Hey there, pumpkin lovers!
Are you ready for a treat that screams fall? I’ve got the perfect recipe for you today!
We’re diving into a pumpkin pie with a sweet sugar cookie crust.
It’s a twist on the classic, and trust me, it’s to die for!
Rich, creamy pumpkin filling meets that buttery, sweet crust.
You won’t want to miss this one! Let’s get started!
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 60-85 minutes |
| Level of Difficulty | Medium |
Ingredients
For the sugar cookie crust:
- 1 tsp vanilla extract
- 1 cup white sugar
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter (I like Kerrygold for this)
- 1 large egg yolk
- 1/2 tsp salt
For the pumpkin pie filling:
- 1 tsp pumpkin pie spice
- 4 oz cream cheese (softened for easy mixing)
- 1/2 cup white sugar
- 1/2 cup pumpkin puree (I use Libby’s pumpkin puree)
- 1 tsp vanilla extract
Step 1: Preheat Oven and Prepare Muffin Pan
Preheat your oven to 350°F (177°C).
Grease a 12-count muffin pan.
Cut strips of parchment paper long enough to lay across the bottom of each muffin cup, with excess parchment coming out over the edges.
These mini “slings” will help you easily remove the cookie cups from the pan once they are baked.
Step 2: Make the Cookie Dough
In a stand mixer fitted with a paddle attachment, or using an electric hand mixer, cream the room temperature butter and sugar together until light, fluffy, and well combined.
This should take about 3-4 minutes on medium speed.
Mix in the egg yolk and vanilla extract until well combined.
Then, add the flour and salt and mix until just combined to create the sugar cookie dough.
Step 3: Form and Bake the Cookie Cups
Using a large cookie scoop, transfer about 3 tablespoons (45 ml) of sugar cookie dough into each prepared muffin cup.
Press the dough into the bottom and up the sides of the cups.
Bake for 10 minutes.
While the cookies bake, prepare the pumpkin pie filling.
After 10 minutes, remove the muffin pan from the oven.
Using a teaspoon, gently reform the cookie cups by pressing the sides and bottom back into place.
Step 4: Prepare the Pumpkin Pie Filling
In a clean mixing bowl, whisk together the cream cheese, pumpkin puree, granulated sugar, ground cinnamon (or pumpkin pie spice), and vanilla extract on low speed until smooth and well combined.
Step 5: Fill and Bake the Cookie Cups
Transfer about 1 tablespoon (15 ml) of the pumpkin pie filling into each par-baked cookie cup.
Using a small cookie scoop can make this process quicker and easier.
Return the muffin pan to the oven and bake for an additional 10-15 minutes, or until the edges of the cookie cups are golden brown and the pumpkin pie filling is set.
Step 6: Cool and Serve
Allow the pumpkin pie filling cookie cups to cool in the muffin pan for 30 minutes.
Using the excess parchment paper strips, gently lift each mini pumpkin pie cookie cup out of the muffin tin.
Let them cool an additional 30 minutes at room temperature.
You can transfer them to the fridge to set further or enjoy them at room temperature.
Enjoy your delightful mini pumpkin pie cookie cups!
