Mini Pumpkin Pie Gingersnap Cookie Cups!! Mini pumpkin pies baked into a fabulous gingersnap cookie cup and topped with pumpkin pie spice whipped cream! These bite-sized desserts are the perfect way to end any meal!
I believe in dessert.
When I was younger, probably like most kids, I wanted to be able to eat dessert before the main course. It just made sense. Did my mother ever let me do that? No . . but it still made sense at the time.
Now, I’m older and actually enjoy eating my meals; appetizers, salads, main course and all, I understand why dessert is at the end. Some may think you are saving the best for last. Others say that you need to end most savory meals with something sweet. Whatever the reason, we all need a little dessert in our lives.
And with one of the most fabulous holidays coming up, Thanksgiving, where most people break out the stretchy pants and indulge, dessert is a must-have in my book.
I believe in dessert, but for major holidays, I believe more in mini desserts. Or bite sized desserts. Because if there’s one thing I believe in more, it’s variety when it comes to dessert. I want to try everything. I want like a bite of everything. and especially after inhaling the appetizers, the turkey, the stuffing, the mashed potatoes, the yams, the corn bread etc. .
A mini dessert can look pretty darn good.
Mini Pumpkin Pie Gingersnap Cookie Cups
Ingredients
Cookie Crust:
- 1 box 12 ounces gingersnap cookies (store bought)
- 1/2 cup 1 stick unsalted butter, melted
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
Pumpkin Pie Filling:
- 3/4 -15 oz. can of pumpkin puree
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1/2 cup evaporated milk
Whipped Cream Topping:
- 1 cup heavy whipping cream very cold
- 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
- 1/2 teaspoon pumpkin pie spice
- Optional: Caramel for drizzling
Instructions
- Preheat oven to 400°F and spray mini muffin pan with non-stick baking spray.
- Using food processor, pulse together the gingersnap cookies, melted butter and sugar until it resembles wet sand.
- Using hands, press about a tablespoon of the cookie crust mixture into each well of the mini muffin pan, pressing mixture down on the bottom and up the sides of each well.
- Bake for 8 minutes, remove from the oven and lower the oven temperature to 350°F.
- Using the backside of a small spoon, press each cookie crust cup down again and let cool for a few minutes.
- Using stand mixer fitted with the flat beater attachment, mix together pumpkin, eggs, salt, pumpkin pie spice, sugar and evaporated milk until all combined.
- Pour filling into each of the cookie cups and bake for 25 to 28 minutes, or until filling has set.
- Using stand mixer fitted with the wire whip attachment, beat the cold heavy cream on medium-high speed (setting 4) until soft peaks form, after about 4 to 5 minutes. (Tip: Place beater bowl and wire whip, or whisk, attachment in the freezer 20 minutes before using.)
- Add in sugar and pumpkin pie spice and beat again for another minute or two. Place whipped cream into a piping bag fitted with a star tip and top each pumpkin pie cookie cup with the pumpkin pie spice whipped cream. Drizzle on caramel, if desired. Serve immediately.
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Disclosure: This is a sponsored post. All opinions expressed here are 100% my own.
Yum! So much goodness wrapped in a sweet little package! Pinned!
These look fabulous Alice! I thought I had had enough of pumpkin fr the year. Clearly that is not true!
I believe in dessert too!!! These are beautiful and lovely and I want to make sure I add them to my holiday menu!
I’m totally a save-the-best-for-last type of person. Although I might have to make an excepton if I make these because I don’t know if I could wait until after dinner to eat one. They Look so yummy!
I love the idea of mini desserts during the holidays – that way you get to sample everything 😉
Well, you know I’m a dessert believer as well! Especially if it involves pumpkin! Love that these are mini…the perfect sweet bite to end a big meal!
These are adorable. Love me some mini desserts! XO
I definitely think that mini desserts are better for holidays, too! They’re generally more appealing and fun to eat! I absolutely love these cookie cups, Alice! What a great idea to make the base out of gingersnaps. Definitely a great alternative to pumpkin pie!
You are spot on – we all definitely do need a little dessert in our lives!!! And mini desserts are the way to go! Loving the gingersnap crust and the pumpkin pie spiced whipped topping on these adorable treats!
These are too cute!!
Pumpkin and gingersnaps are a natural together! I love little bites and I believe in dessert too! Thank goodness for dessert. Where would we be without it??
I am joining your neighbors on this one!! They look amazing!!
You’ve basically combined two of my favorite holiday flavors (pumpkin pie + gingerbread) all in one bite! I can see this being a great holiday hit!
Mini desserts are a great idea for holiday gatherings! No cutting or fussing over a big pie. These are adorable!
These are so beautiful, Alice, and I love the pumpkin-gingersnap combination! I would definitely be saving plenty of room for these on Thanksgiving!
These look fabulous. Will most certainly have to include them in the Thanksgiving holiday weekend treat selections. I too am a big fan of mini – but not just for desserts – for everything. The first bite is always the best, and I love variety. Thanks!
Same here, Alice. I prefer not to skip the order these days but you really got me on these cookie cups. Maybe I compromise a day or two. 🙂 Checking out the recipe now.
Yay! I’ve been waiting for 10 days for this 😉 Alice is the best.
haha, thank you Chi!!! Please share the recipe! 🙂 and thank you . . I’m so glad you liked them!! And stick with the gingersnap cookies (you can find them at any grocery store or Target), they are crispier than graham crackers and that’s how I got the really crisp-cookie like cup!
I completely agree on the one or two-bite desserts. I can’t face not trying EVERYTHING! 🙂 You’ve combined two things I love here – pumpkin pie and ginger bread or snaps – forgive me for drooling.
I believe in dessert.****
YESSSSSSSS.
This dessert ROCKKSSSSSSSS. YUMMMMMMMM. And I wouldn’t feel guilty cuz it ‘s small!
These are perfect for Thanksgiving!
These little desserts are perfect!!
These are just too cute Alice! Clicking right over to grab the recipe 😉
These are adorable, and perfect portions for entertaining!!
Mini desserts are where it’s at during the holidays! Well, as long as cupcakes count as mini…
But I am pretty sure I wouldn’t be able to just eat one of these cookie cups! They have two of my most favorite things inside. Irresistable! Pinned!
I totally agree – mini desserts for the holidays is really the best choice. Although, I must say – I’m an adult and I still wouldn’t mind an all-desserts Thanksgiving…especially if these gingersnap pumpkin pie cookie cups were on my plate. Mmmm…
So I basically need you to package these up and send them to me in Chicago because they are that perfect girl.
How cute are these cups and so perfect for Thanksgiving!
I feel the same way – I love a variety of mini desserts so that I can sample a little bit of everything! And I am always a believer in desserts and believe that these cookie cups are perfect! Love the flavor combination – clicking over to find the recipe 🙂
“I believe in dessert.” No truer words have ever been spoken Alice!! I live for dessert. Like, LIVE for it! And these cookie cups look amazing!!!! Going to head over to Imperial Sugar to check out the recipe 🙂
I could pop a few of these bad boys in my mouth! Great call with the gingersnap crust!
Mini desserts are great because you can have a little bit of everything! Also love this recipe.
They sure do look like something special! I love bite sized desserts, too…because I want a bite of everything!
The more variety of desserts, the better. Especially when it’s mini desserts we’re talking about! These are so cute and I bet they are amazingly delicious, Alice! Heading over to check out the recipe now. 🙂
These look amazing! What a sweet treat! 🙂
It’s always nice to have dessert to look forward to and I adore mini desserts! No need to agonize over what size piece to cut 🙂
These cookie cups look absolutely spectacular. Pinning!
Oh, man. Pumpkin cheesecake is my absolute weakness. But paired with gingersnaps and a luscious frosting?! Faceplant city here I come. 😀 These little cups are beyond cute and your photos are gorgeous, Alice! I want these for Thanksgiving. Period. 🙂 Pinning!
Hear hear! I believe in desserts too, especially these adorable mini cookie cups!
These are adorable and I bet they taste amazing!
I believe in mini things cuz then I get to eat way more of them!
I’d love to have a couple of these instead of a slice of traditional pumpkin pie.
These look amazing for our Thanksgiving dinner this weekend (in Canada). Can you confirm the measurement of pumpkin for me please? Is it 3/4 of a 15oz can or is it 3/4cup from a 15oz can? My can of pumpkin is 28oz so I wanted to make sure I’ve got a proper measurement. Thanks! Can’t wait to try these.
Hi Kelly! It’s roughly 3/4th of a 15oz can . . so you’ll have about a 1/4 left in the can. Let me know how it goes!!! Cheers!
Hi! Just wondering if I could make the crust a few days ahead of time and then maybe freeze them? Won’t have a ton of time to make the whole recipe on the same day. Thoughts?
Hi Erika! It could work but I’m not 100% sure. . just not sure how the frozen cookie cups would bake and how they would turn out. Sorry but let me know if you try it!