Dessertsbeyondfrosting
Pumpkin Cream Pie Cookie Cups
A graham cracker base with a pumpkin spice pudding cups. Filled with pumpkin spice mousse and fresh whipped cream.
👥 24 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Beyond Frosting📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- microwave
- knife
- whisk
📝 Preparation Steps
1
Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
2
Allow butter to come to room temperature for about ⏱️ 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
3
Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
vanilla extract1 teaspoon
4
In a medium sized bowl, combine flour, dry pudding mix, baking powder, salt, cinnamon and pumpkin pie spice. Stir to combine. Set aside.
baking powder1 teaspooncup unsalted butter, softened1/2salt1 teaspoonunsalted butter4 tablespoonscinnamon1 teaspoonpumpkin pie spice (optional)1 teaspoon
5
Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. If dough is a little dry, add 1 tablespoon of milk. Set dough aside.
6
Use a food processor to grind graham crackers into a fine crumb.
7
Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
graham cracker crumbs1 cup
8
Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
9
Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for ⏱️ 12-14 minutes.
10
Remove cookies from oven and allow to cool for at least ⏱️ 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another ⏱️ 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
11
Put bowl and whisk in the freezer for ⏱️ 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
12
Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
powdered sugar6 tablespoons
13
Combine instant pumpkin spice pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
Instant pumpkin spice pudding (3.4 oz)1 pkginstant pumpkin spice pudding mix6 tablespoons
14
Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
15
To assemble the cookies, put pumpkin mouse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
16
Top mousse with a dollop of the leftover whipped cream.
17
Cookies must be refrigerated in an air tight container after the mousse has been added.
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