overfill: When creating the cookie cups, be careful not to overfill the muffin tin as the dough will expand when baking.
- Cool Before Filling: Let the cookie cups cool completely before adding the pumpkin mixture to prevent them from becoming soggy.
- Pumpkin Puree Only: Make sure you use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Adjust Sweetness: Feel free to adjust the sugar in the pumpkin filling to suit your taste. A little more or a little less won’t hurt.
Nutrition Information
How Do You Store Sugar Cookie Pumpkin Pie Cups?
Storage couldn’t be simpler. Place them in an airtight container and refrigerate. They should stay fresh for up to four days. If you want to make a large batch ahead of time, these cups also freeze well. Wrap them individually in plastic wrap and store them in a freezer-safe container for up to a month. Thaw them overnight in the refrigerator before serving.
What Other Substitutes Can You Use?
If you’re missing certain ingredients or just want to try something new, here are some alternatives:
Use Almond Flour: Swap out regular flour with almond flour in the cookie mix for a nutty flavor and gluten-free option.
Maple Syrup to Honey: If you’re out of maple syrup, honey will do the trick just as well, adding a different but equally delicious sweetness.
Greek Yogurt for Cream Cheese: A healthier twist can be achieved by using Greek yogurt instead of cream cheese in the pumpkin filling. It provides a tangy flavor and more protein.
Coconut Sugar: For a different sweetness, replace granulated sugar with coconut sugar. It has a lower glycemic index and adds a caramel-like flavor.
Spice it Up: If you want a bolder flavor, add a tiny bit of ginger or cloves to the pumpkin pie spice mixture.
Sugar Cookie Pumpkin Pie Cups
Equipment
- Mini muffin tin
- Mixing bowl
Ingredients
Cookie Base
- Butter and egg specified on the cookie mix package
- 1 pouch 17.5 oz Betty Crocker™ Sweet Sugar Cookie Mix
Pumpkin Filling
- 4 oz cream cheese thoroughly softened
- ¼ cup granulated sugar
- ½ cup pure pumpkin not pumpkin pie filling
- 1 tablespoon maple syrup
- ¾ teaspoon pumpkin pie spice
Topping
- A pinch of sea salt
- ½ cup Betty Crocker™ Rich & Creamy cream cheese frosting
Instructions
Step 1: Prepare the Cookie Dough
- Follow the instructions on the Betty Crocker™ Sweet Sugar Cookie Mix package to make the dough. Don’t overmix it; we want it just right for a soft, chewy texture.
Step 2: Create the Cookie Cups
- Preheat your oven to 350°F (175°C). Take a tablespoon of cookie dough and press it into the bottom and sides of a mini muffin tin to form a cup shape. Ensure you grease the muffin tin well to prevent sticking.
Step 3: Bake the Cookie Cups
- Bake for about 8-10 minutes, or until they are golden brown but not hard. The centers may look slightly under-baked. Don’t worry; they will set as they cool. Let them sit in the tin for about 10 minutes before gently removing them.
Step 4: Prepare the Pumpkin Filling
- In a mixing bowl, combine the softened cream cheese, granulated sugar, pure pumpkin, maple syrup, and pumpkin pie spice. Use a hand mixer to ensure the mixture is smooth and creamy.
Step 5: Fill the Cookie Cups
- Once the cookie cups have cooled, spoon in the pumpkin filling until each cup is generously filled.
Step 6: Make the Frosting Topping
- Take your Betty Crocker™ Rich & Creamy cream cheese frosting and mix in a pinch of sea salt. Add a dollop on top of each pumpkin-filled cookie cup for that extra creamy punch.
Step 7: Chill and Serve
- For best results, refrigerate the cups for at least an hour so the flavors meld together beautifully. Serve chilled with your favorite beverage.
Notes
- Use Room Temperature Ingredients: This makes sure everything mixes smoothly and ensures even cooking.
- Do Not Overfill: When creating the cookie cups, be careful not to overfill the muffin tin as the dough will expand when baking.
- Cool Before Filling: Let the cookie cups cool completely before adding the pumpkin mixture to prevent them from becoming soggy.
- Pumpkin Puree Only: Make sure you use pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Adjust Sweetness: Feel free to adjust the sugar in the pumpkin filling to suit your taste. A little more or a little less won’t hurt.
Nutrition
Frequently Asked Questions
Can I Make Them Vegan?
Yes! Use a vegan sugar cookie mix and replace the cream cheese with a dairy-free alternative like cashew cheese or tofutti. Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as an egg replacer.
Can I Use Fresh Pumpkin?
Absolutely! You’ll need to puree it well. Fresh pumpkin can add a unique texture and taste that’s slightly different from canned.
Can These Be Made Gluten-Free?
Certainly. Just use a gluten-free sugar cookie mix and ensure all other components are certified gluten-free.
Is There a Way to Reduce the Sugar Content?
Yes. Substitute granulated sugar with a natural sweetener like Stevia or use less sugar. Keep in mind this might affect the texture and overall sweetness.
What Drink Pairs Well with These Cups?
This dessert pairs excellently with a cream-based latte, spiced chai tea, or a glass of milk. Any beverage with a smooth, milky base will complement these cups wonderfully.
Can I Add Nuts or Chocolate?
Why not? Adding some finely chopped pecans or a sprinkle of mini chocolate chips can add a fun, crunchy texture and flavor.
Conclusion
So there you have it, folks! Sugar cookie pumpkin pie cups are a delight to make and even more fun to eat. Whether you’re hosting a gathering or simply craving something sweet, these little cups are sure to impress. Follow the steps, play around with the tips, and most importantly, have fun in the kitchen. Happy baking!