You have never tried something as amazing as these little cookie cups!
These cookie cups are a super easy fall dessert. In fact, they are so easy to make, even your small children can help out.
Pumpkin Caramel Cookie Cups
When the weather outside is nice and cool, it is extra fun to heat up the kitchen with some sugar and spice. And it is so fun to create new recipes.
A quintessential fall flavor combination is pumpkin and caramel. Oh and whipped cream! You can’t forget the whipped cream.
Have you tried to make cookie cups yet? They are amazing! They feel like you are eating tiny pies with a cookie crust. The textures all meld in your mouth for a delightfully sweet combination.
Cookie Cups Shopping List
You will save so much time if you just use the pre-packaged items like I did. Here is what you will need from the store:
- 1 package sugar cookie dough
- Cooking spray
- 1 can pumpkin puree (canned)
- whipped topping
- 3 tablespoons caramel syrup
Seriously, that’s it! Now when you look at the list of ingredients, I bet you are already thinking you know how to make them. And you’re probably right.
Other Cookie Cup Filling Ideas
You can turn these easy fall treats into any number of creative desserts. Here are some ways to change it up, no matter the season or the holiday.
- Christmas cookie cups – fill with cheesecake filling and top red and green icing
- Easter cookie cups – fill with cream cheese frosting and top with carrot slivers
- Chocolate cookie cups – use chocolate filling and top with vanilla ice cream
Pumpkin Caramel Cookie Cups Recipe
Ready for the recipe? It’s a super easy cookie recipe that you can change up in any number of ways. Here is a printable recipe card. Don’t forget to pin it to your food board.
Pumpkin Caramel Cookie Cups
This is a super easy cookie cups recipe that is perfect for last minute baking.
Ingredients
- 1- 12-24 count mini muffin pan
- 1 package sugar cookie dough
- Cooking spray
- 1 can pumpkin puree (canned)
- whipped topping
- 3 tablespoons caramel syrup
Instructions
- Preheat oven 375 degrees. Lightly spray a 12-24 mini muffin pan with cooking spray. Follow the instructions on the sugar cookie package for drop cookies.
- Roll dough into small balls. Place into muffin pan. We used dough that was cut into each cookie size and just rolled each cookie size into a ball.
- Bake for 10 minutes. Immediately remove from oven and press a shot glass into the cookie to make the opening. We sprayed the shot glass with cooking oil every few cups.
- Place cookie cups on a cooling rack and let cool.
- Fill the cups with pumpkin puree and top with whipped topping and caramel syrup.
More Dessert Recipes
If you enjoyed this easy pumpkin recipe, here are some more dessert recipes you will want to make next:
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