Pumpkin Mousse Cookie Cups Recipe

We love this Pumpkin Mousse Cookie Cups Recipe because it's the perfect bite sized pumpkin cookie and an easy Thanksgiving dessert recipe!

I know what you're thinking: Isn't it a little too early for a Pumpkin Mousse Cookie Cups Recipe? NOPE! It is never too early to begin pumpkin spicing all the things! We love these Pumpkin Cookie Cups so much, we can't wait until Thanksgiving to make them!

Pumpkin Mousse Cookie Cups Recipe

This Pumpkin Mousse Cookie Cups Recipe is a really easy, but absolutely beautiful, pumpkin dessert that is perfect for not only Halloween, but Thanksgiving as well! Of course, you can make these easy cookie cups all year long too!

Are you looking for other recipes to serve like my Pumpkin Mousse Cookie Cups?

Check out these really fun Pumpkin flavored recipes on The Rebel Chick, like our Mini Pumpkin Spice Muffins Recipe. I am always adding new pumpkin recipes, especially during the months surrounding Halloween and Thanksgiving holidays. Take a look and see if there is anything that sounds tasty to you! I think that you will especially love our Cream Cheese Pumpkin Dessert Recipe!

Ingredients needed to make this Pumpkin Mousse Cookie Cups Recipe 

For the cookie cups themselves, you will need:

• ⅔ cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup softened butter
• 1-¼ cup white sugar
• 1 egg

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How to make this Pumpkin Mousse Cookie Cups Recipe

Grease mini muffin pan and heat your oven to 375 degrees F. 

Cream butter and sugar until fluffy - usually about 2-3 minutes. Beat in egg. Add flour, baking soda and baking powder and mix until combined.

Roll into 1" balls and press centers down with pastry shaper - or the back of a teaspoon. Bake for 8-10 minutes or until golden brown. Cool completely before filling.

For the filling, you will need:

• 1 cup (8 ounces) heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• ¼ cup pumpkin puree
• 1 teaspoon cinnamon
• nutmeg (optional) for sprinkling

Directions for making this Pumpkin Mousse Cookie Cups Recipe

Using a mixer and a whisk, beat whipping cream and powdered sugar until stiff peaks form. Stir in vanilla, pumpkin and cinnamon and mix well.

Pipe onto cookie cups using a pastry bag fitted with a 2M tip. Sprinkle with nutmeg if desired.

This recipe makes about 48 cookie cups. 

I suggest serving shortly after filling. You can refrigerate, but the cookie will soften a bit. Not bad, just not the cream + crunch you will have if you serve immediately. You can always refrigerate the mousse until ready to serve.

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To print this Pumpkin Mousse Cookie Cups Recipe, simply click the recipe card below!

I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!

Pumpkin Mousse Cookie Cups

Jennifer

We love this Pumpkin Mousse Cookie Cups Recipe because it's the perfect bite sized pumpkin cookie and an easy Thanksgiving dessert recipe!

5 from 1 vote

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 5 minutes mins

Course Dessert, Holiday Dessert

Cuisine American

Servings 48 servings

Calories 32 kcal

Ingredients

  

1x2x3x

• Sugar Cookie Cups:
• ⅔ cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup softened butter
• 1-¼ cup white sugar
• 1 egg
• Pumpkin Mousse
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• ¼ cup pumpkin puree
• 1 teaspoon cinnamon
• nutmeg optional for sprinkling

Instructions

 

• Grease mini muffin pan.
• Heat oven to 375 degrees F
• Cream butter and sugar until fluffy - usually about 2-3 minutes. Beat in egg. Add flour, baking soda and baking powder and mix until combined.
• Roll into 1" balls and press centers down with pastry shaper - or the back of a teaspoon.
• Bake for 8-10 minutes or until golden brown. Cool completely before filling.
• Using a mixer and a whisk, beat whipping cream and powdered sugar until stiff peaks form. Stir in vanilla, pumpkin and cinnamon and mix well.
• Pipe onto cookie cups using a pastry bag fitted with a 2M tip. Sprinkle with nutmeg if desired.

Nutrition

Serving: 2gCalories: 32kcalCarbohydrates: 3gProtein: 0.5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 9mgSodium: 30mgPotassium: 11mgFiber: 0.1gSugar: 2gVitamin A: 277IUVitamin C: 0.1mgCalcium: 7mgIron: 0.1mg

Keyword pumpkin

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