Caramel 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
Scale
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
Find it online: https://dinewithlily.com/caramel-pumpkin-cookie-cups-recipe/
