Mini Pumpkin Pie Cookie Cups for Thanksgiving

Is there anything better than pumpkin pie? How about all the spiced, creamy, soul-warming flavor of pumpkin pie in a cute, handheld cookie cup? These Mini Pumpkin Pie Cookie Cups are the little heroes of the holiday dessert table. They combine a buttery, crisp cookie shell with a velvety smooth pumpkin filling that’s just sweet enough. And honestly, they’re so much more fun and less fuss than making a whole pie. They’re the perfect project for a cozy afternoon baking session, especially if you have little helpers eager to join in. You get that classic Thanksgiving taste in every single, delightful bite.

Top Reasons To Make It

Why should these little cups earn a spot on your busy Thanksgiving menu? Let me count the ways. First, they’re a total crowd-pleaser. Kids and adults alike go crazy for them. Second, they’re portion-controlled, which is genius for a holiday known for overindulgence. Third, they’re make-ahead friendly. You can bake the cups and mix the filling a day ahead, then just assemble before your guests arrive. They’re also less messy than slicing and serving a whole pie. And finally, they just look so festive and thoughtful on a platter. A guaranteed hit.

Ingredients

• 1 (14-ounce) package refrigerated pie crusts: for the easy, flaky cookie cup base.
• 1 (15-ounce) can pure pumpkin puree: the star of the show, not pumpkin pie mix.
• 1/2 cup packed light brown sugar: for a deep, molasses-like sweetness.
• 1/4 cup granulated sugar: to balance the brown sugar and sweeten the deal.
• 1 large egg: helps the filling set perfectly.
• 1 teaspoon vanilla extract: adds a warm, aromatic depth.
• 1 1/2 teaspoons pumpkin pie spice: that classic, cozy flavor blend.
• 1/4 teaspoon salt: to enhance all the other flavors.
• 1/2 cup evaporated milk: creates an incredibly rich and creamy texture.
• Whipped cream or whipped topping: for the perfect little cloud on top.

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease 24 mini muffin cups with butter or non-stick spray.
2. Unroll the pie crusts on a lightly floured surface. Use a 3-inch round cookie cutter or the rim of a glass to cut out circles from the dough. You should get about 12 circles from each crust. Gently press each circle into a prepared mini muffin cup, forming a little cup shape.
3. In a medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, vanilla, pumpkin pie spice, and salt until completely smooth and well combined.
4. Slowly whisk in the evaporated milk until the filling is uniform and silky.
5. Carefully spoon the pumpkin filling into each dough cup, filling them almost to the top. Don’t overfill, as the filling will puff up slightly as it bakes.
6. Bake for 20-25 minutes, or until the filling is set and the cookie crust edges are a light golden brown. The centers might still look a little soft, but they will firm up as they cool.
7. Let the cookie cups cool in the muffin pan for about 10 minutes before transferring them to a wire rack to cool completely. This is the hardest part—waiting!
8. Once completely cool, top each Mini Pumpkin Pie Cookie Cup with a dollop of whipped cream and a tiny sprinkle of cinnamon or extra pumpkin pie spice before serving.

Thanksgiving Dessert Ideas

If you’re building a full dessert spread, these cups are a fantastic centerpiece. But why stop there? They pair beautifully with other easy Thanksgiving desserts. Think about a simple apple crisp or a no-bake cheesecake for variety. You could even set up a mini dessert bar with these cookie cups, some chocolate-dipped pretzels, and a plate of soft gingerbread cookies. It takes the pressure off having one single, perfect pie and creates a fun, interactive experience for your family and friends.

Variations & Substitutions

This recipe is wonderfully adaptable. For a gluten-free version, simply use your favorite gluten-free pie crust. You can also make a crust from crushed gluten-free graham crackers mixed with a little melted butter. If you’re out of pumpkin pie spice, make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and 1/8 teaspoon allspice or cloves. For a dairy-free twist, swap the evaporated milk for full-fat canned coconut milk. So good. And for a little crunch, try sprinkling some chopped pecans or walnuts on top of the filling before baking.

Serving Ideas & Pairings

These little gems are perfect passed around on a tray as a sweet bite after the big meal. They also look stunning arranged on a beautiful cake stand. I love serving them with a hot cup of coffee or a cold glass of spiced apple cider. For the adults, a dessert wine or a creamy Bailey’s latte would be a lovely pairing. And if you have any left over (a big if!), they make for a pretty spectacular breakfast the next day with your morning coffee. No judgment here.

Storage & Reheating

Store any leftover Mini Pumpkin Pie Cookie Cups in an airtight container in the refrigerator for up to 3 days. The whipped cream topping is best added right before serving, so if you have leftovers, store them without the cream. You can also freeze the baked and cooled cups (without topping) for up to 2 months. Thaw them overnight in the fridge. While you can eat them cold, I think they’re best at room temperature. If you prefer them a bit warm, a quick 10-second zap in the microwave works wonders.

Pro Tips

• Don’t overwork the pie dough when pressing it into the cups; a gentle touch keeps it tender.
• For a super smooth filling, whisk it for a full minute to really incorporate everything.
• If your dough circles are a bit too small, you can gently press two together to get enough coverage in the muffin cup.
• A small cookie scoop is your best friend for neatly filling the cups without drips.
• Let the cups cool completely before adding whipped cream, or it will melt into a puddle.
• Honestly, the sprinkle of salt in the filling is non-negotiable—it makes the flavors pop.

Frequently Asked Questions

• Can I use homemade pie crust? Absolutely! My grandma’s recipe would be perfect here. Just roll it out to about 1/8-inch thickness and proceed with the recipe.
• What’s the difference between pumpkin puree and pumpkin pie mix? Pumpkin puree is just straight pumpkin. Pumpkin pie mix already has sugar and spices added. Using puree gives you total control over the flavor.
• Can I make these Thanksgiving dessert ideas ahead of time? You sure can. Bake the cookie cups and make the filling up to a day in advance. Store them separately in the fridge and assemble a few hours before your party.
• My filling is a bit runny. What happened? This usually means it needed a minute or two more in the oven. It will continue to set as it cools. If it’s still loose after cooling, it might need a thicker pie filling recipe next time.
• Are there other fun Thanksgiving treats I can make with this idea? Definitely! You could do a sweet potato version, or even an apple pie filling in the cups for a twist on classic Thanksgiving desserts.