The Cutest Pumpkin Pie Sugar Cookie Cups for Fall
Ready to spice up your fall baking? These Pumpkin Pie Sugar Cookie Cups are about to become your new autumn-atic favorite! With the help of premade sugar cookie dough, a dreamy pumpkin pie filling, and a swirl of whipped cream on top, you’ll have a dessert that’s easy as (pumpkin) pie and twice as cute. Perfect for parties, potlucks, or just satisfying your sweet tooth after a long day of leaf peeping. Trust me—these little cups are un-gourd-gettable and will have everyone asking for your secret recipe!
Why these cookies are so great:
- They use premade cookie dough and canned pumpkin, so they’re super quick and easy to whip up.
- Double or triple the recipe for a crowd – making them perfect for Thanksgiving or Christmas dessert, fall parties and potlucks, or even bake sales!
- Make them ahead of time (if you’re sure that you and your family won’t eat them all before the event!)
Pumpkin Pie Sugar Cookies
Makes 12 cookies
Prep time: 10 minutes / Cook time: 25 minutes
Ingredients
- 1 24-count package sugar cookie dough
- 1 cup pumpkin puree
- 1 egg
- 1/3 cup sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- Pinch of salt
- Canned Whipped Cream for decorating
Instructions
Preheat the oven to 350 degrees and grease a muffin pan with nonstick cooking spray. Cut a piece of parchment paper into strips and lay one strip in each cup.
Squeeze two sugar cookies together, then place the cookie dough ball in the prepared muffin pan. Place the pan in the oven for 10 minutes.
While the cookies are baking, whisk together the pumpkin, egg, sweetened condensed milk, pumpkin spice, and salt.
Remove the pan from the oven and use a tart tamper to press a well into each cookie.
Fill each cookie with the pumpkin mixture and return to the oven to bake for 10 to 15 minutes, until the center of the pumpkin pie filling is set.
Allow the cookies to cool completely in the pan before serving.
Garnish outside edge of cookies with canned whipped cream (if desired) right before serving.
FAQ
Can I use homemade sugar cookie dough instead of premade?
Absolutely! If you have a favorite homemade sugar cookie dough recipe, feel free to use it. Just make sure to chill the dough before shaping it into cups for best results.
Is canned pumpkin puree the same as pumpkin pie filling?
No, canned pumpkin puree is pure pumpkin without added spices or sugar, while pumpkin pie filling is already sweetened and spiced. For this recipe, be sure to use plain pumpkin puree so you can control the sweetness and flavor.
Can I make these cookie cups ahead of time?
Yes! You can bake the cookie cups and fill them with pumpkin filling a day in advance. Just store them in an airtight container in the fridge and add whipped cream right before serving.
Can I freeze the pumpkin pie sugar cookie cups?
You can freeze the unfilled cookie cups for up to 2 months. For best taste and texture, wait to add the pumpkin filling and whipped cream until after thawing.
