Description
These delightful cookies combine the textures of a thick, soft sugar cookie base and a fluffy pumpkin pie topping, perfect for fall baking.
Ingredients
Units
Scale
For the Cookie Base
- 1 cup Butter, softened (Use room temperature for best results.)
- 3/4 cup Sugar (For sweetness and crisp edges.)
- 1 large Egg (To bind and give structure.)
- 1 teaspoon Vanilla extract (For classic bakery flavor.)
- 2 cups All-purpose flour (For the sturdy cookie cup.)
- 1 teaspoon Baking powder (To help it puff slightly.)
- 1/4 teaspoon Salt (To balance flavors.)
For the Pumpkin Mousse Topping
- 8 ounces Cream cheese, softened (Full fat for the best texture.)
- 1 cup Pumpkin puree (100% pumpkin puree, not pumpkin pie filling.)
- 1/2 cup Powdered sugar (To sweeten the mousse.)
- 1 teaspoon Vanilla extract (For flavor.)
- 1 teaspoon Pumpkin pie spice (For that classic pumpkin flavor.)
- 1 cup Whipped topping (To lighten the mousse.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream together butter and sugar until fluffy.
- Add egg and vanilla, and mix until combined.
- Mix in flour, baking powder, and salt just until the dough comes together; do not overmix.
- Scoop dough into large balls and place on a parchment-lined baking sheet.
- Bake cookies for about 10 minutes or until set but pale.
- Right after baking, press the centers gently with the bottom of a tablespoon to create a cup shape.
- Cool cookies completely before adding topping.
Making the Topping
- Beat softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice, then beat until creamy.
- Fold in whipped topping until well combined, then chill the mousse for at least 30 minutes.
Assembly
- Once cookies are cool and topping is chilled, spoon or pipe the pumpkin mousse into each cookie cup.
- Mound the mousse slightly for presentation.
- Sprinkle with a little cinnamon or pumpkin pie spice before serving.
Notes
Chill the topping for better assembly. Store in the fridge for up to 4 days in an airtight container. For freezing, freeze plain cookie cups for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 8
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
