Caramel Pumpkin Cookie Cups Recipe
Introduction
These Caramel Pumpkin Cookie Cups are a delightful and easy-to-make treat perfect for fall or any time you crave a sweet, seasonal dessert. With just a few simple ingredients and minimal effort, you can create adorable cookie cups filled with pumpkin and topped with whipped cream and caramel sauce.
Ingredients
- Cooking spray
- 1 package sugar cookie dough
- 1 can pumpkin puree
- Whipped topping
- Caramel syrup
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
- Step 2: Roll the sugar cookie dough into small balls, placing one ball into each muffin cup.
- Step 3: Bake the cookie dough balls for 10 minutes. Immediately after removing from the oven, press down in the center of each cookie ball using a pastry tamper or the bottom of a shot glass to form a cup shape. Spray the tamper or glass with cooking spray as needed to prevent sticking.
- Step 4: Let the cookie cups cool completely in the pan.
- Step 5: Once cooled, spoon canned pumpkin puree into each cookie cup.
- Step 6: Top each filled cookie cup with whipped topping and drizzle caramel syrup over the top before serving.
Tips & Variations
- If desired, add a sprinkle of cinnamon or pumpkin pie spice to the canned pumpkin for extra flavor.
- Use homemade cookie dough or pumpkin puree for a more personalized dessert.
- Substitute caramel syrup with chocolate sauce or maple syrup for a different twist.
Storage
Store the assembled cookie cups in an airtight container in the refrigerator for up to 3 days. For best texture, add whipped topping and caramel drizzle just before serving. Leftover cookie cups without filling can be stored at room temperature for 2–3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cookie dough for this recipe?
Yes, sugar cookie dough works best for this recipe due to its mild sweetness and texture, but other types like gingerbread or shortbread can be used for a different flavor.
Do I need to refrigerate the pumpkin-filled cookie cups?
Yes, since the filling contains pumpkin puree and whipped topping, it’s best to keep them refrigerated to maintain freshness and prevent spoilage.
PrintCaramel Pumpkin Cookie Cups Recipe
This Caramel Pumpkin Cookie Cup recipe is a delightful and easy-to-make fall treat featuring sugar cookie cups filled with creamy canned pumpkin, topped with whipped cream and a drizzle of caramel sauce. Perfect for quick festive desserts or party snacks, these cookie cups combine a crisp, buttery base with smooth pumpkin flavor and sweet caramel accents.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 mini cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Cups
- Cooking spray, as needed
- 1 package sugar cookie dough (about 16 oz)
Filling and Topping
- 1 can (15 oz) pumpkin puree, canned
- Whipped topping, for garnish
- Caramel syrup, for drizzling
Instructions
- Prepare the muffin tin: Preheat your oven to 375°F (190°C). Lightly spray a 24-count mini muffin pan with cooking spray to prevent sticking.
- Form cookie cups: Roll the sugar cookie dough into small balls, about 1 to 1.5 tablespoons each. Place one ball into each cup of the prepared mini muffin pan.
- Bake the cookie cups: Bake the dough balls in the preheated oven for 10 minutes until lightly golden.
- Shape the cookie cups: Immediately after removing from the oven, press down the center of each cookie ball using a pastry tamper or the bottom of a shot glass to form a cup shape. Lightly spray the tamper or glass with cooking spray as needed to prevent sticking.
- Cool the cookie cups: Allow the shaped cookie cups to cool completely in the muffin pan to set their shape firmly.
- Fill the cups: Spoon canned pumpkin puree into each cooled cookie cup gently, filling just below the rim.
- Garnish and serve: Top each filled cookie cup with a dollop of whipped topping and drizzle caramel syrup over the top for a sweet finish. Serve immediately or chill slightly before serving.
Notes
- Using mini muffin pans ensures the perfect bite-sized cookie cups.
- Spraying the tamper or glass prevents dough sticking when shaping.
- Allow cookie cups to cool completely, so they keep their shape when filled.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg on the pumpkin filling.
- Store any leftover cookie cups in an airtight container for up to 2 days.
Keywords: caramel pumpkin cookie cups, fall dessert, mini pumpkin cookies, sugar cookie cups, easy autumn treats
