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Pumpkin Mousse Cookie Cups Recipe

Pumpkin Mousse Cookie Cups Recipe

Pumpkin Mousse Cookie Cups Recipe
Course Dessert
Cuisine American
Author Jenn Quillen


  • 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


  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.