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 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!

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:

• ⅔ cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup softened butter
• 1-¼ 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
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• ¼ 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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