Pumpkin Pie Heaven in little! Pumpkin Cream Pie Cookie Cups include a graham cracker exterior and a pumpkin spice pudding cookie within. Pumpkin mousse with fresh whipped cream on top.
I’m becoming more and more enthusiastic as October approaches. September has literally FLEW BY. continue weekend was so hectic that I awoke wanting Sunday might continue forever. If it had, I would have devoured the whole batch of these Pumpkin Cream Pie Cookie Cups.
I FOUND PUMPKIN SPICE PUDDING MIX. I’ve been looking for someone for weeks. I can only seem to locate it at Walmart, so I’ve been going there about once a week against my better judgment in pursuit of the pudding. I’ve had a lengthy list of sweets on my mind since I discovered it.
Several folks have messaged me to report they can’t locate pumpkin spice pudding. As an alternative, you may use vanilla pudding and add 1-2 teaspoons pumpkin pie spice and 1 teaspoon cinnamon.
These Pumpkin Cream Pie Cookie Cups are inspired by my coconut version from a few months ago. The coconut filling was just delicious. The pumpkin variant is no exception.
These cookies begin with a graham cracker crust, which is difficult to see in the images. Do you generally use a graham cracker crust for your pumpkin pies? I only do that when I’m cooking a non-traditional pumpkin pie. It is then topped with a pumpkin spice pudding biscuit. Finally, it is topped with fresh whipped cream and stuffed with a pumpkin spice mouse.
I used a medium cookie scoop for this recipe. It was just the right size for these cookie cups. Now that I have a deep dish mini muffin plate, I can create these deep dish cookies. As a result, I was able to utilize one whole scoop of cookie dough. If you have a standard sized mini muffin tin, I would cut the graham cracker shell and the batter in half.
Pumpkin spice pudding and handmade whipped cream are used to make the mousse. If you don’t want to make the whipped cream, you can use Cool Whip instead, but it’s well worth the additional few minutes to create a batch. Plus, this recipe is topped with fresh whipped cream, so prepare half a batch for the mousse and store the other half for the topping.
These cookie cups must be refrigerated after adding the mousse and whipped cream. You’ll also note that I used half the quantity of milk called for in the recipe. This keeps it thicker, which results in a better mousse!
Now get to the kitchen and make these STAT!
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If you like no-bake recipes, check out my cookbook, No-Bake Treats!
Pumpkin spice pudding cups on a graham cracker base. Pumpkin spice mousse and fresh whipped cream fill the cup.
- 1/2 cup unsalted butter, softened
- 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 pkg Instant pumpkin spice pudding (3.4 oz)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (optional)
For the crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter
For the mousse
- 1 1/2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 6 tablespoons instant pumpkin spice pudding mix
- 3/4 cups milk
- Preheat the oven to 350 degrees Fahrenheit. Use cookie spray or Crisco to grease a tiny muffin tray.
- Allow approximately 30 minutes for the butter to get to room temperature. In a stand mixer, cream together the butter and sugar on medium speed until light and fluffy.
- Mix in the egg and vanilla essence. Mix in the butter and sugar until well combined.
- Combine the flour, dry pudding mix, baking powder, salt, cinnamon, and pumpkin pie spice in a medium mixing basin. To blend, stir everything together. Place aside.
- Slowly incorporate the dry ingredients into the batter and mix on low speed until dough forms. If the dough is too dry, add 1 tablespoon of milk. Set aside the dough.
- Grind the graham crackers into a fine crumb in a food processor.
- Melt the butter in a microwave-safe bowl. Stir up melted butter and graham cracker crumbs until no dry crumbs remain.
- 1 tablespoon graham crackers should be placed in the bottom of each small muffin tin. Use a spoon or tart shaper to press down.
- Place 1-1.5 teaspoons of dough on top of the graham crackers in a prepared small muffin tin. Bake for 12-14 minutes @ 350°F.
- Remove the cookies from the oven and set aside for at least 5 minutes to cool. Gently press down the center of the cookies with a tart shaper or the back of a spoon. Allow the pan to cool for another 30 minutes. It may be necessary to run a knife over the edge of the cookies to assist them loosen off the pan. Allow to cool fully.
- Freeze the bowl and whisk for 15 minutes, or until totally cold. Whip heavy cream for several minutes on medium-high speed until it is frothy.
- Mix in the powdered sugar on medium high until stiff peaks form. Chill the whipped cream.
- Mix together the instant pumpkin spice pudding mix and the milk. Whisk until the powder is completely dissolved. Refrigerate the pudding until it is stiff.
- Fold 1 cup of the whipped cream into the pudding until well combined. Mixing too aggressively can deflate the whipped cream. Refrigerate until ready to assemble the cookies.
- To make the cookies, place the pumpkin mouse in a Ziploc bag. Remove the tip of the bag and carefully spoon the mousse into the center of the cookie cup. Divide the mixture among the cookie cups.
- Finish with a dab of the remaining whipped cream.
- After adding the mousse, the cookies must be chilled in an airtight container.
Notes: After adding the mousse, the cookies must be chilled. You may substitute vanilla pudding with pumpkin spice pudding by adding 1-2 teaspoons of pumpkin pie spice and 1 teaspoon of cinnamon.
Recipes from my friends:
Pumpkin Pie Tacos from Laurens Latest
Pumpkin Snickerdoodles from High Heels and Grills
Pumpkin Pie Oreos from Half Baked Harvest
Other recipes you might like:
Pumpkin Spice Hi-Hat Cupcakes
Double Pumpkin Poke Cake
Gooey Pumpkin Pie Bars
Pumpkin Pie Lasagna
Can you still get Pumpkin Pie Cookie?
Although Pumpkin Pie Cookie was launched for an event in 2021, you may still find her today, but it’s a bit more difficult. She is accessible in the standard gacha, and you have a 0.082% chance of obtaining Pumpkin Pie Cookie.
What’s the best topping for Pumpkin Pie Cookie?
Cookie is the DPS in Cookie Run Kingdom.In Cookie Run Kingdom, this combination of Solid Almond and Searing Raspberry works best for Pumpkin Pie Cookie. We say this because Searing Raspberry boosts ATK while Solid Almond boosts Crit Rate resistance. Any attacker would benefit with ATK.
Is Pumpkin Pie Cookie a good defense?
The disadvantage of all of this is that without Pompon, Pumpkin Pie Cookie is rather weak and may be quickly knocked out if opponents can get past the front row. As a result, she is a bit of a glass cannon, with a powerful attack and a poor defense.
Costco sells Cougar Mountain Cookie, Pumpkin, 3.5 oz, 24 ct.
Seasonal flavors: Costco also sells seasonal cookie tastes like pumpkin spice cookies in the autumn and gingerbread cookies during the holidays.
Pies should always be baked on a baking sheet. A sheet pan will collect any filling that bubbles over, making it simpler to move the pies in and out of the oven. A foil-lined baking sheet is considerably simpler to clean than the bottom of your oven.
Is Sea Fairy Cookie good?
Sea Fairy Cookie is a damage dealer who can also stun adversaries with her unique water strikes, so keep Toppings that improve those skills in mind.
Canned Pumpkin Puree- I like Libby’s canned pumpkin. It’s the greatest pumpkin to use since practically every can I’ve used has had the same consistency and isn’t overly watery.
After her original release in September 2021, Hollyberry Cookie was soon named the greatest Defender in Cookie Run: Kingdom. She held the title until the release of Financier and Wildberry, which effectively ended her time in the spotlight.
The modern macaron was likely originated in the 1890s at the luxury Parisian bakery La Maison Ladurée by a pastry chef called Pierre Desfontaines, who started sandwiching buttercreams and jams between two meringues.