A graham cracker base with a pumpkin spice pudding cups. Filled with pumpkin spice mousse and fresh whipped cream.
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
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- 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.
- Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
- In a medium sized bowl, combine flour, dry pudding mix, baking powder, salt, cinnamon and pumpkin pie spice. Stir to combine. Set aside.
- 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.
- Use a food processor to grind graham crackers into a fine crumb.
- 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.
- Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
- 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.
- 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.
- 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.
- Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
- Combine instant pumpkin spice pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
- 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.
- 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.
- Top mousse with a dollop of the leftover whipped cream.
- Cookies must be refrigerated in an air tight container after the mousse has been added.
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.