Cut My Pie Into Four Pieces…
…I Don’t Think I Could Manage Eight!
If you, like me, have a terribly sweet tooth and are unable to resist that second, or even third, helping of pie, then these bite-sized Pumpkin Pie Cookie Cups are perfect for you – because you can eat way more without judgement! 😉
As with most of my recipes, these baked mouthfuls of sweet inspiration are super easy to make. No mixing and kneading pastry for us! We avoid the heavy grind by using a box of cookie mix to make our cookie cups – for those die hard bakers out there, simply use your fave cookie recipe instead.
However, I did pull out all the stops and make my fave home made pumpkin pie filling from scratch, as I think it tastes so much better than the ready made canned stuff – but hey, I won’t judge if you cheat!
This recipe is totally awesome. It’s quick, it’s easy, it fills your home with the heavenly smells of sweet baked goodness and pumpkin deliciousness – so no need to light up that expensive autumn-scent candle – and they look and taste so good.
Have I tempted you yet?
First you’ll need to pre-heat the oven to 375°F. Then make the cookie cups by preparing the cookie dough, following the box instructions, and lining the cups of your pan with the cookie dough.
Now to make that awesome pumpkin filling! Here is a short video to demonstrate how I make my no-fail filling…
Pour the pumpkin filling into the cookie cups, filling each to the top.
Bake in the oven for 20-25 minutes. If the crust starts to brown too much, loosely cover with aluminium foil to prevent burning. After 20 minutes, use a toothpick to see if the pie filling is fully cooked.
When cooked, remove the pan from the oven and leave to cool for 10 minutes. Then carefully remove the cookie cups from the pan and transfer to a cooling rack to cool completely.
Before serving, top with whipped cream and a sprinkle of nutmeg or cinnamon.
Pumpkin Pie Cookie Cups
Ingredients:
1 Box Cookie Mix – Plus Ingredients Required on Box
¾ Cup Sugar
½ Tsp Salt
½ Tsp Ground Cinnamon
½ Tsp Ground Nutmeg
½ Tsp Ground Allspice
¼ Tsp Ground Cloves
2 Large Eggs
1 15oz Can Pumpkin
1 12oz Can Evaporated Milk
Whipped Cream for Topping (optional)
Ground Nutmeg/Cinnamon for Topping (optional)
Instructions:
Pre-heat the oven to 375°F.
Prepare the cookie dough according to box instructions.
Separate the cookie dough into 12 equally sized balls.
Press each ball of cookie dough into the cup of a greased mini muffin pan.
Start to prepare the pumpkin filling by mixing the sugar, salt, cinnamon, nutmeg, allspice and cloves in a small mixing bowl.
Beat the eggs in a separate large mixing bowl.
Stir the pumpkin and sugar-spice mix into the beaten eggs.
Gradually stir in the evaporated milk.
Pour the mixture into the cookie cups, filling each to the top.
Bake in the oven for 20-25 minutes. If the crust starts to brown too much, loosely cover with aluminium foil to prevent burning.
After 20 minutes, use a toothpick to see if the pie filling is fully cooked.
When cooked, remove the pan from the oven and leave to cool for 10 minutes.
Then carefully remove the cookie cups from the pan and transfer to a cooling rack to cool completely.
Serve with a topping of whipped cream and a sprinkle of nutmeg or cinnamon.
Arugula & Rocket 