Pumpkin Pie Sugar Cookie Cups

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Prep Time: 10 mins Cook Time: 13 mins Yield: 12 cups

Gluten Free | Dairy Free | Egg Free | Vegan

These Pumpkin Pie Sugar Cookie Cups are a cross between a pumpkin pie and a pumpkin cookie. Cut back on time this Thanksgiving and opt to go with this pumpkin pie sugar cookie recipe. These mini pumpkin pies feature a sugar cookie crust, homemade pumpkin pie filling, and are topped with whipped topping and a sprinkle of pumpkin pie spice.

close up of pumpkin pie sugar cookie cups that are topped with whipped cream and a sprinkle of pumpkin pie spice

These Pumpkin Pie Sugar Cookie Cups are easy to make and are such a time savor in the kitchen, especially around the holidays when you’re multi-tasking and making a variety of different dishes.

These mini pumpkin pies can also be made with “regular” ingredients. Use your favorite sugar cookie mix, regular cream cheese and top with your favorite whipped topping. The directions are the same and are listed out in the recipe card below.

Happy baking!

Table of Contents hide
1 Want more pumpkin recipes?
2 Ingredients in Pumpkin Pie Sugar Cookie Cups:
3 Tools needed to make this Pumpkin Pie Sugar Cookie Recipe:
4 How to make Pumpkin Pie Sugar Cookie Cups:
5 Tips for the best Mini Pumpkin Pie Cups:
6 How to store any leftover Mini Pumpkin Pies with a Sugar Cookie Crust:
7 Want to save this recipe for later? Pin it to your favorite recipe board!
8 Craving other delicious recipes? Take a look!
9 Pumpkin Pie Sugar Cookie Cups
9.1 Ingredients
9.2 Directions
9.3 Recipe Video
10 Did you make this recipe?
10.1 Related

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top view of two mini pumpkin pies

Sugar Cookie Dough- to speed things up and cut time, I used a pre-made sugar cookie dough. I used Sweet Loren’s Sugar Cookie Dough which is dairy, gluten, peanut, and tree nut free, and plant based as well. The ingredients were minimal which I love, and the dough was already pre-cut into 12 balls so it saved even more time! If desired, you can also use “regular” sugar cookie dough or a homemade sugar cookie dough.

Cream Cheese- I used a dairy free cream cheese, but if not dairy free, feel free to use regular cream cheese.

Pumpkin Puree- 100% pure pumpkin, NOT pumpkin pie filling.

Sugar- I used regular granulated sugar.

Vanilla

Pumpkin Pie Spice

pumpkin pie sugar cookie recipe on a wooden platter and topped with whipped topping and a sprinkle of pumpkin pie spice
pumpkin pie sugar cookie cups stacked up on a wooden platter

Make the sugar cookie cups: Let the sugar cookie dough defrost at room temperature until it is just moldable. Place the balls into the muffin tin and press each one down and then up the walls to create a cup shape.

Prepare the pumpkin pie filling: In a glass bowl with a hand mixer, or a stand mixer with a paddle attachment, cream the cream cheese until smooth, about 2-3 minutes. Scrape down the sides and add the pumpkin puree, sugar, vanilla, and pumpkin pie spice. Mix until smooth and creamy and all ingredients are combined.

Make the sugar cookie pumpkin pies: Using a small cookie scoop or a spoon, spoon about 1 slightly heaped Tablespoon of the pumpkin pie filling into each sugar cookie cup. Bake according to the directions below in the recipe card.

Tips for the best Mini Pumpkin Pie Cups:

  • Make sure to not make the bottom of the sugar cookie cup too thin or else it won’t be able to support the weight of the filling and it might get soggy and give way.
  • Use a non-stick muffin tin for the best results. On top of a non-stick pan, I lightly grease the muffin tin with a non-stick spray. This ensures that the sugar cookie cups do not stick and can come out easily.
  • Make sure the Pumpkin Pie Sugar Cookie cups completely cool before removing from the muffin tin. I like to use a mini silicone spatula to get the sugar cookie cups out of the tin. I spin them and they spin right out of the muffin tin unscathed and still in tack. This can be the hardest step so be patient and gentle.
  • Immediately before serving, topped with whipped topping and a sprinkle of pumpkin pie spice if desired. Do not do this before hand as it will not hold up and will make the sugar cookie cups soggy.

How to make Pumpkin Pie Sugar Cookie Cups:

Store in the fridge for up to 5 days and the freezer for about a month. Make sure to use an airtight container if freezing.

Want to save this recipe for later? Pin it to your favorite recipe board!

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Pumpkin Pie Sugar Cookie Cups
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Pumpkin Pie Sugar Cookie Cups

Recipe by MaryCourse: Dessert
Servings

12

servings
Prep time

10

minutes
Cooking time

13

minutes
Total time

23

minutes

These Pumpkin Pie Sugar Cookie Cups are a cross between a pumpkin pie and a pumpkin cookie. Cut back on time this Thanksgiving and opt to go with this pumpkin pie sugar cookie recipe. These mini pumpkin pies feature a sugar cookie crust, homemade pumpkin pie filling, and are topped with whipped topping and a sprinkle of pumpkin pie spice.

Ingredients

  • Sugar Cookie Crust

  • 12 oz sugar cookie dough- I used Sweet Loren’s which is pre-cut

  • Pumpkin Pie Filling

  • 4 oz cream cheese, regular or dairy free

  • 1/2 cup pumpkin puree

  • 1/4 cup sugar

  • 1/2 teaspoon vanilla

  • 1 teaspoon pumpkin pie spice

  • Toppings

  • Whipped topping, regular or dairy free

  • Sprinkle of pumpkin pie spice

Directions

  • Defrost the sugar cookie dough at room temperature until it is just moldable.
  • Preheat oven to 350 degrees, or according to your sugar cookie dough manufacturer on the packaging. Grease your muffin pan with a non-stick spray.
  • If using pre-cut cookie dough: Place the cookie dough balls into the muffin tin and press each one down and then up the walls to create a cup shape.

    If using a cookie dough mix: Place 2 Tablespoons of sugar cookie dough into each muffin cavity and press each on down and then up the wall to create a cup shape.
  • In a glass bowl with a hand mixer, or a stand mixer with a paddle attachment, cream the cream cheese until smooth, about 2-3 minutes. Scrape down the sides and add the pumpkin puree, sugar, vanilla, and pumpkin pie spice. Mix until smooth and creamy and all ingredients are combined.
  • Using a small cookie scoop or a spoon, spoon about 1 slightly heaped Tablespoon of the pumpkin pie filling into each sugar cookie cup.
  • Bake for 13-15 minutes, or until the sugar cookie edges are slightly golden. Adjust timing accordingly to your specific cookie dough and the directions on the packaging.
  • Let the cups cool completely before removing. I like to take a mini silicone spatula and spin the cups until they pop out.
  • Top the Pumpkin Pie Sugar Cookie Cups with your favorite whipped topping and a sprinkle of pumpkin pie spice immediately before serving.
  • Enjoy!

Recipe Video

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