Pumpkin Snickerdoodle Cookie Cups

Classic Snickerdoodles – Dressed up for Fall!

A new Snickerdoodle creation – just in time for fall baking! I added a little pumpkin and pumpkin pie spice to my Mom’s classic Snickerdoodle Recipe and baked them up into cute little “Pumpkin Doodle Cookie Cups.” I topped them with some luscious Cream Cheese Frosting and a sprinkle of cinnamon sugar!

These Pumpkin Snickerdoodle Cookie Cups are delicious, adorable and you can make ahead and freeze them! Happy Fall!

It took several batches of these to get them just right – I made all the mistakes so you don’t have to! See how to form the perfect cookie cup with a wine cork and see my tips for releasing your cookie cups from the pan.

Creating the Cookie Cup Shape:

How To Release the Cookie Cups:

I failed on the first few batches – trying to pull them out of the pan – only to pull the tops right off!

Finally, I figured out how to get them to release perfectly!

Step 1 – not pictured – Make sure to spray your pan with non-stick baking spray (the kind with flour included).

Love Snickerdoodles?? – Check out my Cinnamon Chip Snickerdoodle Cookie Bar Recipe!

Cinnamon Chip Snickerdoodle Cookie Bars

Your favorite snickerdoodle cookies in a quick and easy to make bar form! These delicious bars are studded with cinnamon chips and layered with cinnamon sugar! They make a great dessert and are delicious with your morning coffee too!

Check out this recipe

Pumpkin Snickerdoodle Cookie Cups

A new Snickerdoodle creation!! -just in time for fall baking! I added a little pumpkin and pumpkin pie spice to my Mom's classic snickerdoodle recipe and baked them up into cute little Pumpkin "Doodle" Cookie Cups." I topped them with some luscious Cream Cheese Frosting and a sprinkle of cinnamon sugar! (Make sure to see my tips for forming the cookie cups and for releasing the cookies from the mini-muffin pan. Photos in original post.)

Tina Verrelli – epicuricloud.com

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookie, cookie cup, cream cheese frosting, fall dessert, pumpkin, pumpkin spice, snickerdoodle

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Servings: 36 cookie cups

Equipment

• 1 electric mixer
• 1-2 mini muffin pan(s)

Ingredients

Cookie Dough Wet Ingredients:

• 1 cup (2 sticks) butter
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg yolk
• 2 teaspoons vanilla
• 1/2 cup pumpkin (canned pumpkin puree) not pumpkin pie filling

Cookie Dough Dry Ingredients:

• 3 cups (384 g) all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

Other:

• Baking Spray (with flour)

Spiced Sugar to Roll the Cookie Balls In:

• 1/3 cup granulated sugar
• 1 1/2 teaspoon cinnamon
• 1 1/2 teaspoon pumpkin pie spice

Cream Cheese Frosting:

• 4 tablespoons butter
• 4 ounces cream cheese
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• milk only if needed to thin frosting

Instructions 

Make Cookie Dough:

• Cream together the butter and sugars for several minutes or until fluffy and lighter in color.
• Mix in pumpkin, egg yolk and vanilla.
• In separate bowl, stir together dry ingredients.
• Mix in dry ingredients until just combined.
• Chill dough for at least an hour or overnight.
• While dough is chilling (approx. 30 min. before baking) Preheat oven to 350 degrees F.

Form Cookie Cups:

• Spray mini-muffin pan with non-stick baking spray.
• Scoop 1 tablespoon portions of dough, roll into ball and roll in spiced sugar mixture. Place balls in prepared pan.
• Use a wine cork or similar sized item to press into the dough balls about 1/4" to create the cookie "cup".
• Bake for approx. 15 minutes. When removed from oven, go back with the wine cork and reopen the holes which have "baked over" a bit.

Remove from Pan:

• Let cool in pan about 5 minutes.
• Place a sheet of parchment or foil over cookie cups and place a baking sheet or thin cutting board on top of that. You will flip/invert the muffin pan over so it is now resting on the parchment/foil covered baking sheet/thin cutting board. Let cool another 5 minutes.
• Gently lift and tap the edge of the muffin tin to release the cookie cups – if they don't release – let them cool a few more minutes. Allow cookie cups to cool fully. Can be made ahead and frozen at this point.

Cream Cheese Frosting:

• Mix together the cream cheese frosting ingredients until light and fluffy. Spoon or pipe into the cookie cups. Sprinkle with leftover spiced sugar or cinnamon sugar.
• Store in refrigerator or freezer. Allow to come to room temperature before serving.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 212kcal (11%) | Carbohydrates: 33g (11%) | Protein: 2g (4%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg (9%) | Sodium: 127mg (6%) | Potassium: 69mg (2%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 783IU (16%) | Vitamin C: 0.2mg | Calcium: 14mg (1%) | Iron: 1mg (6%)

Tried this recipe?Share it! Tag @epicuricloud – Please Leave A Comment & Rating Below! TY!