Go Back
Judy John

Pumpkin Dessert Cups

These pumpkin dessert cups feature creamy pumpkin filling, warm spices, and buttery cookie crumbs layered into individual servings. They are easy to prepare, make ahead, and serve for holidays, gatherings, or everyday treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cookie Crumb Layer
  • 2 cups graham cracker crumbs finely crushed
  • 4 tbsp butter melted
Pumpkin Filling
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree not pie filling
  • 1/2 cup powdered sugar sifted
  • 1 tsp pumpkin pie spice for flavor
  • 1 cup whipped topping thawed
Topping
  • 1/2 cup whipped topping for garnish

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Measuring Cups
  • Spatula
  • Dessert Cups
  • Freezer
  • Scoop
  • Tray
  • Oven

Method
 

  1. Mix graham cracker crumbs and melted butter until evenly moistened.
  2. Beat cream cheese until smooth and fluffy.
  3. Add pumpkin puree, powdered sugar, and pumpkin pie spice. Mix until creamy.
  4. Fold whipped topping into the pumpkin mixture to create a light texture.
  5. Layer crumbs and pumpkin filling into dessert cups, creating visible layers.
  6. Top with whipped topping and chill before serving for the best consistency.

Notes

For a softer texture, assemble shortly before serving. For more crunch, add crumb layers just before serving. Freeze assembled cups for up to 1 month and thaw in the refrigerator. Handle layers gently for a clean presentation. Customize flavor with cinnamon, maple syrup, caramel drizzle, or chopped pecans. Store covered in the refrigerator for up to 4 days.