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–+ servings
Sugar Cookie Pumpkin Pie Cups

Sugar Cookie Pumpkin Pie Cups

Joe Williams
Today, I’m thrilled to share a delicious, easy-to-make recipe that’s perfect for any occasion. 
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Prep Time 40 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 36 Servings
Calories 110 kcal

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

Calories: 110kcal
Keyword Sugar Cookie Pumpkin Pie Cups
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