Pumpkin Mousse Cookie Cups 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!

Never, guys. Never ever. Ever. Don’t these look incredibly delicious and decadent?

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Pumpkin Mousse Cookie Cups Recipe

This is a really easy, but absolutely beautiful, pumpkin dessert that is perfect for not only Halloween, but Thanksgiving as well!

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

It’s The Season For All Things Pumpkin Spice Right? It’s everyone’s guilty pleasure this time of year. We have our fancy coffee drinks, baked goods, even room sprays. Seems like everywhere you look there’s a new *thing* made into our favorite fall flavor. I’m not ashamed to admit that I’ve taken a selfie or eight with my yummy coffee drink. Don’t judge.

Check out these really fun Pumpkin flavored recipes on The Rebel Chick. 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!

• Mini Pumpkin Spice Muffins Recipe
• Pumpkin Spice Cookie Bars Recipe 
• Cream Cheese Pumpkin Spice Cake Recipe
• Pumpkin Spice Crumble Recipe
• Pumpkin Spice Frozen Yogurt Popsicles
• Old Fashioned Pumpkin Spice Cookies Recipe
• Pumpkin Patch Martini Recipe
• Cream Cheese Pumpkin Dessert Recipe
• Chocolate Pumpkin No Bake Cookies Recipe  
• Pumpkin Pie Cupcakes With Cinnamon Whipped Frosting
• Pumpkin Pie Yogurt Recipe

How to make this Pumpkin Mousse Cookie Cups Recipe

Ingredients needed to make this Pumpkin Mousse Cookie Cups Recipe 

For the cookie cups themselves, you will need:

• 2/3 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup softened butter
• 1-1/4 cup white sugar
• 1 egg

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

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
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/4 cup pumpkin puree
• 1 teaspoon cinnamon
• nutmeg (optional) for sprinkling

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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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Pumpkin Mousse Cookie Cups Recipe

Pumpkin Mousse Cookie Cups Recipe

Course Dessert

Cuisine American

Author Jenn Quillen

Ingredients

• Sugar Cookie Cups:
• 2/3 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup softened butter
• 1-1/4 cup white sugar
• 1 egg
• Pumpkin Mousse
• 1 cup 8 ounces heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1/4 cup pumpkin puree
• 1 teaspoon cinnamon
• nutmeg optional for sprinkling

Instructions

1. Grease mini muffin pan.
2. Heat oven to 375
3. 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.
4. Roll into 1" balls and press centers down with pastry shaper - or the back of a teaspoon.
5. Bake for 8-10 minutes or until golden brown. Cool completely before filling.
6. Makes 48 cookie cups
7. 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.
8. Pipe onto cookie cups using a pastry bag fitted with a 2M tip. Sprinkle with nutmeg if desired.
9. Makes 12-18
10. 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.