Food | Snacks | Dessert

Pumpkin Spice Sugar Cookie Mugs and of Course There Filled with Pumpkin Pie!

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We are in the middle of pumpkin pie season right now, even though for me it’s pumpkin pie season year round! If you need to try to find a recipe to serve mini pies?! Look no further!

Starting with a store bought sugarcookie dough of your choice, press into a muffin tin to create your cups! You’re halfway there at this point and haven't even broken a sweat! Fill them up with pumpkin pie filling  and done! Easy as pie or in this case pie cup!

Ingredients:

  • 1 roll sugar cookie dough
  • ⅓ cup flour
  • 1 can pumpkin pie filling, warmed
  • Pretzels
  • ½ cup white chocolate chips
  • Whipped cream
  • Pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees. Prepare a mini muffin tin with nonstick spray.
  2. In a large bowl, combine cookie dough and flour, kneading together until well-blended.
  3. Shape dough into 1-inch balls, then press cookie dough into bottom and up sides of each muffin cup, forming a cup shape.
  4. Bake 10-12 minutes, or until edges are just starting to turn golden brown.
  5. Remove from the oven and cool in the pan about 10 minutes, then gently twist to remove from pan. Place on a wire rack to cool completely. If necessary, press the center of the cookie cups down with the end of a wooden spoon to create more space in the cups.
  6. Spoon the warmed pumpkin pie filling into the cups.
  7. Microwave white chocolate chips on 30-second intervals, stirring in between, to melt completely.
  8. Break the pretzels down so that you have little pieces that are in the shape of a “C”. Using a toothpick, spread a small amount of white chocolate on the ends of the pretzels, then secure to the sides of the pretzel to make a “mug.” Allow the chocolate to set a few minutes.
  9. When ready to serve, top each cup with a dollop of whipped cream and a sprinkle of pumpkin pie spice. Serve immediately, enjoy!

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