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Pumpkin Cream Pie Cookie Cups

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  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Total Time: 32 minutes
  • Yield: 24-28 Cookie Cups

Description

A graham cracker base with a pumpkin spice pudding cups. Filled with pumpkin spice mousse and fresh whipped cream.

Ingredients

For the cookie

  • 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

Instructions

  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.
  4. In a medium sized bowl, combine flour, dry pudding mix, baking powder, salt, cinnamon and pumpkin pie spice. Stir to combine. Set aside.
  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.
  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.
  13. Combine instant pumpkin spice pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
  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.

Notes

Notes: Cookies must be refrigerated after adding mousse. As an alternative to pumpkin spice pudding, you can try using vanilla pudding, and adding 1-2 teaspoons of pumpkin pie spice along with 1 teaspoon of cinnamon.

Find it online: https://beyondfrosting.com/pumpkin-cream-pie-cookie-cups/