Indulgent Caramel Pumpkin Cookie Cup Recipe for Fall Bliss
Servings: 24 cookie cups
Calories: 1kcal
Indulge in these delightful Caramel Pumpkin Cookie Cups, capturing the essence of fall with pumpkin and caramel flavors.
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Equipment
- 24-count mini muffin pan
- Pastry tamper or shot glass
Ingredients
For the Cookie Base
- 1 can Cooking Spray Ensures easy removal of the cookie cups from the pan.
- 1 package Sugar Cookie Dough Provides a sweet and soft foundation for the cookie cups.
For the Filling
- 1 can Canned Pumpkin Puree Adds creamy texture and seasonal flavor to the filling.
- 1 cup Whipped Topping Lends lightness and freshness; use either store-bought or homemade for best results.
For the Drizzle
- 1 cup Caramel Syrup Elevates sweetness and gives a gooey finish to each cookie cup.
Instructions
How to Make Caramel Pumpkin Cookie Cups
- Preheat the Oven: Start by setting your oven to 375°F (190°C). While it warms up, take your 24-count mini muffin pan and lightly spray it with cooking spray to prevent sticking.
- Roll the Dough: Grab the sugar cookie dough and roll it into small balls—about the size of a tablespoon. Place one dough ball into each muffin cup, ensuring they're well spaced.
- Bake the Cups: Pop the muffin pan into the oven and bake for 10 minutes. Once done, remove them, and immediately press the center of each cookie with a pastry tamper or a shot glass to create a hollow cup.
- Cool Completely: Allow the cookie cups to cool completely in the pan.
- Fill with Pumpkin: Once cooled, take your canned pumpkin puree and fill each cookie cup generously. Add a dollop of whipped topping on each before finishing with a drizzle of caramel syrup for that sweet touch.
Notes
Top with a sprinkle of cinnamon for an added autumn flair. Drizzle caramel syrup just before serving for a fresh finish.
Nutrition
Serving: 1cookie cup | Calories: 1kcal